3/4 cup oat flour blend
1/2 envelope active dry yeast
1/2 cup water
1/4 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon granulated sugar
1 teaspoon fennel seed
1/2 to 3/4 cup bread flour

Combine 1/2 cup oat flour blend and yeast in bowl. Combine water, salt, olive oil and sugar in medium saucepan. Warm over low heat, stirring. Add liquid and fennel seeds to flour mixture and beat until smooth. Gradually beat in remaining 1/4 cup oat flour and enough bread flour to make moderately stiff dough. Knead until smooth, and satiny 5 to 10 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place until doubled.

Roll dough on lightly floured board into thin 12-inch round. Place on bottom and about 3/4-inch up sides of 10-inch round deep-dish baking pan. Or pat dough into bottom and sides of pan. Pierce all over with fork. Pre-bake at 475 degrees F for 4 minutes. Let cool.