Warm the milk and honey to just about or above body temperature (for yeast to rise, it needs to be warm, not hot and not cold. General rule, if it feels cool to the touch, it needs more heat; if it feels hot, it needs to cool down some.)
When the milk and honey are at a good warm temperature, mix in the yeast. Let proof for ten - twenty minutes.
While it is proofing, preheat the oven to 375.
Combine the Xanthan Gum, flour, baking powder, salt, Parmesan cheese, basil, red pepper, and garlic powder in a medium bowl and whisk together.
In a large mixing bowl, mix the Sherry (or vinegar), 1/4 cup olive oil, and eggs together for a few seconds.
Add in the proofed yeast mixture and mix another few seconds.
Add in the dry ingredients and beat on medium-high speed for about 3-5 minutes. The dough is going to be sticky and wet, but also thick.
Split the dough roughly in half.
Spray two pans and spread each half of the dough out into thin layers on the baking sheets or pans. (It is best to grease your hands with some additional olive oil or even cooking spray to make spreading the dough easier - without it, it does stick well to your fingers!)
Bake the dough for approximately 20 -25 minutes. (Since how thick you spread the dough will vary, check it periodically to ensure it is not over cooking.)
The done crust will be a golden, light brown color.
Remove from oven and let cool a few minutes.
Mix the two Tablespoons olive oil and crushed garlic together and spread evenly over crust.
Spread the roasted tomatoes evenly over the crust.
Place fresh mozzarella slices so that they touch and cover the entire crust, leaving about a 1/4 inch around the edges for the crust.
Bake at 375 for about 12 - 15 minutes until cheese is bubbling.
Wrap the remaining, cooled crust in plastic wrap and freeze for another time - we'll be making another pizza recipe you can use this for next week!