In a large mixing bowl, whisk together all the dry ingredients.
Stir in the wet ingredients. Do NOT add more than 1 cup of water at this stage.
When you can't stir any longer, use your hands to knead the dough, adding a little more water if needed.
Once you are done kneading the dough, note that the longer it rests, the more the flour will absorb the liquid. So you either need to spread it over your pizza pan immediately while it's still easy to work with, or you'll end up needing to knead in more water to make the dough more pliable. Your best bet is to spread it over a pizza pan immediately after mixing.
Bake at 400 F. for 20 minutes, or until cooked through. Top your pizza and return to the oven for 15-20 minutes, or until the cheese is melted.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data is for the entire recipe. Divide this by the number of pieces you cut it into for individual serving counts.