Oil a 13-inch pizza pan (one per batch) or baking sheet(s), using olive oil. In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 3 minutes.
Drizzle about a tablespoon of olive oil over your hand and the dough. I usually pat the dough back and forth in oiled hands until rounded first.
Pat the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings.
Topping: Place beans, peppers, garlic, chili powder and salt in a food processor and process until smooth, scraping down the sides as needed.
Spread the bean mixture on the crust, leaving a border around the edge. Top with tomato, scallions, red peppers, olives, pickled hot peppers and gluten and dairy free cheese substitute.
Let dough rise for about 15 minutes. Bake pizza in a preheated 400 degrees F oven until crusts are golden and cooked through.