Stir the sugar and dried yeast into 1 cup of warm water. Set aside until the mixture turns foamy on top.
In the meantime, mix the dry ingredients for the dough in a bowl. Once the yeast mixture is foamy, add it to the bowl with another 1/4 cup of warm water. Stir to combine. It should be a fairly thick dough. Add 1 or 2 tablespoons of water if needed.
Cover the bowl with a damp, clean tea towel and place it in a warm, drought-free spot for about 45 minutes. The dough should rise a little.
Once the dough has risen, preheat the oven to 220°C (top-/bottom heat). Line the baking tray with baking paper.
Scoop the dough onto the baking tray. Sprinkle generously with rice flour. Then press the dough with your hands to spread it evenly over the baking tray. Should it get sticky, sprinkle some more rice flour onto the sticky spot. Then place it in warm spot, cover it with the damp towel and let rise for another 15 minutes or so.
In the meantime prepare the macadamia cream, by blending all ingredients but the dried basil in a high-speed blender until smooth. Also prepare the toppings of your choice.
Once the dough on the tray has risen, pour the macadamia cream over it. Then sprinkle it with the dried basil before you spread it out evenly with a spatula or spoon.
Add toppings of your choice. Press them gently into the cream a little. Place in oven and bake for approx. 15 minutes or until the cream starts to turn golden brown.