Preheat oven to 350°F.
In large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Sauté mushrooms in oil 4 to 5 minutes or until browned. Add garlic and kale, in 2 batches at a time if needed. Sauté until kale is wilted and garlic is coating mushrooms and kale, 3 to 4 minutes. Add corn and basil, and stir until mixed well. Set aside to cool.
Grease large cookie sheet; sprinkle with brown rice flour. Divide dough into quarters. On cookie sheet, press each dough quarter into 7-inch round. On one side of each dough, spoon one-fourth of the mushroom and kale mixture. Sprinkle each with 1 tablespoon goat cheese and one-fourth of the chili flakes.
Fold over the other half of the dough to make a half moon. Roll the edges decoratively, or crimp the edges to seal. Brush each with 1/2 teaspoon olive oil.
Bake 16 to 20 minutes or until golden brown.