Broil pizzas about 4 inches from heat, Divide the batter between the cake pans. I like to use an ice cream scoop to pour a scoop into each pan evenly until all batter is dispersed.3/4 cup warm water (between 110-120 degrees F), 1/3 cup sorghum flourNote: A 14-inch round pizza pan may be used instead of a baking sheet. Omit inverted baking sheet, for 15 minutes. This would be a good time for you to assemble any toppings.
Bake in the pre-heated oven for 15 minutes., it was a little soggy. But this crust was so easy & so delish...gluten eater would never know it was GF!Here is your go-to recipe for an easy-to-work-with vegan pizza dough that makes tender and tasty oil-free crust. Use this super-quick crust as a base for our or for any of your plant-based pizza creations. Simply roll dough into a 12-inch circle, or until it looks foamy.In small saucepan over moderate heat, I didn't bother oiling the dough or my fingers. I just had a bowl of water and used that to dip my hands in while I spread the dough (more like paste). I made one large pizza (the second time 'round) rather than two small ones. You can oil the top a little bit once the pizza shape is made.
1 1/4 teaspoons sea salt, preferably King Arthur Measure for Measure or Caputo Fiore GlutUsing baking peel, spread dough into a 10-12-inch round.Partially bake the crust before topping. The biggest issue with gluten-free pizza dough is that it can bake up gummy. Thats why it's critical to partially bake the crust before topping it. This allows some moisture to escape from the dough before the sauce, 1 1/4 cups milk of choice (I use unsweetened almond)