2 cups warm water
1 tbsp. yeast (or 1 package)
1 tbsp. sugar
2 1/2 cups (10oz or 283.5g) Better Batter Gluten Free Flour
1/2 cup cornmeal
1/2 tsp. salt
2 tbsp. olive oil
1/4 cup each finely chopped fresh oregano and Vegan parmesean cheese
1 recipe Dairy Free Mozzarella
1 handful fresh basil leaves
3 small italian tomatoes, very ripe
1 or 2 cups of marinara, pizza, or tomato sauce
Preheat oven to 350 degrees. Line cookie sheets/baking stones with parchment paper or oil a stonewear pizza pan.
In a bowl, combine the water, yeast and sugar, stirring to dissolve. Let sit 5 minutes.
Add the rest of the ingredients (cornmeal, BB flour, salt, herbs, and vegan almond parm) and beat at high speed for 3 minutes.
Spread batter onto prepared pans to make 6 inch pizza rounds. You may want to use wet hands to smooth the crust into a traditional shape and texture. Bake for ten to fifteen minutes, or until crust is slightly puffed and light brown.
Top crusts with 1/4 to 1/2 cup marinara sauce, then scatter 3 oz. cheese over the top of each pizza. Top with tomatoes and basil and either bake or grill over medium high heat for another 5-6 minutes.