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 grated parmesean cheese

12 oz fresh whole milk mozzarella (the fresher the better, water packed is best)

1 handful fresh basil leaves

3 small italian tomatoes, very ripe
1 or 2 cups of marinara, pizza, or tomato sauce

Instructions
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 and beat at high speed for 3 minutes.

Spread batter onto prepared pans to make 6 inch pizza rounds.

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.