I have a question (and would like to see reviews from people who have tried the recipe) all of the gluten free pizza recipes I have tried require pre-baking, as the GF flours cannot stand up the weight of ingredients, do not rise properly and end up being dense, with the consistency of raw compressed dough, then they end up burning on the edges before the centers are cooked crisp. This recipe does not say to pre-bake and I wondered if you tried both ways.

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