In the spirit of learning from my betters, I ask for feedback on my first time down this GF path. I followed the recipe exactly, my only variations were adding pepperoni coins, carmelized leeks, and ~8oz of cheddar-gruyere instead of the 6oz mozzarella, as previous non-GF bakes have taught me the central role to the final product of crispy cheese.
Specifically, the dough ended up gummy and not fully risen.

During the mix, it did not seem as much like a batter than a dough, but I continued on with the directions and there was definitely a rise in both the first 30 minutes as well as the second 30 minutes in the pan.

At this point, it felt to me, a decidedly non-baker, that I was right where I wanted to be. But the final product, while crispy and golden and perfect on all exterior surfaces, is decidedly undercooked in the interior (in the oven for ~27 minutes).

Can anyone provide feedback? Many, many thanks in advance.

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