This recipe was originally found at glutenfreeonashoestring.com.
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Ingredients
| 1 | recipe Thick-Crust Gluten Free Pizza Dough from GFOAS Bakes Bread (reprinted here on the blog) prepared through the first rise* | |
| 3⁄4 | cup | (150 g) granulated sugar |
| 1 | tablespoon | ground cinnamon |
| 1⁄4 | teaspoon | kosher salt |
| 6 | tablespoons | (84 g) unsalted butter melted |
| Glaze | ||
| 3⁄4 | cup | (86 g) confectioners’ sugar |
| 1 | tablespoon | milk (any kind) plus more by the 1/4 teaspoonful if necessary |
| *Note: If you prefer, rather than allowing the dough its first rise for at least 12 hours in a sealed container in the refrigerator before working wit you may make and use the pizza dough on the same day. It will not be as easy to handle, however, but |
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