[scrap_candles]

I want to make a large batch of this

Gluten-Free Pizza Crust Recipe - Food.com - 44487

and freeze them for later. How do I go about it? Would I fully bake, then freeze them, half bake? just flash freeze the dough?

 

[sunshine]

I always par-bake my pizza crusts, no matter the type. Then I add toppings and bake when we're ready to eat them.

BTW - 2 gallon zip lock baggies will hold a pizza crust intact. I put several in one baggie- separated with wax paper.