We made two wonderful 12-inch vegetarian gluten-free pizzas that evening. The crust turned out to be really thin; and let me tell you something: you cannot go wrong with sun-dried tomatoes and cheese!! =)
Ingredients:
- 1 pack of Gluten Free Pizza crust Mix (Bob’s Red Mill) 453g
- 1 pack of Yeast
- 1 1/2 cup of warm water
- 2 Eggs
- 2 tbps of Olive Oil
- 1 can of tomato sauce
- 2 packs of Parmesan Cheese
- Mushrooms
- Green Peppers
- Parsley
Instructions:
- Preheat oven to 425F
- In a large bowl, combine water and yeast
- Let stand a few minutes
- Add eggs and oil to mixture and blend briefly
- Add Gluten free Pizza Crust Mix and blend until combined
- Leaving dough in a bowl, split in half, cover and allow to rise for 20 minutes
- Place dough on greased pizza pans
- Using wet hands, speed out dough to cover the full pizza pan
- Bake without toppings for 7-9 minutes
- Remove from oven, cover with favorite sauce and toppings
- Bake for 15-18 minutes