Comment: How can you possibly offer a complete luncheon menu without including pizza? You can’t and our answer to that is a box of Bob’s Red Mill Gluten-Free Pizza Crust Mix that’s fun to put together, a bit challenging when it comes to flattening it out but all of the ingredients are regular pantry items so there’s no excuse for not serving a great pizza.
35 minutes at 450 degrees; prep and let-rise time, 35-40 minutes
Dough Set for Rising Crust:
1 box above Pizza Crust that contains yeast
1/3 cup lukewarm water
2 eggs plus 1 egg white
1 tbl sugar
½ tsp salt
1/3 cup olive oil
1 tsp cider vinegar
Small amount of olive oil
It’s your choice. We use a jar of pizza sauce, 1 cup shredded Mozzarella, 1 large green pepper sliced and a roll of small roll of pepperoni. Hold the pepperoni; add mushrooms, veggies, meat – whatever fits. You can let your imagination go wild because there are no limits as to what you can/should add. Your choice.
- Pre-heat the oven to 450d with Pizza Stone (an inverted cookie sheet will work too -just be sure to use parchment paper as needed)
- Follow directions on the box but two things: The instructions call for two rounded pans which would normally be solid metal. We found that round pans with the traditional pizza pan holes works better because the leaking moisture is allowed to dissipate vs. being trapped. The instructions stop after advising you to form two equal sized dough balls and you’re left to wonder if once the dough balls have risen, do you leave them that way or flatten them out to fit the rounded pans? Flatten them out using your moistened fingers.
- When the dough is ready, spread the sauce liberally across the dough, layer ½ Mozzarella cheese to each pizza and then spread the peppers and pepperoni evenly between the two.
- Cook for 35 minutes -but check after 20 minutes
- Remove from oven, let cool slightly and serve.