Leigh and I don’t eat a lot of wheat, so we like to try to find things that will appeal to us! Bob’s Red Mill Gluten Free Pizza Crust is a great addition when we want to have a pizza. We don’t eat it a lot, but it is always a great substitute for a real pizza crust that we can enjoy.
We follow the directions from the Bob’s Red Mill package. Once the dough has sat for 20 minutes in 2 balls (part of the directions) we only use one ball for our pizza and put the other in the fridge. It will last a few days in the fridge and this way we have 2 meals. It would be perfect for a larger family since you could make 2 large pizzas. The directions say to wet hands while spreading dough, be sure and do this because it can be rather sticky. We make our pizza on a regular greased baking sheet and spread the dough as THIN as we can. You can certainly make it thicker if you like thick crust, but we prefer thin.
Following the directions from Red Mill, we let the crust cook for 7-8 minutes on 425, then remove from oven and add your toppings. Then put back in oven for 15-18 minutes until finished. I like to put a little Italian Seasoning on my dough and we use organic marinara sauce instead of pizza sauce, we just prefer the taste.
As you can see from the pictures we prefer low fat cheddar cheese on our pizza! Enjoy!
You will need:
· Bob’s Red Mill Gluten Free Pizza Crust, find this at Kroger in the health food section
· 2 eggs
· Olive oil
· Pizza sauce or marinara
· Toppings of your choice