Autumn brings football games, cooler weather, and holidays, all with two things in common: comfort food and family. Sadly, gluten-free diets don’t always agree with seasonal food and comfort food. Thanksgiving, Christmas, parties, and many seasonal foods contain gluten: pies, stuffing, sandwiches, cakes, hamburgers, pizza, and more. In fact, its been a whole year since I’ve had pizza. Luckily, I tried this pizza crust last month when one of my roommates bought the mix for it. The pizza turned out really well, so I wanted to go ahead and share it!
- Bob's Red Mill Gluten-Free Pizza Dough Mix
- 2 eggs
- 1 tablespoon oregano
- 3 glove garlic
- 1 tablespoon olive oil
- 1.5 cups warm water
- 1 block mozzarella cheese
- Parmesan cheese
- tomato sauce
- fresh basil
- pepper to taste
- Follow the directions on the back of the dough mix until the step where you let the dough rest.
- After the dough has risen, fold in the oregano, one of the diced gloves, and some Parmesan cheese.
- Split the dough in half, and spread over two greased pans. Whenever your hands begin to stick to the dough, slightly wet your hands with water. Its best to make sure the dough is spread evenly across the pan.
- Bake for 8 minutes.
- Add the sauce, some garlic, pepper, mozzarella and Parmesan cheese, along with your favorite toppings. Cook for another 15 minutes. After the cheese is golden on top, pull out of the oven and let rest for 5 minutes.