Thumbs up to Bob’s Red Mill gluten free Pizza Crust mix it tastes just fine. I made two pizzas with  it. 

 

 

For the first one I roasted some zucchini and onions.

 

 

I love pesto on pizza it adds such a nice flavor.

 

 

And cheese, with a layer of zucchini.

 

 

onions and some pepperoni or salami or whatever you have.

 

 

Tomato slices with most of the drippy seeds and juice removed.

 

 

topped with more mozzarella and cheddar.

 

 

Baked until the cheese is good an melty.

 

 

Next I tried for more of a traditional looking pizza. I started with tomato sauce,

 

 

shredded mozzarella, salami,

 

 

and a bunch of fresh parsley.

 

 

And tomato slices topped with more cheese.

 

 

When I pulled it out of the oven I had to see what was going on under there. I didn’t want to find that the middle was gooey. yay, it looked fine. And it was flexible! After the crumbly wraps I was expecting it to fall apart.

 

 

Let cool a little and serve.

 

 

Gluten Free Pizza

ingredients

• 2 partially baked gluten free pizza crusts

 

Pesto zucchini Pizza

• 1/2-1/4 cup pesto
• 1 zucchini sliced and roasted
• 1/4 onion sliced and roasted
• 8oz shredded mozzarella/ cheddar /pepper jack
• a few slices pepperoni or what ever you have on hand
• 1 tomato sliced, drained and seeded

 

Tomato Pizza

• tomato sauce
• shredded mozzarella/cheddar
• a few slices pepperoni or what ever you have on hand
• 1 tomato sliced, drained and seeded
• 1/2 cup chopped fresh parsley
• salt and pepper to taste

 

Layer on partially cooked pizza dough the toppings in whatever order you like. And top with cheese.

*I like the pesto or tomato sauce  as the 1st layer.

bake at 425 until cheese is melty and the crust is lightly brown.