It has been a while since I've enjoyed a good slice of pizza. A couple weeks back, Philadelphia hosted the National Celiac Foundation's "Gluten-Free Cooking Spree" at the Wachovia Center. I went with my friend Katie and volunteered half a day to set up for the event. Unfortunately I couldn't attend the event due a night class for graduate school. I was completely bummed, since I knew it was going to be a FEAST of amazing gluten free food! However, I was given a GF goody bag as thanks for putting my back to work. In that bag was a package of Bob's Red Mill Gluten Free Pizza Crust mix. It sat in my cupboard for a while before I ended up trying it out. But when I did, it was awesome!
Honestly, it was the best pizza I've had in three years (since being diagnosed with Celiac Disease)! In my haste to devour, I accidentally missed the step of baking the crust for a while before adding the toppings. With all the sauce and toppings already laid out on the dough, I popped the pies in the oven for the time needed to pre-bake the crust, plus the cooking time for the prepared pizza. Even though I messed up the directions slightly, it still came out perfect! I topped my pizzas with a generous amount of pizza sauce, crushed oregano, pepperoni, and shredded "Italian Mix" cheese. I used "Hormel Thick Slice Pepperoni" since it stated it was Gluten-Free on the package. One package of Bob's Red Mill Pizza Crust Mix makes two nice size pies. You are going to love this pizza crust! Two big thumbs up:)