A couple months ago when I had really cut back on gluten, I purchased this whole grain pizza crust mix. I was very suspicious that a pizza could taste good while still being gluten (wheat) free. I consider myself somewhat of a pizza snob, so I needed convincing.
I added 2 eggs, water and the packet of yeast to the mix and stirred it vigorously for a few minutes until well blended. Then I covered it with plastic wrap and set it aside while I prepared the pizza toppings.
After slicing up an onion and bell pepper, I placed them in my non-stick skillet with a T. of olive oil, and salt and pepper. Cook them over low heat, stirring often until they develop a caramel color. (about 30 minutes) I like a lot of veggies on our pizza, but not crunchy ones.
The last five minutes I added one large clove of garlic, sliced thin.
In a separate pan, add one package of sliced white button mushrooms, 1 T. olive oil, salt and pepper and sauté for 5 minutes.
The dough was supposed to sit for 15 minutes, and then I divided it into two balls to form two crusts. I used a Silpat lining for one of the crusts and the other I formed on parchment paper so I could slide it onto a pizza stone. We preferred the pizza stone crust as it got crunchier and held up well as we ate it by the slice.
Prebake the crust in a 450 oven for 10 minutes.
Spoon your pizza sauce of choice over the crust, then begin to create your pizza. I used a combo of Parmesan, Mozzarella and Feta cheeses. The two meats I added were Canadian bacon and browned and drained lean ground beef, followed by the veggies.
Return to the hot oven for 15-20 minutes, or until crust begins to brown nicely and cheese is bubbling!
The results? My honey had no clue the crust was anything different. Myself (the pizza snob) ate it, enjoyed it, but personally, much prefer a crusty wheat crust. However, if your diet is such that you cannot eat gluten, this by far is a wonderful pizza crust choice!