This gluten-free pizza crust has been my most successful so far. Here is the recipe: http://minimalistbaker.com/the-best-gluten-free-pizza-crust-sauce/
For margarita style pizza, I just do an olive oil and minced garlic base. Then I add mozzarella and cheddar cheese and the sliced tomatoes. Since I can’t have basil right now, I’ll do some fresh parsley. And…Ta-da!
We took the leftover slices of our veggie pizza and reheated them on the grill! Oh my, it was better than the first time! The crust got very crispy, which was lacking a bit the first time. I think I’d like to do this pizza dough recipe again on the grill. I love a good crispy crust!
Hello! Another pizza experiment that went well 🙂 Yay! I tried another pizza dough recipe, link here: http://minimalistbaker.com/the-best-gluten-free-pizza-crust-sauce/. It turned out well. I was hoping for a dough that was a bit easier to work with, not so sticky, and it was good! I did roll it out on top of the pizza stone since gluten free dough crumbles if you touch it, hah! Here are some pictures of the dough:
Next I loaded it up with a basic pizza sauce and chopped garlic, then a chopped portobello mushroom, zucchini and tomato. And of course, I topped it with cheese.
Finished product was delicious!