Ingredients

• 1 ½ cup gluten free baking mix
• ¾ tsp. fine sea salt
• 1 ½ tsp. baking powder
• 1 tsp. yeast
• ½ tsp. garlic powder (optional)
• ½ tsp. onion powder (optional)
• ½ tsp. dried oregano (optional)
• ½ tsp. dried basil (optional)
• ¾ cup warm water
• 1-2 Tbs. extra virgin olive oil

Directions

1. Mix dry ingredients together.  Create a well in the center of the mixture.  Add the warm water.
2. Knead for 10 minutes.  If using a stand mixer place on slowest speed with a bread hook.
3. Form into a ball, cover with a clean towel, and let rise for 20 minutes.
4. Oil a pizza pan or stone.  Heat oven to 375 degrees.
5. Separate the dough into individual balls and shape pizza.  Leave a rim around the outside edge.  Once flattened, poke holes around the dough using a fork.
6. Spread additional oil on top of dough.
7. Bake for 7-8 minutes until just turning brown.
8. Add sauce and toppings.  Bake for another 15 minutes.

Freezing Note:

This dough can be prepared and frozen.  After forming the ball cover loosely with plastic wrap.  Do not let rise.  Store for up to three months.  When ready to use, remove plastic, place on lightly floured surface, cover with a clean towel, and allow to defrost for one hour before shaping into pizza.

Pizza Sauce  

Ingredients

• 1 cup jarred roasted red peppers, drained (12 oz. jar)
• 1 cup Roma tomatoes, quartered and seeded (approx. 2)
• ½ cup vegetable broth
• 2 Tbs. lemon juice
• 2 Tbs. extra virgin olive oil
• 2-4 cloves garlic
• 1 handful of spinach
• ¼ tsp. arrowroot

Directions

1. Blend all ingredients except arrowroot until smooth.
2. Transfer to a saucepan and boil for 15-20 minutes or until reduced to desired thickness.
3. Add arrowroot to thicken if necessary.
4. Top on pizza crust.  Bake and serve.