Ingredients
Crust
· 1 box Chebe gluten free pizza crust mix
· 4 eggs
· ½ cup milk
· 4 tbsp oil
· 2 cups shredded Manchego cheese (or Parmesan)
Toppings: Sausage, Pepperoni & Mozzarella Pizza
· 1/2 to 3/4 cup Traditional Prego Sauce
· 2 cloves minced garlic (or 1 tbsp garlic powder)
· ½ medium onion, thinly sliced
· 4 oz mushrooms, thinly sliced
· 1 small can sliced Black olives
· 2-4 cups Mozzarella cheese (depending how cheesy you like it)
· 1 lb ground italian sausage, cooked and crumbled
· 1-6 oz bag sliced pepperoni
· 1 tsp oregano
Toppings: Prosciutto and Feta Pizza
· ½ to ¾ cup Traditional Prego sauce
· 1 package Prosciutto (6 pieces)
· 8oz Feta cheese (sliced or crumbled)
· 2 cloves garlic, minced (or 1 tbsp garlic powder)
· ½ medium onion, thinly sliced
· 4 oz mushrooms, thinly sliced
· 1 small can sliced black olives
· 1 tsp oregano
Directions
1. Mix eggs, oil, cheese, in large bowl.
2. Carefully add flour and mix from outer edges into middle until well blended and flour begins to get crumbly.
3. Add milk and knead dough into a ball.
4. Cut dough ball in half.
5. Place one half of dough on a greased, round 12″ pizza pan or cookie sheet.
6. Knead dough flat to fit the sheet.
7. Using a ladle, scoop and spread sauce evenly on crust.
8. Evenly spread pizza toppings over sauce.
9. Sprinkle cheese over top of pizza.
10. Sprinkle oregano over top.
11. Place in oven and bake at 350 degrees for about 18 minutes or until cheese is nice and bubbly and crust begins to brown.