Saturday, February 20, 2010
We made another pizza! This time we used Bob's Red Mill's gluten-free pizza crust. It takes a little longer to make because it uses yeast and needs time to rise. The package makes a large amount of crust, so we made a larger pizza and had leftovers. The crust was pretty good, except it tasted a little dry. We topped the pizza off with diced tomatoes, broccoli, mushrooms, red bell peppers, shallots and Daiya cheese. This definitely wasn't as good as anything from Pala Pizza, but it was good enough!
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