Mamma Stefano's makes nearly perfect gluten-free pizza. Each package makes one 14-inch round crust.
Following the instructions, I added an egg and water to make a very slack dough.
Smoothed out to the edges of an EVOO coated pizza pan.
I pre-baked it for 10-12 minutes at 300f, and it puffed profusely. (The directions said 500f, but the last time I did that, I smoked up the house - so I baked it at a lower temperature).
In the meantime, I sauteed mushrooms, onions and diced peppers.
And cut up the other ingredients.
Topped with pepperoni, leftover shredded beef, red sauce, sauteed veggies, mozzarella, and baked again until the toppings were browned, about 14 more minutes.
The crust texture is a bit grainy from the rice flour, but not offensively so - it reminded me of a cornmeal dusted wheat crust. Very yummy. I might even serve this to a guest.
