Directions:

1. Grease a 12"-15" pizza pan or spray with nonstick spay. Smaller pans will work- just divide the dough up after it thaws.
2. Place frozen dough on pizza pan to thaw for approx. 2 1/2 hours, or until thawed enough to press down flat.
3. Place a greased piece of plastic wrap on top of the dough. Press down with hands to spread the dough out (photo 2). Use a small rolling pin or cylindrical block to finish rolling out the dough so that it is of uniform thickness and spread to the edges of the pan (photo 3).
4. Using two hands, form a crust around the outer edge photo 4).
5. Carefully remove plastic wrap. If dough wasn't completely thawed when spread out, then let it continue to thaw (photo 5) while preparing the toppings. 
6. Optional: Prebake the thawed shell for 5 minutes in preheated 375° oven (photo 6).
7. Next, spread gluten free pizza sauce on the dough, sprinkle it with gluten free Mozzarella cheese and add gluten free toppings*. (If using mushrooms, it is best to precook them until soft and drain the juice off before putting them on the pizza.)
8. Bake pizza at 375° for 15 minutes (10 minutes if shell is prebaked), or until the cheese bubbles and the dough looks tan underneath. 
9. Let pizza cool for a few minutes to let the cheese settle before cutting it (photo 7).

* We use Contadina or Ragu Pizza Sauce, Kraft Mozzarella cheese, and Hormel Pepperoni. Please read the labels on these products to make sure they are still gluten free, as ingredients may change.

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