Directions:

1. Preheat oven to 400°.
2. Grease a 12"-15" pizza pan or spray with nonstick spay. Smaller pans will work- just divide the dough up evenly between the pans.
3. Prepare Tracey's Treats Millet Bread Mix as directed (photo 1). Place dough on pizza pan.
4. 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).
5. Using two hands, form a crust around the outer edge (photo 4).
6. Carefully remove plastic wrap. Let dough rise (photo 5) while preparing the toppings (rising time is optional- this crust doesn't require rising time, but it won't hurt it either). 
7. Prebake the shell for 8 minutes in preheated oven (photo 6).
8. 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.)
9. Bake pizza at 400 ° for an additional 8-10 minutes , or until the cheese bubbles and the dough looks tan underneath. 
10. 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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