Here’s the high points to remember when making homemade pizza:

  1. The crust can be pressed pretty thin (half a batch of Red Mill GF crust mix makes a crust the size of a cookie sheet), right on your pizza stone. If you don’t have a pizza stone, use a well-greased cookie sheet.
  2. Pre-bake the crust (without toppings) at 425 for 6 – 7 minutes
  3. Half of a 16-ounce can of sauce is plenty for one crust (Dell’Alpe was tasty, but it has corn syrup in it …. )
  4. Meat goes on top of sauce, followed by cheese, followed by garlic & oregano leaves, followed by veggies
  5. Pre-cook the veggies (especially mushrooms) by laying in a dry saute pan over medium heat
  6. Put more toppings than you think you want
    1. an entire 8-oz bag of mozzarella
    2. 2 Italian sausages makes a thick layer of sausage – and turkey sausage saves 1 point per slice! (but it honestly doesn’t taste as good .. 🙁
    3. Use at least 3 good-sized crimini mushrooms (they get quite a bit smaller when you pre-cook them)
    4. a pretty thick layer of garlic – 1T? more??
    5. plenty of pepper rings – and green pepper is tastier than red. And while pepper rings are prettier than chopped, chopped makes it easier to eat
  7. After you put the toppings on, bake it for another 18 minutes. Don’t undercook the pizza! It’s not done until the cheese is nice and brown

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