Here’s the high points to remember when making homemade pizza:
- 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.
- Pre-bake the crust (without toppings) at 425 for 6 – 7 minutes
- Half of a 16-ounce can of sauce is plenty for one crust (Dell’Alpe was tasty, but it has corn syrup in it …. )
- Meat goes on top of sauce, followed by cheese, followed by garlic & oregano leaves, followed by veggies
- Pre-cook the veggies (especially mushrooms) by laying in a dry saute pan over medium heat
- Put more toppings than you think you want
- an entire 8-oz bag of mozzarella
- 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 .. 🙁
- Use at least 3 good-sized crimini mushrooms (they get quite a bit smaller when you pre-cook them)
- a pretty thick layer of garlic – 1T? more??
- 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
- 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