allergy friendly pizza crust

makes one 12" thick or one 15" thin


Preheat oven to 400 degrees. Line a 12" or 15" pizza pan with parchment paper. In a large mixing bowl stir together T.G.I.G.F! mix, sugar, italian seasoning, garlic powder and active dry yeast. Pour 3/4 cup of warm water along with olive oil over dry ingredients and mix on medium high for 2 minutes. Dough will be thick. Using a rubber spatula spread the dough onto the parchment lined pizza pan. Allow dough to rise 30 minutes covered in warm area. Top with your favorite toppings. Bake for 15-18 minutes until edges and bottom are light golden brown. If you want to par-bake your crust, simply bake after rising in a preheated 400 degree oven for 8-9 minutes until just turning a light brown. Allow to cool, wrap tightly and store in the freezer. When ready to use, preheat oven to 400 degrees, allow to thaw, top with favorite toppings and bake for 10-12 minutes until light golden brown.

The picture shows a pizza crust topped with cheese and meat but you can customize the toppings to fit your dietary needs. We love almond cheese and we also found an awesome coconut tofu "cheese": Vegan Chao Slices by Field Roast Original Grain Meat Co.! This would only be okay if you can have soy and coconut, but is so awesome on this crust with homemade marinara sauce.

1 1/4 c.     T.G.I.G.F! Mix

1/2 t.         Granulated sugar

1/2 t.         Italian seasoning

1/4 t.         Garlic Powder

1- 7 g.       Active dry yeast packet

3/4 c.        Warm water - 110 degrees

1 T.           Olive oil