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This delicious pizza is made using our Light and Crispy Rolls recipe creating a soft, yet crisp, garlic bread type crust. You could even use this recipe to make bread sticks, by spooning the dough onto a cookie sheet into bread stick shapes, allow to rise and bake.
1/2 c. T.G.I.G.F! Mix
1/2 c. Tapioca Starch
1/4 c. Potato Starch
1/4 c. Corn Starch
2 T. Nonfat dry milk
2 t. Baking Powder
1 t. Italian seasoning
1/2 t. Garlic powder
1/2 t. Salt
1 pkg Active dry yeast
2/3 c. Warm water - 110 degrees
2 t. Sugar
1/3 c. Nonfat greek yogurt
1 lg. Egg, beaten
directions
Preheat oven to 400 degrees. Bring all ingredients to room temperature. Line an 11" x 15" cookie sheet with parchment paper. Place all of the dry ingredients in a medium bowl and stir to incorporate. In a small bowl mix together the yeast, warm water and sugar and allow to rest 5 minutes. In another small bowl mix together the greek yogurt and egg. Once the yeast mixture is ready slowly add it along with the yogurt egg mixture to the dry ingredients and mix with a spoon until fully blended. Spread the dough with a rubber spatula evenly in cookie sheet. Cover with lightly greased plastic wrap or use another cookie sheet inverted and allow to rise 20 minutes. Once risen, place in preheated 400 degree oven, spray top of dough with olive oil and bake 10 minutes. Remove from oven and place a layer of provolone cheese and any other toppings you choose. Bake an additional 15 minutes until light golden brown. If you are making bread sticks, simply prepare as directed above, but don't spread dough in pan, shape dough using a spoon into bread stick shapes on cookie sheet, allow to rise for 20 minutes. Brush with melted butter, sprinkle with parmesan cheese and bake for 25 minutes in a preheated 400 degree oven.