Pizza Crust Mix

Pizza is something I took for granted before I was diagnosed. I didn’t love it when I was younger because of my dislike for tomato sauce and by the time I got to college I only had 2 years to truly appreciate all of its greatness.  That being said I work at a summer camp and handle delicious looking delivery pizza on a weekly basis and I am on the search of my life to buy/defrost/make from scratch the best pizza I can. My most recent pizza attempt was found at my local Fresh Thyme. Only takes a few minutes to make just mix 2 tablespoons of oil, 1 cup shredded cheese (optional), 2 eggs, and 1/4 cup  milk or water. Takes about 15 minutes to bake for a 14 inch pizza crust. 

I put all of my ingredients under my cheese because that is how I prefer my pizza. This particular pizza was bacon, green peppers, white onions, fresh garlic, romano and mozzarella cheeses, and some garlic salt and ground pepper. I used Preggo Pizza Sauce.  

I had some trouble with the cheese burning but the dough not being completely done. Not sure what was going on here. I also had issues with the dough sticking to my foil. Not sure if this would have happened if I did not use foil but I live in a home with 3 non-celiacs so to prevent cross contamination I use foil on my pizza pan.

The texture of this cooked crust was slightly chewy but had very good flavor. To me it almost had the texture and flavor of a cauliflower dough if anyone has ever made that. I will have a post up eventually about my wild time making cauliflower dough. I chose to add the shredded cheese (cheddar) to the dough because I am the ultimate cheese lover. I think that may have contributed to the stickiness. My dad tried a slice of my pizza and he claims it tasted better than his wheat based crust, still unsure if he was just trying to make me feel better or he truly enjoyed it. We may never know. But overall,  I really enjoyed this pizza crust and would definitely try it again. What pizza products do you guys recommend? 

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