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Gluten-Free Batter Pizza
When you crave a slice but don't want the hassle of kneading dough, this batter-style crust is the answer. You'll whisk up a simple base that bakes into a sturdy, golden foundation for all your favorite toppings. It's completely customizable with whatever meats, veggies, and cheeses you have in the fridge. You won't believe how simple it is to pull off a satisfying homemade pie from scratch.
Equipment
- Oven
Ingredients
- 1 1 ⁄ 3 cups Bisquick Gluten Free mix
- 1 ⁄ 2 teaspoon Italian seasoning or dried basil leaves
- 1 ⁄ 2 cup water
- 1 ⁄ 3 cup vegetable oil
- 2 eggs, beaten
- 1 can (8 oz) pizza sauce
- 1 cup bite-size pieces favorite meat or vegetables
- 1 1 ⁄ 2 cups shredded mozzarella cheese (6 oz)
Instructions
- 1Preheat your oven to 425°F. Coat a 12-inch pizza pan with cooking spray or shortening to prevent sticking.
- 2Whisk the gluten-free baking mix, Italian seasoning, water, vegetable oil, and eggs in a medium bowl until a smooth batter forms.
- 3Spread this mixture evenly across the prepared pizza pan. An even layer ensures the crust bakes at the same rate without soggy spots.
- 4Bake for 15 minutes. The surface will look slightly cracked when it's done.
- 5Remove the crust from the oven and spread the pizza sauce evenly over the top. Add your preferred meat or vegetable toppings, then sprinkle generously with mozzarella cheese.
- 6Return to the oven and bake for another 10 to 15 minutes until the cheese melts and bubbles.
Notes
- Prep: Save time by using pre-cut fresh vegetables from the supermarket produce section for your toppings.
- Storage: Keep leftover slices in an airtight container in the fridge for up to 3 days.
- Reheat: Warm slices in a skillet over medium heat or in a 350°F oven to keep the crust crisp.