Dinner 5-20-2010
Pizza made with Bob’s Red Mill’s Gluten-Free Pizza Crust Mix.
Toppings in order of appearance: Trader Giotto’s pizza sauce, parmesan, New Zealand White Cheddar, prosciutto, diced tomato, fresh basil, chevre, black pepper and garlic powder.
Normally we make our own cornmeal crust from scratch, but Chris picked this mix up at the store on accident so we decided to try something new. It was super easy to toss together, and better than any GF crust I’ve had at a pizzeria before.
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This looks so amazing– contemplating making pizza and eating in the backyard tonight.
Yum…. you might actually inspire me to cook and try this because it looks fooking awesome.