GF pizza mix based pizza

28.0 gram(s) Daiya Cheddar Style Shreds, 1/4 cup = 1 serving
2.0 serving Cheese, Great Value, Finely Shredded Pizza Blend Cheese, 1/3c (28g)
3.0 medium Mushrooms, fresh
1.76 oz Isopure Whey Protein Isolate, Natural Unflavored
10.0 gram Massel Chicken Style vegan/GF bouillon powder
0.25 cup Hunt''s Fire Roasted Diced Tomatoes
1.0 serving Black Olives - Sliced (2 Tbsp.)
8.0 serving Bob''s Red Mill Gluten Free Pizza Crust Mix
50.0 gram expandex Modified Tapioca Starch
18.0 gram Xanthan Gum
2.0 tbsp Olive Oil
227.0 gram Hunt''s Tomato Sauce
1.0 tsp Granulated Sugar

Empty yeast packet into a cup with 1/2 cup of lukewarm water and the sugar, set aside Combine mix with expanded, whey protein, and xanthan gum When yeast mix is bubbly and increased, stir into mix using dough hooks in a hand mixer/stand mixer When dough is mostly together drizzle over 1tbsp oil and work in with hooks. Transfer to a greased bowl using a spatula sprayed with cooking spray, and set aside in a warm place to double, covered with either oiled plastic wrap or an oiled lid of some sort. Let proof until doubled. Dump can of tomato sauce into a container and add herbs and bouillon powder then stir until it looks good When dough is close to doubling, preheat oven to 430° F, with an overturned baking sheet on the rack one up from the lowest spot Let preheat for at least 10 minutes. Divide doubled dough into 2, and roll out in between sheets of parchment to desired thickness. Roll second piece while first is in oven, par baking for 8 minutes or until lightly golden. Once crusts are parcooked, put on sauce, cheese, and toppings Bake until cheese bubbly and mushrooms are cooked Let cool 5 minutes then cut into 8ths

Serving Size: 1 slice

Number of Servings: 16.0

Recipe submitted by SparkPeople user S_NABBIT.