• 1 bag Pamela’s Gluten-Free Bread Mix
• 1 yeast packet
• 1/4 cup olive oil or grapeseed oil
• 1-1/2 cups warm water
• 1-2 tablespoons Italian herb mix
• 1 can Cento Pizza sauce, or other organic pizza sauce
• 1 tablespoons corn meal

Toppings:

• Mozzarella cheese, shredded
• Baby spinach
• Red onion, sliced thin
• Green onions, chopped fine
• Red bell pepper, chopped
• Olives, sliced
• Nitrate free sausage-optional
• Broccoli with diced yellow bell pepper and red chili flakes

Combine dry mix, yeast packet, herbs, oil and water.  Mix with a mixer on medium speed for 2 minutes.  Grease two pizza pans or cookie sheets; then sprinkle a tablespoon of corn meal on top.  Divide mix in half and pour one of the halves onto each pan.  Using oil or water on dough and fingers, spread dough into pizza shape.  Let rise for about an hour.  Bake on lower rack in a preheated 375 degree oven for 8-10 minutes.  Let cool.  Add pizza sauce, cheese and toppings.  Bake an additional 15-20 minutes, or until cheese has melted and toppings are cooked.