Pizza

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  1. Heat oven to 400 degrees.
  2. Breads From Anna® Yeast Free Bread Mix will make two large pizzas when using two large cookie sheets (measuring the standard 9 1/2 x 14 1/2).
  3. Place a piece of parchment paper on the bottom and fold sides to come up onto the edges of the cookie sheet. Then lightly grease. This is not critical but the parchment paper will help to ensure that the crust will not stick and that it will gain a nice golden bake.
  4. Prepare the bread mix according to the package instructions. Spread dough out onto cookie sheets.  To spread, use a rubber spatula by gently evening out batter over the bottom and up the sides of the cookie sheet. If the batter is sticking to the spatula, wash it off and lightly coat it with olive oil then continue spreading out batter.You can also spread the dough with your hands, keeping them wet and clean of dough.
  5. Place in 400-degree oven for 20 minutes.
  6. Crust will puff up but as it cools will flatten out. Once cooled (approximately 20-30 minutes) begin topping. Then bake for additional 25 minutes.

Another option is to make one pizza and a loaf of bread in the 4 1/2 x 8 1/2 loaf pan.

Here is one of my favorite topping recipes:

  1. One can organic tomato paste (I like Muir Glen) spread over crust.
  2. Sauté one chopped onion, two garlic cloves and spinach, until wilted. I often also add asparagus if it is in season, blanch before adding it to the pizza.
  3. Non-Vegetarian; top with cooked Beeler’s (all natural, gluten, nitrate and MSG free) pork breakfast sausage.
  4. Add fresh herbs, basil, and oregano.
  5. Top with Parmesan, fresh shredded mozzarella cheese. Also consider some goat cheese for a creamy, tangy addition.

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