Lunch: Pepperoni Pizza

Recipe by Kathryn Conrad Enjoy the same great taste of classic pepperoni pizza, gluten-free!

Ingredients

Cooking spray
2 cups thinly sliced cremini mushrooms (about 4 ounces)
1 (16-ounce) package frozen fresh gluten-free pizza crust dough (such as Gillian's), thawed
1 tablespoon cornmeal (such as Bob's Red Mill)
2 teaspoons olive oil
1 1/3 cups Basic Pizza Sauce or bottled gluten-free pizza sauce
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated fresh Parmesan cheese
2 ounces sliced turkey pepperoni {Check for Gluten}

Instructions

Place 1 oven rack in the middle position. Place another rack in the lowest position. Preheat oven to 500 °.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced mushrooms to pan, and sauté 5 minutes or until moisture evaporates.
Place dough on a rimless baking sheet sprinkled with 1 tablespoon cornmeal. Press dough into a 12-inch circle (about 1/4 inch thick). Crimp edges of dough with fingers to form a 1/2-inch border. Brush oil over dough. Bake on lowest oven rack at 500 ° for 8 minutes. Remove from oven.
Spread Basic Pizza Sauce in an even layer over crust to the border. Top sauce with mushrooms. Sprinkle mushrooms evenly with mozzarella and Parmesan. Arrange pepperoni in an even layer on top of cheese. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Cut into 12 wedges.

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