Gluten Free Veggie Pizza
2 Cups Gluten Free Bisquick Mix
2/3 Cup Milk
2/3 Cup GF Oil
Preheat oven to 325*F.
In medium size mixing bowl, whisk eggs and milk, add oil, and fold in Bisquick mix. Mix well and set dough in refrigerator for at least 30 minutes. The Bisquick is a little gritty, so I like to let it set to absorb the liquids as long as possible. When ready to bake, grease a 12 inch pizza stone or nonstick round baking pan. Pour dough onto pan and spread dough with your hands until completely covering pan and forming a raised crust around the edges. Bake for 25 to 30 minutes or until crust is lightly browned. Let crust cool and cover with filling below.
2 – 8oz. packages additive free cream cheese ( I use Philadelphia)
1 Heaping Tablespoon of Gluten Free Mayonnaise ( I use Hellmann’s)
1 Heaping Tablespoon Gluten Free Dry Ranch Mix( see recipe in Dressings and mixes)
1 Large head of Broccoli chopped (just florets do not use large stalks)
1 Sweet Red Bell Pepper, washed, seeded and cubed into small pieces
1 Sweet Orange or yellow Bell Pepper, washed, seeded and cubed also
1 medium tomato cubed or about 1 ½ cups of cherry tomatoes sliced in half
In food processor blend cream cheese, mayonnaise, and dry ranch dressing mix, until smooth and creamy. Spread cheese mixture onto cooled crust, then cover with chopped vegetables. Slice into small pizza slices and serve. ( Note: add any vegetables you like, or you can even add chopped avocado, or if you want to turn this into a meat pizza, then add some chopped GF ham. )