Dust pizza stone with THRIVE rice flour or THRIVE cornmeal.
Roll out ½ prepared gluten free pizza dough.
Wrap remaining dough in plastic wrap and refrigerate.
Allow dough to rise for 20 minutes.
Brush risen dough with olive oil and crushed garlic.
Prebake crust on pizza stone in 425 degree oven for 10-12 minutes.
Meanwhile, combine Pomi tomatoes, Italian seasoning, THRIVE tomato powder, THRIVE dehydrated onions, lemon juice, sugar, salt and pepper, red pepper flakes to taste.
Ladle 1 -2 cups pizza sauce over dough as desired.
Bake at 425 degrees additional 15 minutes.
Remove from oven and top with mozzarella.
Wait for cheese to melt & top with fresh minced basil just before serving.
We use Bob’s Red Mill Gluten Free Crust. This recipe will make enough sauce and pizza crust for 2 -12″ pizzas or 1-16″ pizza. Use half of the ingredients for one pizza. Refrigerate leftover sauce and use for pizza or pasta. To keep cheese from burning, top with cheese after baking and add fresh minced mozzarella.