Chewy Pizza Crust

1 bag Pamela's Wheat-Free Bread Mix
1 yeast packet (enclosed in mix)
1/4 cup oil
1-1/2 cups warm water
Optional: Add 2 tsp Italian herbs and/or 1/2 cup grated cheese to dough

Dough makes two - 12 to 14-inch crusts.

Combine Pamela's Wheat-Free Bread Mix, yeast packet, oil and water (no eggs are used). With a Heavy Duty Stand Mixer mix on medium for 2 minutes. Pour 1/2 dough onto greased cookie sheet or pizza pan (for added texture sprinkle corn meal on pan). Use oil or non-stick spray on dough and fingers to keep fingers from sticking when spreading dough into pizza shape. Let rise 1 hour, then add sauce and toppings. Bake in a preheated 375º oven for 25 to 30 minutes on a lower rack. Dough will puff when baking. For a crispier crust bake at 400º or try the Pamela's Crunchy Pizza Crust recipe.

To freeze for later use, partially bake crusts for 15 to 20 minutes, wrap after cooling, and freeze. To bake: remove from freezer, add sauce and topping, bake for 15 minutes at 375º. Or cool and wrap partially baked crusts, then freeze for later use. Remove from freezer, add toppings, and bake for 10 to 15 minutes.

Pizza Ideas:
#1. Ready-made pasta sauces make a quick pizza sauce and come in a variety of flavor combinations.
#2. Try adding seasonings or cheese to the dough for interesting flavors.