Ingredients:
- 1 1/2 c. Flour (can also use Thrive Gluten-Free Flour
- 1/2 T. Instant Yeast
- 1/2 tsp. Salt
- 3 T. Thrive Tomato Powder
- 1/2 c. Thrive Mozzarella Cheese
- 1/3 c. Thrive Sausage
- 1/4 c. Thrive Chopped Onion
- 1/3 c. Thrive Mushrooms
- optional other veggies (or pineapple!)
- 1/2 c. Water + 1/2 c. Water, separated
- 1 T. Olive Oil
To make jar: Add 1st 3 ingredients into a ziplock baggie. Add tomato powder to a separate baggie. Add mozzarella cheese to a separate baggie. Add the toppings into one final baggie. Put all baggies into jar.
To prepare: Preheat oven to 350. Mix contents of bread baggie with 1/2 c. water and 1 T. olive oil. Knead for 5 mins. If using gluten-free flour may need to add an extra tablespoon of water. Press the dough out onto a pizza tray, it will make about a 10 inch pizza crust. Gluten-free dough will not roll out very easily, just continue pressing it down until it gets thin enough for a crust. Let raise 1/2 hour (gluten-free dough will not raise very much but it’s still
yummy!).
Bake crust for 10 minutes. Mix tomato powder with 1/2 c. boiling water in a small saucepan. Spread sauce onto cooked crust. Refresh cheese and toppings in separate bowls for about 5 minutes then drain excess water off. Add refreshed cheese over top, spreading it throughout. Add veggies and pepperoni if designed. Cook for 10 more minutes or until cheese is melted.
