Prep Time: 90 min | Cook Time: 20 min
What you’ll need:
Gluten free pizza crust mix (calls for 1 egg)
Organic marinara sauce
Organic diced tomatoes
Grated parmesan cheese
1/2 tablespoon of salt
1/2 tablespoon of pepper
1 tablespoon of garlic powder
2 - 3 cups of olive oil (for deep frying)
Follow the pizza crust mix instructions as written by the food manufacturer. I used Cup4Cup Gluten Free Pizza Crust Mix. This pizza crust mix required that I put 1/2 cup of pizza crust mix to the side for kneading later. It also required that I whisk one large egg with warm water. Next, I poured the egg water mixture into the pizza crust mix and mixed with a fork. I then moved the dough from the mixing bowl for kneading. You knead the dough until smooth. Then, shape the dough into a large ball and wrap tightly in a plastic wrap and refrigerate for 1 hour, or up to 3 days.
After allowing the dough to refrigerate for 1 hour, I unwrapped the dough and broke off chunks of the dough to make small balls. After I shaped the dough into a smaller ball, I then sprinkled some of the excess pizza mix flour, lightly dustin the dough. Next, using two fingers, I pressed down the center of each ball, making small pizza crusts.
While I was making the small pizza crusts, I heated my olive oil in a deep frying pan on the stove. I used approximately 2 cups of olive oil.
Once the olive oil is hot, I place the pizza crusts into the deep frying pan. I fried each side for approximately 2-3 minutes on each side, on medium to low heat.
For my marinara sauce, I combined the marinara sauce, tomato paste, diced tomatoes, salt, pepper, garlic and oregano into a large pot and stirred frequently.
Once my pizza crust was golden brown on each side, I removed onto a plate. I placed a dollop of marinara sauce on each pizza crust. Lasly, I sprinkled the grated parmesan cheese and topped with fresh basil.