Mushroom and Olives Gouda Pizza 

Product: Pizza Crust Blend 

Servings per recipe: 8 slices (2 12” pizzas)  

Nutritional Information per serving: 

Ingredients: 

For the pizza crust 

• 1 package of Just About Foods Gluten Free Pizza Crust Flour Blend 
• 2 tablespoons active dry yeast 
• 2 tablespoons sugar 
• 1 teaspoon salt  
• 2 tablespoons olive oil  
• 25ml (1.7fl oz) warm water 
• 140ml (4.7fl oz) water room temperature 

For the pizza 

• ½ cup pizza sauce 
• 1 cup shredded mozzarella cheese 
• 2 cups sliced white mushrooms. 
• ¼ cup black olives, sliced 
• ½ cup gouda cheese 

For the arugula topping 

• 2 cups baby arugula 
• 3 tablespoons olive oil 
• 3 tablespoons balsamic vinegar 
• Salt and pepper 

Instructions: 

For the pizza crust, in a medium size bowl, add the active dry yeast with sugar and warm water, mix until the yeast is dissolved, and let it rest for 20 minutes.  

In a mixer with a paddle attachment combine the Gluten Free Pizza Crust Flour Blend and salt, add the activated yeast, the rest of the water, and olive oil. Mix until the dough is formed. 

Place the dough in a lightly greased bowl and cover it with plastic film, letting it rise for 15 minutes.  

Preheat the oven to 425°F. Divide the dough into two pieces, take one of the halves, and form a 12” circle over parchment paper (approximately 1/3” thick).  

Cover the pizza with ¼ cup of the marinara sauce, sprinkle ½ cup of the mozzarella cheese, 1 cup sliced mushrooms, half of the olives and ¼ cup of the gouda cheese, shredded. 

Place the pizza over a baking tray and bake for 20 minutes or until golden brown and bubbling.  

Repeat for the second pizza with the remaining ingredients. 

For the arugula topping, in a bowl toast the arugula with olive oil, balsamic vinegar and salt and pepper to taste. 

Serve the pizza with the arugula salad on top and enjoy!