1 ¾ cup mozzarella cheese, shredded
2 tablespoons cream cheese
¾ cup Wheat-Free Market Pizza Crust Mix
Salt to taste
Toppings vary by choice (as pictured): unsweetened tomato sauce, ¼ cup shredded cheese, 12 halved cherry tomatoes, 12-15 leaves fresh basil, drizzle of avocado oil, fresh ground pepper to taste
Preheat oven to 425 degrees. Microwave the shredded cheese and cream cheese together on high for 1 minute. Stir and microwave on high again for 30 seconds. Mix in egg then Wheat-Free Pizza Crust Mix until thoroughly combined. (You should work quickly as mixture will begin to harden if it becomes too cool.) If mixture hardens and cannot be stirred, microwave a few seconds to soften, but not so much as to cook the egg.
Form the dough into a ball. Place it between two sheets of parchment paper on a hard surface. Use a rolling pin to roll the dough out into desired shape at about 1/3” thickness. Remove top layer of parchment paper. Keep dough on bottom layer of parchment paper and transfer to a pizza stone or baking sheet. Bake for 12-15 minutes or until the crust begins to nicely brown. For a crispier crust, you can flip it onto another parchment sheet and coninue baking for 3-5 minutes if desired. Remove from oven and add desired toppings immediately. Bake with toppings for approximately 5 minutes. Allow to cool for a minute or two and then enjoy!