Courtesy of Chef Kay Conley, Executive Chef and Owner of Savory Moment.
Chef Conley demonstrated this recipe on a DeIorio’s par-baked Gluten-Free Pizza Crustat the NFCA’s Gluten-Free Pavilion during the 2010 National Restaurant Association Show.
You can cook off the par-baked pizza crust at 350˚ for 6-8 minutes using Chef Conley’s medley of Mediterranean-style ingredients.
Top 1 12” gluten-free pizza crust with the following ingredients, and then bake off:
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