Semi-homemade Wheat-free Pizza

Okay, so I haven't been writing that well, but I have been doing pretty well eating gluten-free.

Last night's feast involved pizza. A bit back we bought a [small, expensive] box of gluten-free Bisquick and last night I put it to use. It'd been a long day (I didn't sleep a wink Sunday night) and I knew Lydia and I had an hour or so of gardening to do, so I swung by the Albertsons and picked up the fixings. She made her pizza on a store-bought, pre-made, pre-baked deal, and I threw together a small crust from the Bisquick.

I used the recipe on the gluten-free box, and the couple ways I'd suggest modifying it: add a teaspoon or two of salt and add more dried herb Italian seasonings than I did. The crust came out very plain and needed some serious help. But, it was crunchy, light, and yummy. I also would suggest spreading the crust thinner on the baking sheet than I did; I would suggest maybe spreading it to a 1/4" thick, mine was a little on the thick side and I think that the pizza toppings could have helped the lackluster flavor of the crust, but it was too thick.

ps..you may notice there are several areas of toppings on my pizza - this is honor of the square foot gardening Lydia and I recently got into; I couldn't pick just one, so I did four - top left: lightly caramelized sweet onions and garlic, top center, the favorite: pepperoni, top right: plain cheese, and the bottom half: bacon cheeseburger... yum!