I found this recipe in a Betty Crocker Gluten Free cookbook and gave it a try. I was quite pleased with the end result and have made this numerous times now. I did make a slight change in the cooking instructions and found it worked better. The original recipe called for cooking the crust first then adding cooked toppings then returning it to the oven for another five minutes. I found adding the ingredients to the uncooked crust and adding five minutes to the cook time worked perfectly and made for a more pliable crust.
1 cup gluten-free biscuit mix
1/2 cup cornmeal
1/2 cup water
2 eggs beaten
1 cup shredded mozzarella and cheddar cheese (plus more for topping)
Mix all the ingredients together until blended and spread onto a greased 12 inch pizza pan. (I rub a bit of oil on my hands to spread this batter onto the pan so it doesn't stick to my hands)
Top pizza with sauce, cheese and desired toppings and bake on middle rack of a preheated 350 degree Fahrenheit oven for 20 minutes.
Turn broiler on and place pizza on top shelf of oven and broil for 3 to 4 minutes or until cheese is bubbling and starts to brown.
Place pan on a cooling rack and cool for 5 minutes.
Slip pizza onto a cutting board and slice.Enjoy!
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.