Now that I use a dry mix to make my pizza dough, I have less control over how much dough I make at once. Since often times I’m only cooking for one or two I only need a small pizza. The mix I use is supposed to make two 12″ pizzas, but I usually split it into three slightly smaller pizzas. I bake one for dinner, and freeze the other two for future easy lunches or dinners. It’s SO easy. Below the two freezer ready pizzas are some basics on how to make your own just like I do.
Mix your pizza dough as usual and parbake the crust. If you’re making a gluten free pizza, this is something you’re probably already used to doing. If you don’t normally parbake, it’s easy. Just spread the dough out into whatever shape and size you want your pizza to be and bake it until it’s cooked through and just barely golden brown (about 20 minutes).
Take the parbaked crust out and top it however you want. If you’re going to eat it right away, go ahead and bake again until the cheese is melted. If you’re going to freeze, let it cool so that the crusts stay flat, you can stick the whole pan in the freezer if you want to speed up the process, it won’t hurt the pizza. Then, wrap the whole thing up in saran wrap and tin foil, stick it in the freezer and bake it when you need a quick dinner! No need to preheat the oven when you do.