Yeasty, rustic dinner rolls that are soft on the inside and have a beautiful crunch on the outside. A perfect addition to any meal! For easier prep: skip making the dough and pick up a tub of our Pizza Dough at any New Seasons Market or Chuck's Produce.

BE SURE TO HAVE ON HAND:
1 package Kember’s Gluten Free Pizza Crust Mix
1 Tablespoon sugar
1 Tablespoon olive oil
1 large egg white (or use egg-free instructions on package)
1 teaspoon cider vinegar
Parchment paper

Follow the instructions on the package to make up one batch of Kember’s Gluten Free Pizza Crust Mix.
Place batter in a resealable plastic bag. Cut the corner of the bag and pipe out little mounds of batter on to the parchment paper. The mounds should be approximately 1 1/2″ in diameter or so and you should get a total of 12 mounds.

​Mist the tops with cooking spray and cover with a light towel for 30 minutes to rise.
During the last 10 minutes of rise time, you can preheat your oven to 450 degrees and be sure to place a pizza stone or baking sheet in the oven while it’s preheating to get it piping hot!

Once your oven and stone/baking sheet are fully preheated, slide the parchment with the risen rolls onto the stone/baking sheet and bake for 5-7 minutes for until dinner rolls are golden brown.
Immediately remove rolls from parchment paper and serve or if you are not serving them right away be sure you get them onto a cooling rack so the bottom crust stays nice and crispy.

​Optional:  Brush with olive oil, sprinkle with herbs or garlic salt.
Make ahead and freeze:  Cut down the baking time by two minutes and let them cool completely on a wire rack. Place in a sealed bag and freeze for up to one month. When you are ready to serve them just pop them into a fully preheated 375 degree oven (with the stone/baking sheet preheated in there too!) and bake for 3-5 minutes or until golden brown and warm all the way through.

Got Zucchini? It’s that time of year where zucchini is coming out our ears! Here’s a quick and easy fried zucchini recipe using our Pizza Crust Mix:

1. ​ Slice zucchini into 1/2″ rounds.
   
2. Dip in egg or milk of choice.
   
3. Toss in 1 packet of Kember’s Gluten Free Pizza Crust Mix (I added pepper, garlic powder, and onion powder – add whatever herbs and seasonings you want!)
   
4. Fry in a skillet with avocado or coconut oil.
5. Place on paper towel briefly to drain oil from zuchini.

This crazy-amazing recipe was concocted by my friend Joyie. So thankful she’s allowing me to share this with you all! We grilled this pizza on the BBQ, which I highly recommend because the smoky flavor from grilling over open flame is the perfect combo with sweet pineapple and spicy jalapeno cream.
​
HAWAIIAN PIZZA:
One pizza crust, made from Kember's Gluten Free Pizza Crust Mix or One Kember's Gluten Free already made Pizza Dough.
1/2 to 1 cup red pizza sauce
7-8 Canadian Bacon slices
1 cup fresh pineapple chunks
Red onion, sliced into rings
Optional: a slight sprinkling of dairy-free cheese (or mozzarella cheese if you can eat dairy. 

JALAPENO CREAM:
1 cup mayonnaise
1/2 cup full-fat coconut milk
1 Tablespoon lemon juice
1/2 teaspoon garlic powder
3 cloves fresh garlic, minced
3 Tablespoon fresh parsley
1 teaspoon dried dill
1/2 teaspoon salt
3 Tablespoons jalapenos, with seeds, coarsely chopped

FOR PIZZA: Prepare one Pizza Crust Mix or Pizza Dough as directed on package. For toppings, use red sauce of your choice, Canadian Bacon, fresh pineapple, and red onion.

​FOR JALAPENO CREAM: In a blender, combine all ingredients. Blend on high until completely blended. Place a cup of the jalapeno cream in a resealable sandwich baggie. Cut the corner of the baggie and drizzle jalapeno cream on fully cooked Hawaiian pizza. Enjoy!

I was a chicken. BBQ-ing Pizza intimidated the heck out of me. I know my way around a kitchen pretty well, but get me in front of a BBQ and I totally choke. When we came out with the Pizza Crust Mix the very first thing people wanted to know was…can you cook it on the BBQ? After reading up on all the ways to BBQ a pizza, I decided to try my hand at it and make our GF Pizza Crust ROCK on the barbie.

I tried several methods, but ultimately there was one method that was a complete standout from the rest. And the best news is that it was MUCH MUCH easier than I thought. We had some friends over and went to town grilling pizza! It turned out to be such a fun experience for everyone. The smoky flavor and buttery char on the crust adds a mouthwatering flavor that is to…die…for.

Here’s how to do it …

1. Prepare Kember’s Pizza Crust Mix as directed or roll our ready made Pizza Dough as directed between parchment paper.  hile the crust is rising on parchment paper for 30 minutes, place a pizza stone or pizza pan** on your grill, close the lid, and preheat grill to 500 degrees. (500 degrees for most BBQ’s is med to med-high heat. Every BBQ is a little different. The grill should be nice and hot but NOT scorching or you’ll burn your crust. If in doubt, be on the safe side and go with medium heat.) **No stone or pan? No problem. Keep reading.
2. Once pizza crust is risen, slide the crust (parchment paper and all) right onto the hot stone/pizza pan. If you don’t have a pizza stone/pan just slide the parchment paper with the crust directly on to the hot grill. Close lid and cook for 2 minutes.
3. Lift lid. Brush top of crust with olive oil.
4. Remove the pizza stone/pan from grill and set aside. Flip pizza crust upside down (olive oil side down) onto the hot grill and peel off the parchment paper.
5. Sauce and top your pizza. What used to be the bottom of the crust, is now the top which is nice and warm and helps with heating your toppings.
   
6. When toppings are cooked, and there is a lovely, buttery char on the bottom of your crust, remove it from the grill.
   
7. Slice and serve! ENJOY! 

Tips for success!  There are two things to know about topping a pizza on the BBQ. #1 Do NOT pile toppings on too thick, and #2 Saute your veggies ahead of time. There is no heating element above your crust on the BBQ so the toppings do not cook as quickly as they would in the oven. Following these two rules of thumb will ensure an awesome BBQ’d pizza!