Ingredients

• 1/2 pkg Gluten Free Pizza Crust Mix (8 oz)
• 4 Tbsp Tomato Puree or Concentrate
• 1/2 cup Cherry Tomatoes halved
• 1/2 cup Sun-Dried Tomatoes (optional)
• 7 oz Mozzarella Cheese sliced
• 1/2 cup Basil (fresh)
• 1 cup Beetroot raw or cooked, thinly sliced
• 1 pinch Salt
• 1 pinch Ground Pepper
• 2 Tbsp Pesto (Jarred or Homemade )
• 1 Tbsp Olive Oil

Instructions

1. Prepare pizza crust according to package directions. I used half the packet (and therefore half the amount of all given ingredients) to feed two. Begin to bake according to package directions.
2. When it's been in the oven for 7-9 minutes, it's time to remove it and add your toppings.
3. Go wild. I used a tomato concentrate for the base, added cherry tomatoes, mozzarella slices, sliced raw beetroot, dollops of a rocket pesto, sun-dried tomatoes, a generous drizzle of olive oil and seasoning. But you could add a myriad of different flavors and textures, I'm just traditional! (Actually I also love ham and pineapple, for another time . . .)
4. Finish baking according to package directions or until golden. Throw on some basil, more oil or anything else you fancy. Enjoy!