How I made it:
Start with Gluten Free Pizza Crust Mix from namastefoods.com. The consistency is like cake batter, and our pizza pan has holes in it, so I used a cookie sheet. I used coconut oil in the batter, and coated the pan in coconut oil, because we don’t use Pam or other spray on oils.
I cooked the crust for about 15 minutes; then, I took it out of the oven to add the toppings. I drizzled olive oil over the crust, almost completely covering it. I added tomato slices, crumbled some soft goat cheese, and grated some hard goat cheese. I don’t remember the kinds of cheese off the top of my head, but I can let you know, if you’re curious. The pizza went back into the oven for another 10 minutes.
The pizza crust already has Italian seasonings in it, so the flavor is amazing. The consistency is a little undercooked, but that’s how I like my crust. Another 5 minutes or so would probably provide a more crisp crust. Also, the water in the tomatoes made the crust a little soggy in places, so I’ll probably towel dry the tomatoes before adding them next time.