Cheese Pleaser (gf) Recipe

Preheat and prepare pan

Place a pizza stone or heavy baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes so the surface is very hot. If using a baking sheet, lightly oil it or line with parchment.

If dough is refrigerated, let it rest 20–30 minutes at room temperature so it becomes pliable. Dust work surface with gluten-free flour and gently stretch or roll the dough to a 10–12" round with a slightly thicker edge for a crust.

Brush the outer 1" rim of the dough with olive oil (about 1 tbs). Mix the Parmesan TastyCrust™ seasoning with the melted butter (if using) and brush or sprinkle evenly onto the oiled rim so the seasoning adheres. Set the prepared crust on a pizza peel or parchment for transfer.

In a small bowl combine the tomato pizza sauce with Italian seasoning and garlic powder. Stir to incorporate. Taste and adjust seasoning if necessary.

Using the back of a spoon, spread the sauce over the dough leaving the seasoned rim exposed, covering the center evenly with about 3/4 to 1 cup of sauce. Avoid over-saucing to prevent a soggy crust.

In a bowl, gently toss together the mozzarella, provolone, cheddar, Asiago, Parmesan, and Romano so you have an even blend. Distribute the cheese blend evenly over the sauced dough, leaving the seasoned rim clear. Aim for a roughly 1/2" layer of cheese so it melts uniformly.

If you prefer extra browning, reserve a tablespoon of the mozzarella to sprinkle on top halfway through baking.

Slide the pizza (on parchment or with a pizza peel) onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–14 minutes until the crust is golden and the cheese is melted, bubbling, and lightly browned in spots. Rotate the pizza halfway through if your oven has hot spots.

If you reserved extra mozzarella for extra browning, remove the pizza with 2–3 minutes remaining, sprinkle the reserved cheese, and return to the oven to finish.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle cracked black pepper and red pepper flakes to taste. Garnish with fresh basil leaves if using. Slice and serve hot.