In an effort to make the “Buttery” Bisquick crust pizza taste even more like the Cheddar Cheesy Garlic Biscuits that inspired it, Shane and I tried another version, this time topped only with red sauce, Daiya cheddar cheese and oregano (similar to the ingredients in the biscuits I so loved). The result? Delicious, hello! It’s a cheese pizza, what did you expect? Not necessarily better than the original, just slightly different. Especially since I so rarely eat plain cheese pizzas. I like to put veggies on my veggie, yo!
Anyway, I feel a little silly publishing a recipe – since it’s pretty much the same as the original, just with different toppings – but here goes. You can never have too many pizza recipes, am I right people?
“Buttery” Bisquick Crust Pizza with Daiya Cheddar Cheese
1 1/2 cups Bisquick mix
1/3 cup very hot water + extra as needed
1 teaspoon garlic powder (optional)
1 tablespoon vegan margarine
1/2 tablespoon garlic powder
Cheddar Daiya cheese
Cooking spray (e.g. Pam) or cornmeal
1. Preheat your oven to 450 degrees F. Grease a 12- to 14-inch pizza pan, or lightly coat a similarly sized pizza stone with cornmeal. In a medium-sized bowl, combine the Bisquick, garlic powder, and hot water and mix well, until a soft dough forms.
2. Press the dough into the pizza pan, using your hands to pat it down evenly. If using a pizza stone, roll the dough out using a rolling pin; add a dash of flour to prevent it from sticking.
3. Heat the margarine in the microwave for thirty seconds or until melted; add the garlic powder and stir well. Using a brush, a spoon, or just your fingertips, lightly spread the “garlic sauce” onto the pizza crust, coating the crust as evenly as possible. Allow the “garlic sauce” to soak into the crust for five minutes or so before continuing.
4. Add your toppings: red sauce, followed by the cheese and a light sprinkling of oregano. Bake at 450 degrees F for 15 to 20 minutes, or until the crust is golden brown and the cheese, hot and bubbly. Serve warm!