Chicago Style Pepperoni Pizza Bake Gluten Free

Trader Joe’s Canola Oil Spray
1 can (14.5-ounce) Trader Joe’s Diced No Salt Tomatoes, drained
2 cups Trader Joe’s Shredded Mozzarella Cheese, divided use
4 ounces pepperoni slices, cut into quarters
3/4 cup Trader Joe’s Gluten Free Pancake and Waffle Mix
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup milk
2 eggs, lightly beaten

Preheat oven to 400 degrees F. Prepare a 9-inch glass pie plate by spraying with canola oil spray. Spread tomatoes, 1 1/2 cups mozzarella cheese and pepperoni over the bottom of the pie plate.

In a medium bowl, whisk together pancake mix, garlic powder, oregano, basil, salt and baking powder. Add eggs and milk; whisk until thoroughly combined.

Pour batter into pie plate. Sprinkle remaining 1/2 cup of mozzarella cheese over the top. Bake for 30-35 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before serving.

Serves 6.


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