White Pizza, Gluten Free

1 package of Bob's Red Mill Gluten Free Pizza Mix follow directions
1 white onion slices, cut in quarters and pulled apart to strips
10 button mushrooms sliced
1 whole garlic bulb top cut off
4 ounces of Asiago cheese freshly grated
1 bottle of Newman's Own Alfredo Sauce

Prepare the pizza crust following instructions on package. Set aside crust to rise in warm area out of drafts. "Prebake the crust for 8 minutes" is left off of the package instructions which I think should be included. This keeps the sauce from soaking into the crust and making it soggy.

There is a little bit of preliminary work but well worth it. Preheat oven to 400 F. Take the sliced onion strips and sliced mushrooms and toss in some olive oil. Take one whole garlic bulb and slice top off. Place garlic bulb in foil large enough to cover bulb. Before closing top drizzle olive oil over the top of bulb. On a parchment lined rimmed baking sheet put onion mushroom mixture and garlic bulb sealed in aluminum foil. Place in oven for 20 minutes or so till caramelized and let cool to room temperature.

When prebaked crust comes out of the oven, let it cool a bit. Next spoon the alfredo sauce over the crust keeping 1/2-inch edge free of sauce. Next distribute onion and mushrooms over the top. Remove skin from garlic cloves, they should just slip right out. Chop the garlic cloves up and distribute over the pizza. Last sprinkle the cheese over the top and bake another 16 to 18 minutes in 400 F oven. Photo isn't mine because when the pizza came out of the oven, I forgot about taking a photo. Gary raved over and over again about this pizza, even the next day.