FOR PIZZA:

I use a 9×13 Cake Pan, let rise as directed, & bake a thick flat loaf – once it cools cut it in half sideways and split it open to prepare with my toppings. Or, you can shape into rounds, let rise for approx. 15 min. and then bake on a Pizza Stone as directed. Once cooked, top with your favorite ingredients & return to oven and bake at 450 until done. 

You can also try my Gluten Free & Vegan Pizza Crust Recipe 

FOR HAMBURGER BUNS:

Prepare as you would for Pizza in a 9×13 Cake Pan and then cut into 12 square ‘buns’, which can be split in half. Or, you can use a Hamburger Bun Pan (like the

USA 6″ Mini Round Pan I have by USA Pans) and fill each well ½ full and let rise until double in size. Bake as directed until done.

You can also try my Gluten Free & Vegan Crunch Roll Recipe

EGG SUBSTITUTION:

Although some of you have had success with this – Due to the responses in the comments, I DO NOT suggest using Flax or Chia Seeds as a substitute for eggs. However, I have had some success using Chia & Ener-G egg replacers when making pizza dough and buns.

You can also try my Soft Gluten Free & Vegan Bread Recipe. 

ADDITIONAL ADD-INS:

Feel free to add in seeds, nuts, raisins, cinnamon, etc…. Just be sure to stir them in by hand at the end before scraping the mixture into your pan.

LEFTOVERS:

Store any leftovers in a airtight bag on your counter for up to 2 days. Refrigerate or Freeze as needed, but be aware that Gluten Free bread will dry out quickly once chilled.  You can cover it & warm it in a microwave to help soften it again.

Use extra bread to make Gluten Free Bread Crumbs, by drying them in the Oven or Dehydrator and then blending them in your VitaMix Blender or Food Processor.