“It is not often that I am at a loss of words. But this tart – I hardly know what to say. Maybe because I am too busy munching away at it as I try to write. So let me just say this – sautéed wild mushrooms, creamy garlicky herb cheese, an herby, crispy gluten free crust. And dead simple to boot!” – Carol Kicinsky, Simply Gluten-Free
Combine the pizza crust mix, eggs, and milk in a bowl and mix. Turn mixture out onto a clean work surface (mixture may still be crumbly) and knead by hand until smooth, about 1 minute.
Roll into a 14 inch circle. Roll the edges of the dough up to create a border. Place on an ungreased baking sheet and bake for 12 minutes. Remove but leave the oven on.
Heat a large skillet over medium-high heat. Add the olive oil and butter and let the butter melt. Add the mushrooms, salt, and pepper. Cook until the mushrooms are browned, have released any liquid and the liquid has evaporated, about 5 minutes.
Recipe by Carol Kicinski, Simply Gluten-Free