Ramen Noodle Pizza Crust

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with olive oil.

Cook the gluten-free ramen noodles according to package directions, but slightly undercook them – about 1 minute less than recommended. Drain well.

In a large bowl, combine the cooked ramen noodles, egg, parmesan cheese (if using), and 1 tablespoon of olive oil. Mix thoroughly until the noodles are evenly coated.

Transfer the noodle mixture to the prepared baking sheet. Use your hands (or a spatula) to press the noodles into a thin, even circle, about 10-12 inches in diameter. The thinner the crust, the crispier it will be.

Bake the crust for 20 minutes, or until it is lightly golden and firm. Remove from oven.

Spread the pizza sauce evenly over the baked ramen crust.

Top with mozzarella cheese, mushrooms, bell pepper, onion, and black olives.

Return the pizza to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the toppings are heated through.

Let the pizza cool slightly before slicing and serving.