Kids will love making this recipe! If they are too young to use the oven, they can simply decorate the finished pizza.

 

·         1 bag Gluten Free Pantry Chocolate Chip Cookie and Cake Mix

·         ½ cup seedless raspberry preserves, warmed

·         ¼ cup M & M candies

·         2 Tbs. chopped walnuts

·         2 Tbs. shredded flake coconut

 

Heat oven to 350°. Lightly spray a 12-inch pizza pan with vegetable spray. Prepare mix according to instructions for cookies and spread evenly in pan. Use lightly oiled plastic wrap to press and flatten dough to the edges of the pan. Bake 17-18 minutes or until lightly browned.

 

Let cool completely in pan on a wire rack.

Spread preserves evenly over pizza, leaving a 1-inch border along the outer edge. Sprinkle with remaining toppings. Cut into wedges and serve.

 

Serves 12.