Add half of the 2 pinch All purpose gluten free flour on a large cutting board or clean countertop surface. This flour keeps the dough from sticking to itself and to surfaces. Add more flour as needed throughout the flattening process.
Cut the 1 Trader Joe's gluten free pizza dough in half and set one half aside. This helps make a thinner crust pizza. Work with one half dough at a time then bake together.
Using a dough roller, flatten the pizza dough as much as possible. I like to turn one half of the pizza dough into ~12" circle. I like to roll up the edges a bit to make a slightly thicker crust. I also like to use parchment
If making two thin pizzas (with the single gf pizza dough), flatten that dough now as well so you can add oil, tomato paste, and toppings to both pizzas at the same time.
Set oven to 360°F on bake.
Once flattened to your liking, add half of the 1 tbsp Olive oil to the pizza. Using a cooking brush, spread the oil around the top and around the crust of the dough.
Add half of the 5-10 tbsp Tomato Paste to the top of the the pizza. Spread over the dough except for over the crust.
Grate the 4 oz Freshly grated mozzarella cheese into a bowl and add on the uncooked pizza. Use more cheese to your liking if you want gooey melty goodness.
Add 10 Thinly sliced white button mushrooms evenly on top of the cheese. Don't worry about over-crowding, the mushrooms will shrink. You can add other toppings here as you like. Add a few more pinches of shredded mozzarella cheese on top of the mushrooms.
Once oven has pre-heated to 360°F, add both pizzas. Bake for 12-16 minutes. If your oven is like mine and can fit one pizza per level, make sure you periodically check how the cheese and crust is cooked.
Once finished, remove pizzas from the oven and allow to cool for 2 minutes. Using a pizza cutter (or large knife), but the pizza into slices to your liking.
Plate and enjoy!