Preheat oven to 220 °C.
In a medium bowl beat the two eggs.
Add the garlic, basil and oregano to the eggs and stir until fully combined.
Add the gluten-free Bisquick, water, and olive oil. Mix until fully combined. The dough will not be thick, it’s more like cake batter.
Spray a regular sized muffin pan with cooking spray.
Fill each tin 3/4 full with the crust batter. I like to use a greased ice cream scoop.
Sprinkle mozzarella cheese over the top of the crust batter.
Spoon pizza/spaghetti sauce over the mozzarella cheese.
Add another layer of mozzarella cheese over the sauce.
Top with your favorite pizza topping(s) (optional)
Bake for 15 minutes.
Allow to cool for 1-2 minutes before removing from pan. Enjoy! Store leftovers in an air-tight container. Reheat in the microwave or oven.
