Testing Gluten Free Pillsbury Pastry at 11pm

It was around 9:30 when I got home from Bible study. We had Chicken fil A a bit earlier (their grilled nuggets and fries are safe, prepared in designated GF areas) but I was Hungry when I got home! I reminded Dylan that Kickin Chicken has 20 wings for $12 on Mondays. He was the "voice of reason" for a change, reminding me that we don't get paid again till Tomorrow night... sigh.
What to do?

After 3 unsuccessful trips to the fridge, I rediscovered the new GF pastry dough by Pillsbury.

I had already planned to make pizza later this week with Bobs Red Mill dough... but it was just sitting there, calling to me.

I previously used about half of it to make pigs in a blanket (don't worry, I'll show you soon!) And I had the other half... calling my name, hoping to be experimented on.

I answered that call. I rolled it and mushed it in my clean hands. I added maybe half a tablespoon of olive oil and a few shakes/sprinkles of garlic salt.

Spreading it thinly onto one of my favorite cookie sheets, I baked it for 8 min at 425.

When I pulled it out, I decorated it with some left over
tomato sauce,
half a bag of shredded mozarella,
And some pepperonis.

Baked it for 10 min.

The cheese was ooey gooey perfect. The pepperoni (that's probably already plural, right?) were crisp, the crust was brown and flakey
The first bite was... DISASTER!

As good as the toppings were, the crust was nauseating!

I'm sorry to say. I'm sorry if I misled you. I want to clarify: I noticed a slight sweetness to the dough when making pigs in a blanket. I didnt mind it then. It was acceptable, if not a bit greasy. I know that this is pastry dough and they make a separate pizza style dough that I haven't yet tried.
But gimme a break! It was 11pm and I was hungry and poor. With no chicken wings in sight, I had no choice but to scrape the toppings off and nibble tiny bites of the soon to be forgotten crust.

I wish I had a better review to give you. But if I'm being honest, I was hoping for something to hit the spot a little better.

I will purchase this dough again when it comes time to bake some pies this autumn. But as for making anything But sweets with it... I surrender. Pastry dough is for pastries. I get it.

Well night owls, thanks for reading.

Let me know what you thought of it if you want. I would love to hear!