Weekend nights are sometimes hard for making a quick and healthy dinner at home with so many temptations for a fun weekend. In the gluten free world, sometimes though it’s easier and healthier to make something like a treat at home that you would normally go out to eat. Here’s a great gluten free vegetarian pizza made by me at home. This is an already made Udi’s pizza crust topped with Trader Joe’s pizza sauce, sliced mushrooms, chopped artichoke hearts, and mozzarella cheese. To me artichoke hearts are a must for pizza, but you can add your favorite toppings too. There are so many combinations. This crust comes frozen and you take it out of the freezer, put all of your toppings on it, and bake it in the oven for about 10-15 minutes depending on how done you like your pizza. This crust is thin and crunchy and always a hit. The serving size is 2 per pizza even though they are a little bit larger than a personal size pizza.
Tag Archives: Pizza
So for dinner last night, I made my very first gluten free pizza. I attended the annual Celiac Disease Fair this past April in Long Island, and Bob’s Red Mill was giving out their gluten free pizza crust and all purpose flour for free. How great is that? I have tried a lot of gluten free pizza since being diagnosed as Celiac, but for some reason I have never tried to make my own pizza. Maybe it’s because I think pizza is bad for you, and should only be eaten on special occasions or when you’re really craving it. Well I need to change my way of dealing with things like pizza (being bad) because the pizza I made was great and had very healthy toppings. This is the package of gluten free pizza mix.
The package makes two 12″ pizzas. I didn’t think I needed to make two pizzas, so I just halved the flour and yeast packet and will be able to make another pizza some other time. The mix is really easy to make. All you need is
– Half the mix
– Half the yeast packet
– 3/4 cup of warm water
– 1tbsp of olive oil
– 1 egg
– sprinkling of garlic powder and Italian seasoning (optional)
– your favorite tomato sauce (I used Classico Mushroom and Olive; probably not even half the jar)
– Mozzarella Cheese
– Toppings (I like lots of veggies…I used zucchini, a few leftover mini heirloom tomatoes and spinach mmmmmmmmmm!)
First you leave the yeast and warm water in a bowl for a few minutes. Then add the olive oil and egg and blend together. Then I added the mix and the seasonings. I mixed them and left it to rise for a little more than the 20 minutes the directions on the package say. Here is the dough.
Then I stretched out the dough and pulled it as much as I could to spread it out on the pan. Next time it probably needs to be stretched out even more. The dough was pretty sticky and probably wouldn’t have worked with a rolling pin. I popped it in the oven and cooked it for about 10 minutes on 425. Then I topped the pizza with the sauce, cheese, and veggies. Here is the picture before topping and after.
Then I cooked the pizza for about 25 minutes more, and it probably could have stayed in even longer for a crispier crust. Once I took the pizza out, I let it sit for about 5 minutes before slicing it. Here is the final work of art.
It was so good…oh and I had some wine too. It’s one I’ve never had before and it was so good.