Tuesday, May 18, 2010

Gluten free pizza rocks

This was probably one of my better pizzas to date. And to think I wasn't even planning on this until two days prior, AND had everything I needed in the house already! Even better.

Base: Bob's Red Mill gluten-free pizza crust mix

Sauce: Jarred marinara sauce, to which I added dried basil and dried oregano

Toppings: mozzarella, pancetta from the co-op, kalamata olives, sundried tomatoes, baby Portobello mushrooms, green onion

Outcome: Zero leftovers. The little guy ate almost as much as I did.

I made two smaller crusts out of the remaining dough, then topped and froze them (covered with foil) so we'd have a quick dinner for later in the week. They were dressed with nitrate-free turkey Canadian bacon, sundried tomatoes, pepperoncini, and kalamatas... and we ate them the next day. Yum!

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