Pizza looks like this nowadays for me, as I eat a lot less gluten than I did several months ago.
I found Udi’s pizza crust in the gluten-free freezer section of the grocery store several months ago. I’ve been eating it whenever I crave pizza, which is at least twice a month.
It’s thin and cracker-like. Like most gluten free doughs/breads, it also has the potential to be gummy in texture. Still, it’s the best store-bought gluten free pizza crust I’ve tried so far that doesn’t require mixing batter and rolling out dough.
Before putting the crust in the pan, I like to sprinkle a little bit of cornmeal across the bottom to help lessen any gumminess.
Sometimes I add Panko Crumbs for crunch, before pressing the crust into the bottom of the pan (so a few of the crumbs stick underneath).
Note: Panko Crumbs are not gluten-free but, I can still eat them. Of course, if you can’t have gluten at all, just omit this step.
Next, I still use my all-time favorite pizza sauce recipe. No cooking required. Just mix all the ingredients together in a bowl, then spread it on the crust.
Finish up with a good mozzarella cheese (since my sister put me on to Sargento’s mozzarella, I can’t use another brand for pizza, or lasagna. It’s good!) and toppings. Bake for 7 minutes at 375 degrees. Then, crank that oven up to 475 degrees and cook an additional 4-5 minutes or until the cheese is brown & bubbly.
Sometimes I like to sprinkle a handful of spinach and/or kale salad greens on top after the pizza is done. You know, to make it more healthy.
Italian Sausage pizza is good, but I LOVE fresh mushroom and pepperoni!
I always go to the deli counter and ask for the pepperoni to be sliced very thin. This way I don’t have to worry about pools of pepperoni grease on my pizza, or having to nuke it out in the microwave prior to layering it on.
Fresh chopped basil and a bit of fresh oregano takes this gluten free pizza over the top! Oh, and don’t forget the hot pepper flakes.
If you’re looking for a gluten free pizza crust, try Udi’s.