I love pizza. My family loves pizza. Pizza is my son’s favorite food. When my whole family is eating pizza, I must eat pizza, too. But, I’m trying really hard to stay gluten free, so I’ve been a little stuck. Miss out on the pizza, or, eat the pizza and feel yucky the next day. Well, folks, that dilemma has been solved. Because I tried Udi’s Gluten Free Thin and Crispy Pizza Crust and I liked it.
I bought the pizza crust at my local Wegman’s, however that is the only local supermarket that I’ve been able to find them. So, you may need to hunt these down, but they are totally worth it.
They are really easy to work with, too. I was worried that the thin, frozen crusts would crack while I was transporting them home or adding the toppings, but they are pretty durable. I decided to go with a tangy veggie pizza this time, but I think the crust could handle whatever you throw at it!
Ingredients for Veggie Pizza w/ Udi’s Gluten Free Pizza Crust
***These amounts are definitely not precise, I totally eye balled this***
1 Udi’s Gluten Free Pizza Crust (Frozen or Thawed)
1/2 of a Red Pepper, Sliced, Roasted
1/2 of a Red Onion, Sliced, Roasted
1 c (approx) of Baby Spinach
2 T sliced black Olives
2 T (approx) Crumbled Goat Cheese
2 T Peppercorn Dressing (or other tangy, creamy dressing)
1 T Olive Oil
- Preheat oven to 375 degrees.
- In a baking dish, add the onion and peppers, lightly coat with olive oil and roast for 10-15 minutes
- Place your pizza crust on a pizza stone. (This is how I cooked mine. You can probably cook this on any pan, but, I’ve always had great luck with an actual piece of stoneware for pizza crust)
- Spread your dressing on top of the pizza (like you would red sauce for a regular pizza)
- Add a bed of baby spinach, just enough to cover the crust almost to the edges
- Add roasted peppers and onions
- Add black olives
- Add crumbled goat cheese
- Cook in the oven according to the directions on the pizza crust package, approximately 12-15 minutes
This got the four star seal of approval in my house. We ALL liked. The children, the husband and ME! I ate one piece while it was piping hot out of the oven and it was delicious and I purposely waited for it to get to room temperature to see if it would lose some of its flavor or crispiness. It didn’t. At all. In fact, I liked it even MORE at room temperature than piping hot. I couldn’t be happier with these results. I’m so excited to try different variations. As I was popping this one in the oven, I was thinking about a Mexican style with refried beans, salsa, guac… Good thing there are two crusts in each package! I want to hear what toppings you would use in the comments!
