Pizza must be my favorite food in the whole wide world!  Going gluten free in 2004 was a death sentence for my pizza cravings, but since then I have been able to find frozen pizza crusts in our local Whole Foods store, and something even easier and less expensive… a pizza crust mix available just about everywhere.  *I ADORE* Bob’s Red Mill Pizza Crust Whole Grain Mix. 

This mix doesn’t earn my “can’t live without” rating, but it is pretty darn good.  It comes with its own packet of yeast, and clear instructions printed on the side explaining how to prepare the mix.  My husband is egg sensitive as well as gluten sensitive, so I follow the *eggless option, which consists of 2 Tablespoons of ground flax seed combined with 6 Tablespoons of warm water (let it stand for a couple of minutes until it thickens) used instead of the two eggs.  This produces a slightly less chewy crust, but it increases the fiber content and I’ve never missed the eggs.  This mix does take a bit of planning since it takes about an hour to rise, so plan ahead!

Instead of purchasing a sauce for my gluten free pizza, I make my own pizza sauce.  This is a recipe that I have used for many, many years, long before I started being aware of gluten.  Fortunately this sauce is gluten free naturally, and I am happy to share it with you.

PIZZA SAUCE

1 28oz can of crushed tomatoes (organic if possible for all canned and fresh ingredients)

1 6oz can of tomato paste

1 large onion

1 medium/large green pepper

3 large cloves of garlic, peeled

3 Tablespoons of chopped parsley (optional)

1 1/2 teaspoons dried oregano

1/4 teaspoon freshly ground pepper

3/4 teaspoon kosher salt

Chop the onion and green pepper into large chunks and put them into a blender or food processor along with the garlic and parsley (if used).  Process until everything is smooth.

Place the crushed tomatoes and tomato paste into a very large stockpot or dutch oven (the mixture splashes and can be messy – a bigger pot helps with this), and stir in the onion/pepper/garlic mixture.  Stir in the oregano, pepper, and salt.  Bring to a boil.  Reduce the heat and simmer uncovered for an hour, or until the sauce is reduced to about 3 cups.  Make sure you keep an eye on the sauce so that it doesn’t stick and burn, especially at the end.

Divide the sauce into three equal portions and freeze two for later.  One cup of sauce will work for one 12 inch pizza crust.

What to put ON the pizza?

David’s favorite:  Ground beef, pepperoni, mushrooms, green onions, green pepper rings, mozzarella cheese & Parmesan cheese

Hawaiian:  Ham, bacon, pineapple (well drained), green pepper, mozzarella cheese

Meat lovers:  Ham, bacon, Italian sausage, ground beef, salami, banana peppers, olives, Italian cheese mix

Vegetarian:  Onion rings, green peppers, fresh tomato, mushrooms, olives, Parmesan & mozzarella cheese

Classic:  Italian sausage, pepperoni, olives, mozzarella cheese

Garbage: All of the above!!

Use your imagination, and enjoy the process.  The world of pizza can be yours again!!!!

Gluten Free Pizza with ground beef, green onions, pepperoni, fresh tomatoes and mozzarella cheese.

Hugs!

Marcie/Pepperchick