Pizza night has been a big part of my husband and my lives since we were kids. Our hometown boasts a variety of pizza shops and we each have a parent who loves to make homemade pizza. My husband even worked in a pizza shop for a few years during college.
For months after my celiac diagnosis, I avoided pizza. I’ve heard for years about gluten free substitutes ‘tasting like cardboard’ and just didn’t want to suffer the disappointment of never enjoying pizza again. Luckily, I have found a couple of varieties of frozen pizza that I think taste pretty good.
Just recently, I decided to try my hand at ‘homemade’ pizza again. I hesitate to say homemade because I used a premade crust, but I still picked each ingredient and assembled myself. So, perhaps a better description is ‘home-assembled’ pizza.
Ingredients
- Gluten Free Pizza Crust (I used Schar)
- Extra Virgin Olive Oil
- Pizza Sauce (I used Prego)
- Shredded Mozzarella Cheese
- Italian Seasoning
- Toppings of choice (I used mushrooms, black olives, and ham
Preparation
- Preheat your oven to 410 degrees.
- I place my pizza crust on a screen style pan and coat with a generous amount of extra virgin olive oil, perhaps 1-2 tablespoons.
- Spread about one cup of pizza sauce on the center of the pizza, allowing a half inch or so of room at the edge.
- Top with 1/2 cup of shredded mozzarella. I use Kraft because they put on their packaging that 1/4 cup contains 0g of lactose. This allows for up to half a pizza serving to be lactose free.
- Garnish with desired toppings. Mine had black olives and mushrooms on half, and ham on the whole pie.
- Sprinkle with Italian seasoning for a bit of extra flavor.
- Top with a pinch more mozzarella to seal the deal.
- Bake for 12-14 minutes on the middle rack. Gluten free crust tastes better and has a more desirable texture when it is on the more well-done end.
- Slice and enjoy!
I always eat my pizza with a salad or other vegetable side. This helps keep my meal bariatric and weight management friendly.
It was so nice to have a home cooked pizza again! I was pleasantly surprised when my son asked me if I was sure it was gluten and lactose free because it tasted so good. With so many processed ingredients, this is not one of my more budget friendly meals, so we enjoy it as a treat and not in our weekly rotation.
As always, thank you for visiting The Sleeved Celiac!
Check back soon for a post about why I can’t just order a gluten free pizza at a restaurant.