As I started writing this in the new house, surrounded by boxes, I knew that one of those boxes contained my computer charger. I was at 19% life and typing like a mad woman. Another box, or maybe that same box, contained the cord to my camera. That camera, with the pics of this pizza was definitely in another box. I remember packing it. Yup. Moving and blogging is a delicate undertaking that I had seemed to have failed. Luckily, perseverance won out and I found my missing things.
I have searched high and low for a decent gluten free pizza recipe. Nothing. Nada. Either you end up with a saltine cracker type crust or something fit for Swamp Thing (slimy). I have given up on a homemade crust. I have found, instead, a pre-made, shelf stable crust (scary, I know) that actually tastes great. They are made by Schar. Winn Dixie was clearing them out, so I bought one box. I should have bought them all. I am hoping to find them somewhere else SOON! (On a side note, Domino’s now makes a very tasty gluten free pizza, too, but it isn’t guaranteed gluten free, which is stupid). So for this month’s Improv Challenge (Tomatoes and Peppers), I went for pizza. I used leftover spaghetti sauce that was filled with big chunks of Italian sausage as my tomatoes. I opened a jar of roasted red peppers for the peppers. I also couldn’t resist using a can of sliced black olives. I adore them on my pizza. I was out of mozzarella due to the move, but provolone made a great substitute. I shared with some of my non-gluten free family and they loved it.
- 1 Schar gluten free pizza crust
- 1 small can sliced black olives
- ½ cup spaghetti sauce with meat or pizza sauce
- 1 large slice roasted red pepper
- 6-8 slices provolone cheese
- 1 tsp garlic powder
- 1 Tbsp Parmesan cheese
- Preheat oven to 450 degrees.
- Spread sauce on crust.
- Lay cheese slices over sauce.
- Add red pepper and olives.
- Sprinkle with garlic powder and Parmesan.
- Bake for 12-15 minutes.