Tomato and Pepper Pizza: Tomato and Pepper Improv

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.

 

Gluten Free Pizza
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 450 degrees.
  2. Spread sauce on crust.
  3. Lay cheese slices over sauce.
  4. Add red pepper and olives.
  5. Sprinkle with garlic powder and Parmesan.
  6. Bake for 12-15 minutes.

 


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