Gluten free pizza crusts range significantly in taste and worthiness of consumption. In the past I have enjoyed Bob’s Red Mill Gluten Free Pizza Crust, which requires some assembly. For busy weeknights I use Udi’s GF pizza crust, which are ready made, stored frozen, and easy to work with. They are fairly thin, so if you like a thicker crust, go with Bob’s Red Mill. Enjoy!
1 Udi’s Gluten Free Pizza Crust
2 tbs. pesto
5 strips sliced mozzorella cheese
1/2 cup canned artichocke hearts
1/2 cup chopped mushrooms
tsp. drizzled balsamic vinaigrrette
Preheat oven to 350 degrees. Place pizza crust onto a pizza stone or cookie sheet. Spread pesto over entirety of pizza crust. Layer on cheese, then artichoke hearts, then mushrooms. Bake for approximately 10 minutes or until cheese is melted and veggetables cooked. Remove from oven and drizzle balsamic vinaigrette over pizza. Slice and enjoy!
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