For years, I’ve baked pizza once a week for my family, using a handmade whole wheat crust and healthy toppings like turkey pepperoni to fill up our growing family with a healthier version of one of America’s favorite foods. And when I discovered I had Celiac, homemade pizza was one of the most difficult foods to avoid. I mean, have you walked into a house with a pizza baking in the oven and said, “No, thanks. None of that for me.” Definitely not an easy thing to do.
I’ve recently started making myself a gluten-free pizza to eat when my family is enjoying one of my homemade creations. And while I’ve made my own crusts, I find I’m less likely to indulge in gluten-packed pizza if I make mine the quick way. It takes about 5 minutes to put this pizza together and is a palatable option that keeps me from fudging on foods that will tear me up for a week. Here’s what I use:
1 Udi’s Gluten-free Pizza Crust
4 Tbsp. pizza sauce (check the ingredients; some of the most popular like Ragu have natural flavor)
1/3 cup pizza cheese blend
2 slices Boar’s Head Pepper Turkey, cut into small squares (or your choice of gluten-free lunchmeat)
Bake in 425F oven for 15 minutes or until crust is browned and cheese is melted and bubbling. Remove, slice and enjoy.