What a perfect time of the year to make a homemade pizza! All of my herbs and vegetables from the garden are ready for harvest and can be used on this pizza. This pizza makes for an easy supper and snack option!
The ingredients you will need are:
- Judy G. Gluten and Dairy-Free Pizza Crust
- Tomato paste
- Green onions
- Fresh spinach
- Red pepper
- Grimm’s Honey and Garlic Gluten, Soy and Lactose-Free Pepperoni
- Pineapple chunks
- Daiya Dairy-Free Mozzarella Style Shreds
- Spices and herbs from the garden of your choice (oregano, dill, thyme, salt)
When dealing with gluten-free dough, you’ll probably need some extra gluten-free flour on hand as the dough will get sticky. Depending on the dough recipe, you might want to throw the dough in the oven for a few minutes before everything else is added on top, to ensure the middle of the pizza dough cooks (as it might get soggy due to all the ingredients you add on top).
On the pizza crust spread as much tomato paste on it as you like. Then sprinkle chopped green onions, chopped spinach and chopped peppers on. Slice the pepperoni and lay them on. Add as much pineapple as you desire. Sprinkle the cheese over top the entire pizza. (I usually add less then I think I need, due to the thick consistency of the cheese). Then sprinkle on spices and herbs of your liking and bake at about 350ºF for 15 minutes. Enjoy!