Gluten Free Pizza
Because my first and only attempt at making gluten free pizza was a total flop, I was hesitant to try it again. Then this post on the Gluten-Free, Dairy-Free, Sugar-Free blog that I love came in on my feeds and I was so excited because I thought it involved a recipe. But no, it was a restaurant that offered gluten free pizza.
And the pizza craving came back.
I’d walked by this gluten free bakeshop called Celigourmet (link is to a site in Spanish) on the way back from my gym on several occasions, but it all looked like sweet stuff: cakes, muffins, and cookies. This is the kind of thing I make at home because we are not only gluten free, but sugar free and (cow) dairy free as well.
But the craving was strong, so I stopped in and asked. And they so happened to have frozen pizzas for sale. I picked one up that was just sauce and mozzarella (yes, yes, cow cheese, but we made the exception) and brought it home. It came in a recyclable disposable aluminum pie tin (the kind of thing that can be recycled in many countries, but not here).
So as you can see, it’s kind of simple. And boring looking. I added some fresh veggies (yellow bell pepper, sun dried tomatoes, fresh cherry tomatoes, green onions, fresh mushrooms, oregano…wait, was I clear about the freshness of ingredients here?) and it ended up like this (much prettier, don’t you think?):
Then I grated just a bit of goat cheese on top:
And then it went in the oven. It came out looking and smelling absolutely delicious. And it was amazing. Soooooooooo tasty. We ate it with a great mixed salad (you know the kind) filled with fresh veggies and goat cheese. Yum!
Oh, and when I bought the gluten free pizza, I asked what flour was used for the base. Guess what? Corn, rice, and tapioca, the three kinds of flour I use most. So now I have no excuses. I’ll just have to try my own base again.
Just out of curiosity, what is everyone’s favorite pizza topping?