What could be better than a guilt free/stomach ache free pizza night? Probably not a whole lot.

I don’t think there is anything I could say that would be interesting enough to hold your attention, because I know you want to jump right to the recipe. So, let’s just get on with it, shall we?

Gluten Free Pizza

1 package Bob’s Red Mill Gluten Free Pizza Crust

2 eggs

1 1/2 c warm water

2 tbsp olive oil

2 tsp rosemary

1/2 sweet onion

3 cloves of garlic

6 large tomatoes

1 bunch basil

1 tsp dried oregano

1 tbsp tomato paste



olive oil

To make the pizza crust, follow the instructions on the back of the package.  Add the rosemary to the dough, for a little extra yum factor, and let it sit.

In the meantime you can start your sauce.  Heat olive oil in a large pan and add the onion, when the onion begins to brown add the garlic.  Then chop the tomatoes and add them, then add the tomato paste.  Put a lid on the sauce and let it simmer for about 10 minutes.  Chop up about 10 basil leaves and add them to the sauce with the oregano and salt and pepper to taste!

The package has instructions on how to best bake the crust, just follow the recipe and add whatever toppings to the pizza that your heart desires.

For the pizza pictured above, put herbed goat cheese, sun-dried tomatoes, sautéed mushrooms, artichoke hearts and roasted squash on top, but the sky is the limit for your pizza toppings!

The crust dough SAYS it makes 8 pizza servings, but honestly, I think it is more like 4 or 5.  I mean, it’s pizza night!! Not tiny square of pizza accompanied by lots of other things night!

Pssshh… Serves 4-5