It has been a very long time since our last pizza. Years of sad, cardboard-y gluten-free pizza crusts turned our focus to other dinner entrées. However, a recent shopping trip to Trader Joe’s brought us back to our inner Italian, who gave us a kiss on each cheek. There are two pizza crusts in a single package; you’ll likely want to use them both and set up an impromptu decorate-your-own-pizza gathering where many hands can get involved in making a fantastic dinner. Gluten intolerants and celiacs – finally, a pizza without repercussions! This recipe is for 2 pizzas and about hungry 4 people.
Prep time: 15 minutes
Cook time: 11 minutes
1 bulb of garlic (yes, bulb, not clove)
1 package of gluten-free pizza crusts (we got ours from TJoe’s)
1/2 cup canned or jarred artichokes
1/2 cup organic cheese, shredded (we used cheddar and Parmesan)
1/4 cup olives, sliced
2-3 ounces of mushrooms, sliced
1/2 cup arugula
1/2 cup tomato sauce
1/8 cup diced jalapeño
Remove frozen pizza crusts from fridge and let thaw about 15 minutes while preparing the olives, mushrooms, and cheese. Roast garlic in oven at 400 degrees for about 20-30 minutes or until done. Pull pizza crusts out of package and spread tomato sauce over each. Then layer on arugula followed by mushrooms, cheese, olives, artichokes, jalapeño, and then the roasted garlic (removed from skin). You can either put pizza directly on rack or use a pizza stone. Buon appetito!
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