Pizza monster.

I can’t lie.  Pizza is my total weakness.  I am obsessed and in love with pizza……and there is nothing I can do about it.  Except try to make it a teeny bit healthier….and gluten-free…..since eating gluten rips out my insides (that is very dramatic…but it does make me sick).  You want to know what else makes me sick? How expensive gluten-free pizza can be.   Even the single-serving frozen pizzas can cost upwards of $7.00.  And no offense, if I am going to spend $7.00 on something….it is going to be a burrito bowl from Chipotle….#justsaying.  So instead of shelling out the big bucks, I decided I would try 9 million different pizza crust recipes blending anything from cauliflower to tapioca starch together to come up with the perfect dough.  While many of these recipes worked great …just as many were awful.  The whole trial and error started to get tiresome and pricey.  So I have found the perfect solution, for a perfect price.  The secret….. Bob's Red Mill® Gluten Free Whole Grain Pizza Crust Mix.  It tastes great and is extremely easy to make.  Here is the best part......you can get it super cheap at Big Lot's!  It sells for $3.80 and makes enough dough for 2-12 inch crusts.

According to Fooducate---(download ASAP if you haven’t already.....link is below), it scores an A- due to the fact it is 100% whole grain and only 200 calories per serving.  Other name brand gluten-free pizza crusts/doughs can contain upwards of 500 calories per serving.  

I only use veggies for the topping.  I don't even add cheese (except for a few sprinkles of parmesan) .  I also have made my own "sauce", which eliminates the processing and extra sugars that are sometimes found in traditional pizza sauce.  

If you buy the dough, follow the cooking instructions exactly.  When the crust is prepping initially, I make the "sauce" and prep my veggies.  You can totally use whatever veggies you like.  I first grill tomatoes, mushrooms, yellow, red, banana and orange peppers topped with a little Italian seasoning, olive oil and garlic.  It depends on how "cooked" you want them, so just keep an eye out for when they look done to you.  Meanwhile, I sauté spinach and kale and sit that to the side when cooked.  For the sauce, I only use olive oil, red pepper flakes and garlic.  I brushed the sauce onto the crust, added the veggies, sprinkled the rest of the sauce and some parmesan on top and put back into the oven per the instructions on the dough.  

Give it a whirl.  You won't be disappointed!  

XoXo, 
NaturallyNati

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Link to fooducate