There is no reason why you shouldn’t be able to enjoy pizza from time to time! It’s seriously one of my fav indulgences, however, I prefer to make it myself because then I know the ingredients are high quality, mostly organic and free of preservatives and junky additives! That way I am still indulging in my fav food but not totally ruining my body with toxic stuff and bloat-causing gluten!
This pizza is made with gluten free flour (Bob’s red mill) and organic pizza sauce! Topped with fresh basil and crispy bacon…the flavors are outstanding y’all! Please try this recipe and tell me what you think. And P.S…I did a heavy leg day today so that these upcoming (gluten free) carbohydrates go to good use! I will also have a side arugula and kale/cabbage salad that I will share with you guys.
INGREDIENTS – makes 2 pizzas (16 slices, serves 5-6)
- 1 package Bob’s Red Mill gluten free pizza flour
- 1 can/jar organic pizza sauce (preferably no sugar added, see photos below of brands I picked-just 1 will do)
- 1 cup sliced mushrooms
- 1/2 red onion, diced
- 3 Roma tomatoes – sliced
- 1 package hormone free pizza ready shredded cheese
- 2 eggs (for the flour) + olive oil
- 1 package uncured pepperoni or turkey pepperoni (see photo below)
- 3-4 slices chopped uncured bacon
- 1 handful fresh basil (topping)
Prep the dough according to the package instructions on Bob’s Red Mill gluten free flour. Pre-heat oven to 425 degrees. Once your two pizza crusts are ready, begin to layer the pizza. First put a layer of pizza sauce (as much or little as you want) then evenly spread the cheese on each pizza. Now add the mushrooms, tomatoes, red onion, pepperoni (pictures below of my chosen brands).
Prep your bacon by cooking it in a skillet BEFORE adding to the pizza. So do that now.
Bake for 15-18 minutes. When finished, top with freshly chopped basil!
Enjoy with a side arugula salad with olive oil, lemon juice, balsamic vinegar, pepper.