Homemade Pizza

We used to have pizza night.  Every sunday morning I would make dough, let it rise, make sauce, shred cheese and toss pies.  The kids would help make their own pizza and onto the stone on the grill for delicious thin crust pizza.  I had the dough perfected.  Then I had to go gluten free.  We have tried and tried to remake the perfect GF pizza dough.  I have had some that were terrible, some that fell apart and a few that are okay or good.  Some day I'll have a GF dough that tastes like regular pizza and has the right texture.

But we haven't stopped eating pizza.  We keep Udi's Pizza Crust in the freezer and I'll occasionally make up a new flour blend to make a dough but the toppings are easy and never ending.

Here is a simple tomato sauce that we make and keep in the refrigerator to whip up an easy pizza right in the toaster oven.

1.  One 28oz Can San Marzano crushed tomatoes
2.  1 tsp garlic powder
3.  1 tsp kosher salt
4.  1 1/2 tsp sugar
5.  1/2 tsp oregano
6.  1 Tbsp tomato paste

Add all of the ingredients to a blender and mix until it has a smooth consistency.  Keeps for about 2 weeks in the refrigerator.

I like more garlic and oregano than the kids so i'll add it to my pizza when I make it.  Use this as a starter and adjust to you liking.  Different tomato will need different amounts of salt.

We tend to top our cheese with fresh basil when it comes out of the oven.  Another classic is pepperoni.  We use Hormel and it is labeled gluten free and we have never had a problem.  They have a page on their website that lists their gluten free items - here (Hormel Gluten Free).   This is one of my dough attempts.  It had the right chew but the flavor was off.


Out of pepperoni?  Try prosciutto.


Another favorite of mine.  Top the crust with your favorite BBQ sauce, cover with grilled chicken, top with gouda (sometimes I'll mix cheddar and mozzarella), add sliced red onion and cook.  Top with fresh cilantro and more BBQ sauce when it comes out of the oven.


A great veggie pizza.  Coat the crust with olive oil and fresh minced garlic.  Spoon on some of the red sauce with dollops of fresh pesto.  Top with tomato slices and broccoli.  Cheese is optional

Hope you like the ideas.  Leftovers make great lunch ideas for work and school.

Enjoy,

The Un-Gluten Guy

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