If you were to ask what I miss the most about my previous gluten and dairy filled lifestyle it would have to be the ease of throwing a pizza in the oven or calling for delivery. Who doesn’t like pizza and if you are a busy working mom like me you look forward to pizza night.
I am in the process of developing a GF pizza crust recipe but for the nights I don’t have time to make the dough myself I have found that UDI’s makes a great little pizza crust that you can top and bake in less time than it would take for delivery. Todd & I agree that these crusts taste like a cross between a flat bread and a pizza dough but they are really yummy and you can find them online or in the frozen pizza section of your local Whole Foods.
You can pretty much make any style pizza you want. Load these little crusts up with tomato sauce and pepperoni or black olives and tomatoes. Every way we have tried them they are good and if you are only GF and can have real cheese by all means load them up with fresh mozzarella and think of me! We have been on a Mexican kick this week so we dreamed up these Fiery Pesto Pizza’s with leftovers from the fridge.
Fiery Pesto Pizza:
1 package UDI’s pizza crusts (2 in each package)
1 cup Smokey Black Beans
1 small red onion
Fresh cilantro leaves
Preheat oven to 375 while you prep other ingredients.
Slice tomatillos, red onion and jalapeno very thin. I like to use a mandolin so that the slivers are uniform but feel free to use your knife. Spread 2-3 tablespoons of Cilantro + Roasted Sunflower Seed Pesto on each of the pizza crusts. Layer the fresh ingredients and the beans as heavy or as thin on the crusts as you like and bake for 5-7 minutes directly on your oven rack. Keep an eye on the crusts so that the edges do not get too crisp.
Once baked drizzle your pizza with the Roasted Poblano + Cilantro Cashew Cream and sprinkle with fresh cilantro leaves. The UDI’s package says serves 4 but, I serve 1 pizza per adult and I can feed my kids each a half of one.