Gluten Free Pizza – Three Ways

Spiel

It’s Super Bowl weekend, and we all know what that means. A day of screaming at the TV, drinking too much beer before noon, and total binging on chips and salsa, cheesy nachos, and 1000’s of calories of greasy pizza. All followed by a HUUUGE food coma topped with a dollop of regret.

Let’s face it, if you’re reading Meal and a Spiel, you likely aren’t a huge football fan (though you may be and more power to you!). I’m all for the energy of a big game day, and there’s nothing better than getting together with a group of your friends to watch big men in tight pants perform athletic feats. (And of course be wowed by all of the mega-advertisements. Have you seen this one for Budweiser yet? It makes a statement)

If you’re reading Meal and a Spiel, likely:

1) You love to eat. 2) You love to eat indulgent food. 3) You value feeling and looking great. 4) You wish there was something less junky at Super Bowl parties because you know you’re going to eat whatever crap is there anyways because, hell, it’s a party day, and so fu@k it. 5) You like to party! Damn straight.

So I created the easiest, quickest, most delicious gluten-free pizza — actually THREE gluten-free pizzas — that you can make for the party, whether it’s in your house or someone else’s. And I’m giving you the recipes so that you can relax and eat all the pizza you want without regretting it later.

The dudes will be shocked when you tell them they’re gluten-free. In fact, don’t tell them before they try it! Don’t tell anyone.

P.S. Do not skimp on the olive oil. This is the trick for the perfect crispy-chewy balance of the crust.

P.S.S. We made three pizzas the other night in my Skinny Super Bowl Cooking Class and we ate them ALL with only 6 women, AND we had tons of other food too (Brownie Bites, California Quinoa and more.) Point is: MAKE A LOT OF PIZZA.

TAGS: gluten-free, pizza, recipe, super bowl

MORE RECIPIES OF THIS TYPE: cali-style, dude food, food blog, gluten-free, italian, mains, recipes, Vegetarian

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Meal


Directions:

  1. Preheat oven to 425 F
  2. Line a baking sheet with parchment paper or aluminum foil – Use to line the lower rack of your oven so the oil that drips off the pizza doesn’t dirty your oven.
  3. While still frozen, brush each pizza crust with 2 tablespoons of extra virgin olive oil.

 

For the Smoked Salmon, Arugula and Parmigiano:

  1. Dot the oiled pizza with cherry tomato rounds and sprinkle the pizza generously with salt.
  2. Bake for 12-13 minutes until golden on outer crusts.
  3. Layer with a handful of arugula, then slices of the smoked salmon, and finally with shaved Parmigiano. Finish with freshly ground pepper. Cut and serve.

 

For the Tomato, Burrata and Basil

  1. Dot the oiled pizza with cherry tomato rounds and sprinkle the pizza generously with salt. About a teaspoon.
  2. Bake for 12-13 minutes until golden on outer crusts.
  3. Dot with spoonfuls of creamy burrata. And sprinkle with slices of basil. Finish with ground pepper, if desired, and an extra sprinkle of salt on the burrata itself. Cut and serve.

 

For the Garlic, Endive and Arugula Pesto Pizza

  1. Dot the oiled pizza with chopped garlic and sprinkle the pizza generously with salt. About a teaspoon. Top with endive.
  2. Bake for 12-13 minutes until golden on outer crusts.
  3. In the meantime, make the pesto by adding 1 cup arugula, ⅓ cup pine nuts, ¼ cup olive oil and a scant teaspoon of kosher salt in your food processor and run until it becomes a textured paste.
  4. Once pizza is done, dot with pesto. Cut and serve.