Gluten Free Margherita Pizza
Got 20 minutes? Make this delicious and flavorful gluten free margherita pizza with just a few ingredients for a yummy weeknight dinner!
Anyone else kind of depressed that it’s mid-August. Other than the fact that it’s the most amazing time of the year in Minneapolis, the month of August reminds me of back-to-school, which still gives me the heeby jeebies I haven’t been in school for over 3 years and I still get butterflies during this time of year!
This month my blogging besties and I have partnered with one of my favorite gluten-free brands – UDI’S! I’m sure everyone has heard of Udi’s because they really make gluten-free eating easy peasy. My recipe today features their gluten-free pizza crust made with a brown-rice flour base (yay whole grains!). One thing that I like about Udi’s is that you can pretty much find them in any grocery store (check the freezer section!).
They have a huge array of products ranging from granola bars, to cookies, to breads, to chips! Celiacs/gluten-free eaters- your wish is Udi’s command
Ingredients for Gluten Free Margherita Pizza
- Udi’s Gluten-Free Pizza Crust
- pizza sauce
- mozzarella cheese
- tomato, sliced
- basil leaves, fresh
- EVOO
- garlic powder
- fresh pepper, to taste
Before we dive face first into this delicious pizza, let’s take a look at what everyone else made!
Buffalo Chicken Salad from The Healthy Maven
A simple, easy and healthy lunch recipe made with organic shredded chicken, celery and a zesty paleo buffalo sauce. Perfect in a sandwich or on a celery log, this salad is loved by kids and adults alike!
Grab and Go French Toast Cups from Lexi’s Clean Kitchen
The perfect breakfast on-the-go. Easy to make french toast cups that are gluten, grain, and dairy-free! Make ahead at the beginning of the week and have a delicious breakfast all week long. All you need is a pour of syrup and you are out the door!
Homemade Sunbutter Backpack Kisses from Eating Bird Food
Send your loved ones to school or work with a healthy treat that’s sure to make them smile. Made with homemade sunbutter, flaxseed, hemp seeds, raisins, chocolate chips and a splash of maple syrup these bites are packed with flavor and kid-approved.
Mexican Avocado Spread Sandwiches with Sprouts from Food Faith Fitness
These gluten free sandwiches are layered with a creamy Mexican avocado spread, spicy sprouts, fresh tomatoes and crunchy cucumber slices. They’re an easy, healthy meatless lunch optionfor work or school lunch boxes!
Paleo Chocolate Zucchini Bread from Running to the Kitchen
This paleo chocolate zucchini bread is actually flourless which makes it super moist. It’s healthy yet decadent way to enjoy the end of summer zucchini surplus and a great back to school snack.
Kids or no kids- this pizza is SO EASY TO MAKE and only takes 20 minutes! The fresh mozzarella cheese, though. AND that basil. Swoon. It’s the perfect time of year to use up all your basil.
Plus- you don’t have to deal with making dough because this pre-made crust is legit. Thin and crispy just the way I like it
Easy Gluten Free Margherita Pizza + Healthy Back to School Recipes
Ingredients
- 1 Udi’s Gluten-Free Pizza Crust
- ¼ cup pizza sauce
- 4 oz mozzarella cheese
- 1 large tomato, sliced
- 8–10 basil leaves, fresh
- 1 teaspoon EVOO
- ¼ teaspoon garlic powder
- fresh pepper, to taste
Instructions
- First, preheat oven to 375ºF.
- Next, prep tomato by thinly slicing and removing seeds. Use a paper towel to blot out as much moisture from the remainder of the tomato as you can. Thinly slice mozzarella cheese into thin slices.
- Drizzle about 1 teaspoon of EVOO onto your pizza crust and use your fingers to rub into crust. Then, pour on about ¼ cup of your favorite pizza sauce and use a spoon to spread it to the edge. Sprinkle on about ¼ teaspoon garlic powder and place sliced tomato and mozzarella cheese on top of sauce.
- Bake at 375 for 16-20 minutes.
- Remove and add fresh basil leaves. Slice into 6 pieces.
Before I let you go….YOU MUST ENTER THIS FABULOUS GIVEAWAY SPONSORED BY UDI’S!
This is a sponsored conversation written by me on behalf of Back to School Blogger Outreach. The opinions and text are all mine.
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