Thursday, March 26, 2015

3 Pizza Toppings for Schar Gluten-Free Pizza Crusts

Several days ago, Schar sent a group of gluten-free food bloggers, including myself, three complimentary boxes of Schar gluten-free pizza crusts with instructions to make some awesome gluten-free pizzas and share them with our blog readers! I made three different pizzas:


To start, you've gotta have your classic pepperoni pizza. I made this one by request from my husband. I used Prego pizza sauce (the jar says "gluten-free"), Hormel pepperoni slices (the package says "gluten-free"), and shredded mozzarella cheese. Super simple. It's truly a classic.


If you like white pizzas (no red sauce), then you might like this one. It's one of my favorite new pizzas! Alfredo sauce as the base (make sure your brand is gluten-free), spinach, shredded mozzarella, and crumbled goat cheese. Man, I love goat cheese.


Another one of my favorite pizzas is a black bean pizza. The topping mixture is just one can of black beans (rinsed and drained), one cup of frozen corn (thawed), 1 tsp. cumin, 1 tsp. chili powder, one chopped avocado, 1/2 cup chopped scallions, 1/2 tsp. salt, three dashes of pepper, and 1 cup of shredded cheddar cheese. You can also add diced tomatoes, if you want, but I don't like tomatoes.

For all of these pizzas, just pile your toppings onto the Schar pizza crust and bake according to the instructions on the Schar box. Each box of Schar pizza crusts includes TWO personal-size crusts, and all of the above pizza toppings make enough for two of those pizzas.

What I like about the Schar gluten-free pizza crusts is that they have a nice thin crust consistency and they stay that way even after you top them and bake them. The same cannot be said of other gluten-free pizza crusts, which get a little soggy and chewy after baking.

If you're not a fan of making your own pizza (even if the crust is pre-made), then check out Schar's gluten-free frozen pizzas! There's veggie pizza and cheese pizza to be found in your grocery store's freezer aisle.

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