Hey Guys! I know it's been a while and I've finally caught the blogging bug again. Going through a financial rough patch right now, so bear with me, as most of my posts will be homemade meals. Hope you will enjoy it! I'm new to writing recipe directions; so if you have any additions or questions, please comment below.
I've recently come to suspect that I may have a gluten intolerance :( so until I can get tested from an allergist, I am trying to stay away from gluten. Oh well, as long as I'm not allergic to bacon, I will live.
SERVINGS: 2 normal people, or 4 LA girls
EVOO (cold pressed seems to taste better)
1 Pack Udi's Gluten Free Pizza Crust (contains 2 crusts and can be found in freezer section)
1 Can Pizza Sauce (I used Muir Glen Organic Pizza Sauce)
1 Package Mozzarella Almond Cheese Shredded (I've only seen it at Whole Foods and Sprouts)
1 Pealed and Thinly Sliced Zucchini (so it looks like a pepperoni slice)
1 Diced and deseeded Tomato
2 Giant Hand Fulls of Baby Spinach
1 TB Dried Oregano
Sea Salt or Kosher Salt
Crushed Black Pepper
1. Toast the pizza crust on one side in a pan on med-high heat for a few minutes, then set aside.
2. Heat EVOO in a pan on med-high heat. Add all the veggies and season with Salt and black pepper. Cook until the spinach is wilted.
3. Toast the other side of the pizza crust in a pan on med-high heat. While it's in the pan, add the pizza sauce, add some cheese, the veggies, and more cheese. Heat until melted. To speed the process up, cover the pan.
-Always season everything!
-Use more salt than you think you need.
-Taste everything each step of the way.
-If you can afford it, organic is always best.
-Get an electric salt and pepper grinder. It's like going from a PC to a MAC