There is nothing our family likes more than pizza. Living gluten and dairy free has not slowed us down. It has however made me a lot more creative and we are eating amazing pizzas now, not just cheese and pepperoni.
So far I have made:
Of course there has been the typical pepperoni, ham and pineapple and BBQ chicken. But anytime I can clean out the refrigerator with great leftovers and put them on a pizza, I’m saving time and money.
Today I’m sharing my Mexican Pizza on Carrie’s Ginger Lemon Girl blog. She has started 30 Days Gluten Free Quick & Easy Meals.
I used a combination of great farmers market finds and what was in my refrigerator. I used both tomatoes and tomatillos, cheddar and mozzarella Daiya cheeses, jalapenos and mushrooms plus some key Mexican spices. I hope you will give it a try and let me know what you included and what you changed.
Another way to build a great pizza is to use leftovers from the grill like kebobs. They have that great flavor that are wonderful on a pizza. A pizza is also a great meal to make when you don’t have enough of a particular ingredient, especially a protein. You can really stretch out your budget.