I love a good pizza. It’s harder for me to indulge in a greasy take-out pizza since being gluten-free, but it’s better this way. The pizza mix by Bob’s Red Mill is the best I’ve tried so far. You just add yeast, eggs, water, and a touch of oil to the mix. All of the pre-made pizza crusts that I’ve tried have not been the best, but Bob, he knows what he’s doing!
I like to get creative with my pizza toppings. I like to not always use spaghetti sauce on my pizza either. I also like to use up ingredients and left overs that my refrigerator is holding.
Enter the pizza below:
Chicken, Tomato and Avocado Pizza
A sprinkle of parmesan garlic gold nuggets went directly on the crust, followed by a light sprinkle of mozzarella cheese. I then topped it with a bunch of halved grape tomatoes and some left over BBQ chicken, which I shredded. When the pizza was finished baking, I topped the whole thing off with fresh avocado and had some on the side as well. The avocado tasted delicious with the crust — which is always my favorite part!
Ricotta and Veggie Pizza
I adore ricotta cheese. for this pieces all the ingredients went on during baking — a layer of ricotta topped with zucchini and mushrooms. Delicious! When I pulled it out of the oven a small sprinkle of parmesan was used and then I cut and enjoyed!
Pesto, Mozzarella and Tomato Pizza
Camille’s basil pesto recipe and fresh mozzarella went directly on the pizza when baking and fresh tomatoes were placed on top after baking. I’ve since made this pizza again and only put the pesto on top while baking. I added the fresh mozza right out of the oven and it melted nicely. Either way tasted delicious!
Not too long ago we dined at a restaurant that offered a chickpea crust option. It was delicious and I hope to recreate it in the near future!
What are your favorite pizza toppings? Have you ever put avocado on your pizza?