So we are always looking for tasty recipes that work great for everyday but also for special gatherings—like birthday parties. What is more classic at a birthday party than pizza? Today we have 3 recipes to create 2 different semi-homemade pizzas your family and guests will love!
The Crust (Makes 2 12-inch pizzas)
- 1 pkg (16 oz) Bob’s Red Mill Gluten Free Pizza Crust Mix (3 1/4 cups)
- 1-1/2 cups warm water
- 2 Eggs*
- 2 Tbsp Olive Oil
- 1 Yeast Packet (enclosed)
- 1-2 Tbsp dried herbs of your choice, such as basil, rosemary, garlic, (optional)
*For vegan version replace the eggs with 2 Tb Flaxseed Meal + 6 Tb Water; let stand one minute. Add to recipe as you would the eggs.
- Preheat the oven to 425°F.
- In a large bowl, combine the water and yeast. Let the mixture stand a 5-10 minutes.
- Add the eggs (or egg replacement) and oil to the mixture and blend briefly.
- Add GF Pizza Crust Mix and blend with a hand blender for about a minute on medium speed, until combined.
- Split the dough in half, leave it in the bowl, and cover it with plastic wrap. Leave in a warm place to rise for at 20 minutes.
- Place the dough on greased pizza pans. Using wet hands, spread out dough to cover the full pizza pan. Bake without topping for 7-9 minutes.
- Remove the half-baked crusts from oven, cover with sauce and toppings (see our suggestions below). Bake for 15-18 minutes.
Balsamic Caramelized Onion, Gorgonzola, & Parsley Pizza
- 1/8 cup olive oil
- 1/8 cup balsamic vinegar
- 2 large vidalia onions thinly sliced
- 2 tsp sugar or stevia in the raw
- 1/2 lb crumbled gorgonzola cheese
- Half-baked pizza crust (see above)
- 1/4 cup chopped parsley or basil (whichever you prefer)
- In a large sauté pan, warm olive oil over medium heat. Sauté onions in oil until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar (or stevia) and balsamic vinegar, and continue cooking for 1 or 2 more minutes.
- The oven should be preheated to 425°F already and the pizza crusts should have been baked for 7-9 minutes.
- Spread onions evenly over the half-baked crusts, top with crumbled Gorgonzola and chopped parsley or basil.
- Continue baking for additional 15-18 minutes.
Roasted Veggie Pizza With Red Sauce
- 8 to 10 medium fresh mushrooms, sliced
- 1 small onion, sliced
- 1/2 cup sliced green pepper
- 1/2 cup sliced sweet red pepper
- 1/2 cup diced zucchini or yellow squash
- 2 tsp olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon each dried oregano, thyme and dried rosemary
- Pinch of salt & pepper
- Preheat the oven to 450°F.
- Line a large baking sheet with foil. Arrange chopped veggies on pan.
- Drizzle with olive oil, spices, garlic, salt & pepper.
- Roast veggies for 20 minutes. Then remove from oven and set aside.
Sauce & Cheese Ingredients:
- 1 28-oz can diced tomatoes
- 1 14-oz can tomato sauce
- 1 small (6-oz) can tomato paste
- 3 tbsp. sugar or stevia in the raw
- 1-2 tbsp. apple cider vinegar
- 1/3 cup finely chopped onions
- 2 garlic cloves minced
- 1/4 tsp each dried oregano, basil, and parsley
- 1/2 cup chopped sun dried tomatoes (optional)
- Salt & pepper to taste
- 1 cup shredded mozzarella
- 1/4 cup parmesan grated
- Saute garlic and onions over medium heat for 8-10 minutes until onions are soft.
- Add diced tomatos, tomato sauce, tomato paste, sugar, vinegar, spices, sun dried tomatoes and stir. If the mixture is too thin or not sweet enough add more tomato paste or sugar.
- Let simmer for 10-15 minutes then add salt & pepper to taste.
- Oven should be preheated to 425°F and pizza crusts should be half baked.
- Spread sauce generously over pizza crust (save the extra for dipping crust in).
- Top with cheese, then sprinkle roasted veggies on top.
- Bake an additional 15-18 minutes.
If you are in a rush you can always use pre-made pizza dough, and if you are vegan you can substitute the cheese with vegan alternatives. What is your favorite pizza recipe?