Gluten-free Pizza with Cremini Mushrooms, Kale, and Onion

1 package Bob‘s Red Mill Gluten Free Pizza Crust, prepared as directed.

(I used about 3/4 of the dough in 1 12 inch pizza and have some dough left in the fridge to make a cute personal pan one. I cut up the pizza in 1/8 th inch slices and put lemon quart size freezer bags and David them and put them in the freezer leaving one out. I am just me myself and I family of one and so you got to be very creative with how you do stuff so you don’t throw away tons of really good food. I know I’m not the only person who’s on their own single or divorced widowed whatever your situation. I’m including these helpful pointers because I know a lot of people don’t cook because they say was just me well you can still cook and have it be just you cuz you’re just enough.

One small package of crimini mushrooms sliced

One half of a large onion sliced and chopped

Marinara Sauce of your choice to brush on the pizza crust, shredded part skim mozzarella-or you can leave the cheese off entirely

After the dough has risen for 20 minutes, bakwe it for about 7 minutes at 425 degrees. Remove from the oven and brush on the marinara sauce on the partially cooked crust,  add however much you like of your vegetable toppings with mozzarella.  I used not even a half cup on the whole pizza. 

If you really want a quick low sodium low-fat marinara sauce just take:

1 can of Muir Glen Organic Tomato Sauce and add a teaspoon of minced garlic and about two teaspoons of Mrs. Dash Italian seasoning to it. That’s what I did!


Check the pizza periodically,  buy I let mine bake for 15 minutes. I did not make two pizzas out of it, like the folks at Bob’s Red Mill suggested. I felt it was just going to be too thin and fragile to hold up to all the ingredients I was putting on it.

I bought a bunch of organic kale and put a big bag into the freezer in a large freezer bag and dated it.

 I took it out last night thought it for a little bit and large bowl, and would you believe you would have never known it was frozen!

 My tester to see if it worked worked!

 I’m at so happy that it worked. Some things don’t freeze well and sometimes the texture is really awful when you freeze it, but this one didn’t seem to be just like fresh you never would have known in a million years it was frozen.

Just add however much you wanted this, I’m not going to give cup measurements just add what you want of all these ingredients in the proportions you one and customize it to make it your own. 

The cremini mushrooms, onion, and  are an awesome trio. Other ingredients you could add are really well together and other ingredient you could add are pesto or minced garlic.

My preference though for pizza crust is Flieshmans Pizza Crust Yeast it’s awesome. It mixes up as fast as you make biscuits and you can work with it immediately you don’t have to wait 20 minutes or anything for it to rise. You can really really form it thinly too. , nobody seems to sell it here. Most places they carry tons of Mexican and Latin American products but very few Italian.

I’m not glucose intolerant and I won’t classify myself as a vegetarian, but I like to eat healthy and I try new products to see what they’re like.

The finished product comes out with a biscuit light crust and for people who are vegan or vegetarian or gluten-free -it’s awesome and Bob’s Red Mill make so many phenomenal products.

Enjoy!