Ah pizza, right from your oven...on a weeknight. Before I went gluten free almost seven years ago, I used to use Trader Joe's pizza dough all the time. I especially used to like the one that was infused with herbs. But since embracing the gluten free lifestyle to help me manage my health issues, I have had a hard time finding a good gluten free at home substitute. One day this fall, a Trader Joe's crew member at the register noticed all of the gluten free items in my cart and asked me if I was gluten free. I told her yes and she told me about the new frozen gluten free pizza crusts....bingo!
Right before Running Daddy left on a recent extended business trip, I picked up these pizza shells to make the Sweet Boy and I a quick weeknight dinner. I followed the instructions on the package, topped the crust with olive oil, Trader Joe's Traditional Marina sauce, mozzarella cheese and a little bit of Tastefully Simple Garlic Pepper. It was on the table quickly and with some cut up veggies we had a meal.
You can top this pizza with anything you like and it is easy to make this Good, Better, Best with organic toppings and cheese. A choice of the non-gluten free whole wheat pizza dough is a great start to Good, Better, Best pizza.
This was a hit for both the Sweet Boy and me. The pizza was crispy and browned perfectly. It was even Good re-heated the next day. I will be making this again, but will probably use both crusts that come in the package, making one cheese and one more exotic aka pepperoni for Running Daddy and myself. I would probably pair this with a great Malbec as that is Running Daddy's favorite pizza wine.
What's your favorite pizza topping?
Enjoy the Best food.
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