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Do you ever look into your refrigerator and looks like a leftover buffet? Well, mine does pretty often and Philip will tell you I hate eating leftovers! But, I do LOVE pizza so we came up with the genius idea to create Gluten Free Trashcan Pizza. This is a great way to git rid of those pesky leftovers and it also a super way to slip in some veggies your kids might not normally eat. PS you can do this with regular pizza crust too:)
Bob’s Red Mill Gluten Free All Purpose Baking Flour, 44-ounce (Pack of 4) Tip: follow the directions on the bag but here’s a tip add a little extra olive oil and some garlic/herb seasoning too and I also find the crust it best when made to be very thin.
Muir Glen Organic Pasta Sauce-Italian Herb-25.5 oz If I have time to make myself here’s one of my favorite recipes here
1/4 lb Boars Head Mozzarella Cheese Sliced Thin
Leftovers( this pizza was topped with zucchini, onions, mushrooms, rib meat, garden tomatoes, fresh basil & shredded carrots)
1 tablespoon Italian parsley (garnish)
1 tablespoon Italian herbs
1 teaspoon of salt
1 tablespoon of olive oil
Tip: follow the directions on the pizza dough bag but here’s a tip add a little extra olive oil and some garlic/herb seasoning too and I also find the crust it best when made to be very thin.
sautee your vegetables to desired consistency add herbs and salt
if you’re adding a protein add it to the veggies once they are close to being done and heat for a few minutes( you do not want to dry it out)
Once the pizza is ready to top add as much sauce as you like; we are a thin sauce family (Philip likes it saucy so I always keep a little extra on the side, for him). Then place your vegetables & protein, add mozzarella cheese and finally sprinkle your Italian parsley on top. Bake for 18-20 minutes we like a crispy crust.
Once your pie is out of the oven drizzle the tablespoon of olive oil on top.
Check out some of favorite Pizza Making Essentials: