Pizza for breakfast sounds pretty good, huh? It does to us, too. We partnered with Udi's Gluten Free toto share gluten-free recipes during Celiac Awareness Month so that anyone can gather at your table, no matter their diet.
Making pizza at home has always been a little bit of a challenge to me, something that I'm typically hesitant to undertake after a long day or at any time in a small New York City kitchen. (This is a little at odds with the fact that I’m a huge pizza lover.) In general, this is because when I cook at home, I focus on limited prep, short cooking times, and going mostly gluten-free —plus, I always want vegetables to take a prominent role in what I’m eating. (I also like to keep my ingredient list limited and clean-up minimal, but don't we all?)
When I do make pizza, I keep it simple, and the one thing I often don’t have the patience for is one of the most important parts: Making the dough. This is especially true if I’m looking to prepare a gluten-free crust—so to cut down on searching for a gluten-free dough recipe, seeking out just the right alternative flours, or having to prep in advance, I’ll turn to a pre-made crust or prepared dough.
This may seem sacrilege if you are steadfast believer in all things made from scratch, but for me, it's a straightforward and time-saving shortcut, especially if you’re not eating gluten for dietary, or other, reasons. I like to think of it like grabbing a rotisserie chicken or fresh pasta: You can flex your creative muscle on various sauces and garnishes to gussy it up, resulting in a delicious and balanced meal on the table in a short amount of time.
Making a pesto from a seasonal green is my way to infuse not only vibrancy into a pizza, but nutrients into a meal. For this one, I chose to use ramps (wild leeks), but if you can’t find them or they are out of season, simply swap in arugula, kale, blanched broccoli, or classic basil. In place of layers of cheese, I opt for flavorful roasted or grilled vegetables and a light scattering of cheese on top. If tomatoes aren't available, feel free to sub in a few dollops of your favorite jarred tomato sauce, but you could also use roasted eggplant, zucchini, or sautéed mushrooms and kale instead.
Seasoning with spices and fresh herbs, like the za’atar blend I used here, is a great way to build flavor into your pizza as well—whether using it on the vegetables or just sprinkled directly atop the finished pie. By opting for these kinds of vegetable- and seasoning-driven toppings, you can easily come away with a speedy, seasonal, and wholesome pizza, no dough-rising times necessary.
| 1 | pre-made, gluten-free pie crust |
| 2 | cups cherry tomatoes, halved |
| 1 | tablespoon olive oil |
| 1 | tablespoon za'atar spice blend |
| Pinch salt |
| 1 | pre-made, gluten-free pie crust |
| 2 | cups cherry tomatoes, halved |
| 1 | tablespoon olive oil |
| 1 | tablespoon za'atar spice blend |
| Pinch salt |
| 4 | ounces ramps |
| 1/4 | cup shelled pistachios, toasted |
| 2 | tablespoons Pecorino cheese, grated |
| 3 | tablespoons olive oil |
| 1/2 | teaspoon chile flakes |
| 1 | tablespoon lemon juice |
| 1 | teaspoon lemon zest |
| Pinch salt | |
| 2 | tablespoons goat's milk cheddar, shredded (for topping) |
| 1 | egg (for topping) |
| 2 | scallions (for topping) |
| 4 | ounces ramps |
| 1/4 | cup shelled pistachios, toasted |
| 2 | tablespoons Pecorino cheese, grated |
| 3 | tablespoons olive oil |
| 1/2 | teaspoon chile flakes |
| 1 | tablespoon lemon juice |
| 1 | teaspoon lemon zest |
| Pinch salt | |
| 2 | tablespoons goat's milk cheddar, shredded (for topping) |
| 1 | egg (for topping) |
| 2 | scallions (for topping) |
Going gluten-free isn't always a choice, so we partnered with Udi's Gluten Free to share gluten-free recipes during Celiac Awareness Month that everyone at the table can get behind. To see all of their products, from pizza crust to breads and bagels, head here.
Written by: Miranda Hammer
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