As I have stated in prior posts, my wife and I purchase very little pre-made foods. Two of the exceptions to that rule are; Daiya cheese, and Trader Joe’s gluten-free pizza crusts. The crusts come in three different styles, including the one pictured below.
Though we can make our own gluten-free crusts, it’s just easier some days to use a product that fits within our very strict dietary lifestyle. Plus, these are perfect size for the two of us, and they are so good we usually don’t have leftovers.
Here’s how to make this recipe:
- 1 Trader Joe’s Broccoli and Kale Pizza Crust
- 1/4 cup pizza sauce
- 3/4 cup Daiya Mozzarella Style Shreds, divided
- 1/2 purple onion, sliced
- 1 portabella mushroom cap, sliced
- 1 red bell pepper, sliced
- 3 small zucchini, sliced
- 1/2 cup black olives, cut in 1/4ths
- 1/4 cup sundried tomatoes, sliced thin
- 6-8 cherry tomatoes, sliced
- handful of fresh parsley, chopped
Pre-bake the Trader Joe’s pizza crust per package directions. While that is baking, prep all of your topping ingredients. When the crust is ready, start building your pizza.
First, spread the pizza sauce on top of the crust, then add 1/2 cup of the Daiya cheese. From there, add the sliced onion, mushroom, bell pepper and zucchini. Add the olives and sun-dried tomatoes on top, then add another layer of the vegetables again. Top it off with the rest of the Daiya cheese.
Bake the pizza at 450 degrees until heated throughout and the zucchini is tender. Remove the pizza from the oven and add the cherry tomato slices and the chopped parsley
Let the pizza rest for a minute or two, then slice and serve!