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It is easy to prepare an artisan pizza for those of us who are following a gluten-free diet. Our sample is a take on a Philly Cheese Steak sandwich. The crust (made by Schär® and found in the natural food aisle at the supermarket) bakes up crisp, crunchy but more importantly – flavorful.
A year ago, the family had to make an overnight strict diet change for my elderly mother. In this particular instance, it was not about Celiac disease. Mom had to find any way possible to reduce carbs and control sugar levels due to a pre-diabetic diagnosis.
To date, the most difficult change has come in the form of finding tasty bread for breakfast and sandwiches as well as a tasty crust for Friday night pizzas. Allow me to re-phrase it to “bread or dough with an acceptable texture”. This is not an easy task but it is nice to know that good bread and flavorful pizza crust can be found on the supermarket shelves. Look for the name Schär®.
It is just as easy to prepare the “works” pizza seen below with a combination of store bought ingredients and a little bit of cooking. Today, Pillsbury® was good enough to have two choices of ready made pizza dough in the cold case: for a classic pizza and a thin crust style.
Both pizzas can be made gluten-free or regular. They take a few minutes more to prepare versus opening a box and removing the shrink wrap, but you will never reach for a frozen pizza again. Especially when you can doctor the toppings to please all those taste buds.
On a gluten free diet? No problem – These 2 variations of our homestyle artisan pizza can be adapted for those on the diet. Or not.
Kraft Italian® Five Cheese
Classico® Traditional Pizza Sauce 14 oz. jar
Rao’s Homemade® Pizza Sauce 13 oz. jar
Classico® White Pizza Sauce (spread a thin layer on the pizza crust – use just enough to make the steak and onion mixture stick to the gluten free crust. Use a gluten free sauce if you find some)
Hormel Pepperoni minis 5 oz. pack
Bob Evans Sage sausage 1 pound pack
Pillsbury® pizza dough (1 thin crust and one classic)
Schar® Gluten Free pizza crust (2 in a pack)
Shredded beef (I bought a 1 pound pack at the meat counter)
Bag of baby spinach (half for the supreme, half for the Philly Cheese Steak)
2 medium onions (chopped coarsely for “The Works” and sliced thinly for the Philly Cheese Steak pizza)
1 (8 oz.) pack of sliced mushrooms, chopped coarsely
1 medium green pepper, sliced thin
1 (4 oz.) can of sliced black olives
2 tablespoons of fresh parsley, chopped fine
The Works Pizza
Have the dough at room temperature and bake your pizza as directed on the package – 425 degrees. You can set the timer to 9 minutes but I just keep an eye out that the toppings do not burn.
You are baking the dough not the toppings. They are all pre-cooked. I also wait until near the end of the baking time to add the cheese. It has plenty of time to melt and turn a golden color without burning.
Start by cooking the sausage on low heat until cooked through. Remove from the pan and drain on a paper towel.
In the same pan, fry the onions and mushrooms. Add the spinach. Mix with the onions and mushrooms until well combined. Add chopped parsley.
Prepare the dough and spread with sauce of choice.. Top with sausage bits, the mushroom/onions/spinach mixture, the pepperoni slices and then with the olives. Add the cheese or wait until half cooked.
Philly Cheese Steak Pizza
Brown the onions until nearly caramelized. Remove from pan. On high heat, add the shredded beef . Brown evenly. Add onions back to the pan along with half a bag of baby spinach leaves. Stir until well combined and the spinach is completely wilted.
Spread a small amount of white sauce on the gluten-free pizza crust. Spread the meat mixture evenly over the sauce. Top with cheese of your choice. Follow instructions on the box to cook the pizza.
Pass the red pepper flakes – and more cheese!
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Wait till you see the pizza that started my kitchen adventures! This one should not be allowed on any diet but we’ll skip the formalities for this weekend’s special occasion. It is reserved for family gatherings.
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