It’s (Gluten Free) Pizza Time!

Last week I made the Greatest Pizza Ever with cutting edge vegan culinary technology. That would be, Daiya and this incredible product called Cinque e Cinque from Lucino Italia. It is technically a “chickpea frittata” and can be used in virtually anyway you can think of (vegan omlette? yes!). It has a yummy bread-like exterior and a soft chewy interior. It is a little floppy and probably not an ideal pizza crust for someone who likes to eat their pizza the traditional way. But since I am a classy broad, and enjoy eating my pizza with a fork, it all works out!

What you need:

• 1 package of prepared Cinque e Cinque (I used chili)
• 1.5 cups of Daiya mozzarella
• Olive oil
• 1/2 jar of red pizza sauce or marinara
• 1/2 cup diced green peppers
• 1/2 cup chopped mushrooms
• 1/2 of a large red onion, chopped
• handful of chopped olives
• love!

What you do:

• Preheat oven to 500 degrees
• Prepare the Cinque e Cinque according to package directions. Oil a heated pizza pan and pour the mixture in (it will be very watery, don’t worry). Use half of the mix if you want thin crust and all of it if you want thick. Place in oven for 12 minutes.
• Slather on red sauce and then top with cheese and veggies. Field roast sausage is a really nice touch here, but it is not gluten free! (More than anything, I wish it was!)
• Place back in oven for 5-8 minutes until the cheese melts and veggies start to get soft.
• Remove from oven and let cool for 10 minutes.
• Enjoy! Nom nom nom!