What makes a good pizza? Well, there's the crust, which should be crunchy on the bottom, chewy on the top, and if it can fold in half that's an A+. Then there's the cheesy, which should be ooey, gooey, and stringy. And of coure the toppings.
Now, what makes a GREAT pizza? Only the toppings can take a pizza from LIKE IT to LOVE IT.
My strategy for gluten free pizza toppings is easy: fresh toppings, and lots of them. I like adding lots of toppings to the pizza to help cover up the non-wheat flavor of the crust. No matter how good a gluten free crust is (and believe me, there are some really good ones), you'll usually have at least a hint of an aftertaste to let you know it's not the real deal. So the more toppings the merrier.
Here are my favorite ways to top a delicious gluten free pizza crust.
1. Supreme
- sliced peppers
- sliced mushrooms
- diced tomato
- chopped garlic
- pepperoni (I use Boar's Head from the deli counter)
2. Farmer's Market
- sauteed kale
- thinly sliced fennel
- chopped garlic
3. Chicago Style
- sliced mushrooms
- diced tomato
- sauteed sweet Italian sausage (I use Premio)
4. Uptown
- sauteed spinach
- chopped garlic
- caramelized red onion
5. Downtown
- roasted broccoli
- roasted ramps
- chopped tomato
- roasted garlic
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