Gluten Free Lasagna Pizza
Apparently I have lasagna on the brain lately! Between the spaghetti squash casserole and this pizza, I’ve been dancing around lasagna all week. There’s just something so delicious about the flavors of lasagna that the noodles are totally optional. This pizza actually came into focus because Udi’s sent me a big box of gluten free goodies, one of which was their pizza crust. Don’t you worry your pretty little faces, there will be an Udi’s giveaway coming up once I’ve had a chance to sample everything. They sent so much stuff that I’m not even half way through everything yet, but I’m definitely enjoying every minute of this hard work! Plus, you can pop on over to Wednesday’s post to get your giveaway fix. I can’t spoil you guys too much, right?
So. This pizza. Imagine making a lasagna with just one really big layer. Way easier, but just as tasty. Bonus points: using the premade crust meant the pizza only needed to bake for about 10 minutes. Take THAT lasagna. If you wanted to fancy this up a little, you could definitely use homemade crust or homemade pasta sauce, but for a quick and tasty meal, this was perfect. If you don’t like ricotta, which is probably pretty common considering my dad and Josh both hate it, then use a fat free cottage cheese and extra, extra parm. I threw mushrooms and green peppers on top, but go with whatever lasagna fixin’s suit you at the time, like oven roasted zucchini or veggie (or I *guess* regular) crumbled sausage. But make sure you’re using fresh mozzarella and are grating your own parm. Non-negotiable if you want to stay friends.
If you aren’t gluten free, you’ve probably already written this crust off but don’t do that! I’ll almost always prefer homemade anything, and pizza crust is no exception. But if you’re in the market for a pre-made, thin crust I actually think this is one of the better ones, if not the best, that I’ve tried. Gluten or no gluten, Udi’s knows what they’re doing here. It doesn’t get super crispy like if you were using a tortilla, nor is it soggy. It’s walking the thin line in the middle right where I want my pizza to be. If anyone knows the Jet’s pizza chain, it kind of reminds me of their thin crust (and they’re my go-to pizza place).
- ¼ c low fat or fat free ricotta cheese
- 1 clove garlic, minced
- 1 tbsp. parmesan, grated
- black pepper, to taste
- ¼ c pasta sauce
- 2 handfuls basil leaves, chopped
- green pepper, mushrooms, or other lasagna toppings
- 4 oz fresh mozzarella, sliced
- 1 Udi’s gluten free pizza crust (or other 8 – 10 inch crust homemade or store bought)
- Preheat oven according to crust package instructions or recipe.
- Combine ricotta, garlic, parm, and black pepper until well combined. Spread in a thin layer over the pizza crust.
- Top the ricotta with the pasta sauce, sliced mozzarella, basil, and toppings.
- Bake pizza according to crust instructions (Udi’s bakes for ~7 – 10 minutes)
- Turn the broiler on high, watching closely until the cheese gets extra melty, if desired.
Udi’s sent me a package of their gluten free crusts for the purpose of review and/or recipe development. All opinions expressed are my own and I was not under any obligation to provide a positive review. I was not compensated outside of the free product.