{"id":3441,"date":"2011-07-13T06:00:00","date_gmt":"2011-07-13T10:00:00","guid":{"rendered":"http:\/\/www.glutenfreeislife.com\/?p=3441"},"modified":"2011-07-13T06:00:00","modified_gmt":"2011-07-13T10:00:00","slug":"pizza-nightreinvented","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=3441","title":{"rendered":"Pizza Night–Reinvented"},"content":{"rendered":"

It is no secret that Friday night is generally pizza night in our house.  We don\u2019t typically order out, but sometimes we do.  When we make pizza at home, it is usually a MYOP (make your own pizza).  Either I\u2019ll use individual frozen pizza crusts from Udi\u2019s<\/a> Gluten-free or Rudi\u2019s Gluten-free<\/a> or I will use a mix & shape the dough into individual pizzas.  One of my favorite mixes to use is Bob\u2019s Red Mill<\/a>, which is also used at one of my favorite local restaurants, Marcella\u2019s<\/a>.  <\/p>\n

We do pizza on Fridays because the kids are often heading in different directions and eating at different times.  Also, I usually have a long run planned for Saturday with MIT<\/a>, so carb loading is the way to go!  <\/p>\n

This past Friday I had some random ingredients that I needed to put to use, so those became the toppings for my pizza.  While they may not all sound like they go well together, my pizza ROCKED!  <\/p>\n

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Don\u2019t mind the bite taken out of the piece on the left, I was so excited & hungry, that I forgot to take pictures first!  <\/p>\n

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Here are the ingredients:<\/p>\n