Bake the pizza crust and while it is cooling make the sauce and chop the vegetables. (You could also use a gluten free tortilla. Treat it the same, bake it a few minutes to crisp it up)
If you are a whiz at the cauliflower pizza this would be the perfect time to use it and then, this recipe would be grain free. Depending on the mayo you use in your white sauce this could also quite easily be soy free.
Artichoke White Sauce:
In a blender combine one can of drained artichokes, 4 tablespoons of mayonnaise, and a tablespoon of the Ranch Dressing seasoning mix on page 143. (Gluten & Dairy Free Living Recipes https://amzn.to/2GgBGqa
Ranch Dressing Seasoning Mix:
Once the pizza crust has cooled spread the prepared sauce evenly onto the crust.
Add your favorite salad toppings. I generally start by spreading chopped lettuce. Then add optional toppings such as:
Olives, broccoli, carrots, onion, frozen green peas, cauliflower, spinach, bacon, sugar snap peas, radishes, cucumber, etc…. and then add the dressing to the top when you are ready to serve. I find it helps, before adding the dressing, to sort of gently push the vegetables down into the sauce.
For best results do not add the dressing until you are ready to serve.
When it is time to serve simply add the dressing and slice with your pizza cutter.
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