Gluten-Free Pepperoni Pizza

Gluten- and Dairy-Free Lunch or Dinner Option

One mother's guide to cooking for a food-sensitive child.
Difficulty: Easy
Cook Time: min


  • 1 cup tomato puree
  • 1/2 tablespoon extra-virgin olive oil, plus more for brushing
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 2 (8 1/2-inch/21-cm) baked Perfect Pizza Crusts or store-bought baked pizza crusts
  • Crushed red pepper flakes, to taste
  • 14 slices pepperoni (about 4 ounces/125 g), for topping
  • Cooking Directions

    In a small bowl, stir together the tomato puree, olive oil, salt and water

    Position a rack in the bottom of the oven with a baking stone on the rack and preheat to 450 degrees.

    Working with one pizza crust at a time, brush with olive oil, sprinkle with red pepper flakes and spoon on about 1/4 cup of tomato mixture, leaving a 1/2-inch (1-cm) border of plain crust.

    Top with half of the pepperoni and bake until crust is golden and the pepperoni is crisp, 6-8 minutes.

    Repeat with the remaining pizza crust and toppings.

    Add all ingredients to blender and whip until smooth.

    Recipe Summary

    Main Ingredients: tomato puree, pepperoni, pizza crust, olive oil

    Course: Lunch, Dinner

    More Info: Wheat/Gluten Free, Lactose Free

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