Football Pizzas Served Gluten-Free

Looking for more food to pair with New Planet Beer and serve at your football party? Here are two more game day pizza recipes that The Gluten Free Bistro shared with us.

 

Football Pizza for a glorious gluten-free Super Bowl

Ingredients:

  •  The Gluten Free Bistro Dough
  • Muir Glen Pizza Sauce
  • Pepperoni
  • Thick Shredded Mozzerella
  • String Cheese

Directions:
Before you start cooking, pick up a Gluten Free Bistro Frozen Dough Ball at your local Whole Foods Market in the Rocky Mountain Region; it’s delicious and whole grain. Next, be sure to watch The Gluten Free Bistro’s dough handling video. The Dough can be sticky so you will want to watch for quick tips.

Preheat oven to 400 degrees. Using olive oil, oil your hands and the baking sheet like in the video. Cut the dough ball in half, and shape each half into a football shape directly onto the baking sheet, with the longest part of the football being about 10 inches across. Bake the football crusts, without any toppings, for 6 minutes at 400 degrees. Remove from oven and add toppings, adding the pepperoni last.  Reserve the string cheese for later. Place back in oven on baking sheet or slide onto your pizza stone, then bake for 12-15 minutes.

For the laces: On a piece of parchment paper, use the string cheese to shape the laces of the football, then bake on parchment for 3 minutes.  Remove from oven and let cool before placing on the pizza.

Mexican Pizza

Ingredients:

  • 1 Pizza Crust from The Gluten Free Bistro (available at select Whole Foods, Lucky’s and Alfalfas’s Market) www.theglutenfreebistro.com
  • 1/2  of yellow onion
  • 5 mini peppers
  • 1 can green chilis
  • 1/2 can refried pinto beans
  • 1/4 can enchilada sauce
  • Shredded mozzarella and monterey jack cheese

Directions:
Chop yellow onion and a handful of mini peppers. Saute onion and peppers in olive oil until onion becomes translucent. Top frozen crust with red enchilada sauce (beware that most enchilada sauces contain wheat. Frontera is a good gluten-free sauce). Add organic vegetarian refried pinto beans over the enchilada sauce. Spread shredded cheddar and monterey jack cheese mix over the sauce and beans, then add 1 can of green diced chilis and saute mix of onions and peppers over the cheese. Sprinkle with oregano and pepper, then place on a warm grill set at low to medium heat for 7-9 minutes. When it’s done, the bottom should be crisp with grill marks. Remove from grill, slice and enjoy with a BIG BOMBER of New Planet’s 3R Raspberry Ale and hope your team wins!

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