Gluten-Free French Bread Pizzas are a quick, easy dinner, and are sure to satisfy your most intense gluten-free pizza cravings.
The gluten-free pizza struggle is real. I KNOW you feel me, especially if you are a thick, pillowy crust lover like yours truly.
Much like my quest for the perfect mojito, I have kissed a lot of
frogs pizzas in my journey to find one that actually lives up to the name PIZZA. While there are certainly good gluten-free pizzas out there, in the gluten-free world “crust” should really be called what it is: a cracker.
“Gluten-free CRACKER available for additional $3.99” ← Yes. Much more accurate.
When I was craving pizza the other day (what else is new) but was feeling particularly lazy (again: surprise! Ha.) and didn’t feel like trekking out to the only place in the city without a cracker crust OR whipping up a yeasted dough from scratch – ain’t nobody got time for that on a Wednesday night – I was racking my brain for ways to make a soft, pillowy pizza with almost zero effort.
What popped to mind? Mom’s old standby of French bread pizzas!
Growing up I was a complete sucker for french bread pizzas, which my mom probably loooooooved because (a) so economical, (b) insanely easy to make.
(By the way, the theme of my life seems to be the more bread the better – tragic, I know).
Now you’re probably thinking: “GENIUS idea Leah, except for ooooone little factor: Gluten-Free French bread.
WELL, lucky for me (and you) the gluten-free miracle workers at Canyon Bakehouse just rolled out a line of gluten-free hot dog buns, which, when opened and separated in half look preeeeetty darn close to a mini, halved baguette. AND, when the craving struck, I happened to have a fresh shipment on hand (when Canyon releases a new product that is perfect for grilling season, you don’t ask questions — you place an order. Stat.) so ALL of the stars aligned.
Do yourself a favor: order some of these. They freeze remarkably well and you NEVER know when a pizza craving will strike. Do like the girl scouts, and always be prepared.
The thing I might love MOST about gluten-free french bread pizzas is how customizable they are. If you have some picky eaters in your house, or some people with other food allergies/intolerances, french bread pizzas are heaven sent. It’s so easy to make them with personalized toppings, with no risk of unwanted ingredients sneaking onto the wrong half like you do with a large, shared pizza. #winning.
You can even set up a little topping bar, and let everyone dress their own pizza! Yes, an easier dinner just got even easier. AND no one will be the wiser that they are basically assembling their own dinner, meaning less work for you. (See? My mom game is already on point 😉 )
Some topping suggestions: cheese (duh), pepperoni, spicy Italian sausage, grilled chicken, bacon, tomato, fresh basil leaves, olives, sauteed mushrooms, red onion, green pepper, pineapple chunks, or whatever else tickles your fancy!
Me? I’m a sausage and/or chicken, tomato, basil, and sauteed mushroom gal myself. Oh, and don’t forget the healthy sprinkle of crushed red pepper. But really, you can’t go wrong any way you go.
Oh! Another thing these gluten-free french bread pizzas are great for? Party appetizers! Dress them up with lots of different toppings, slice them up into finger-sized bites, and serve.
No matter which way you serve them: for dinner, a snack, or at a party, be prepared for EVERYONE to hail you as a gluten-free pizza god(dess).
- 4 Canyon Bakehouse Hot Dog Buns, split in half
- 2 Tablespoons extra virgin olive oil
- 1½ cups pizza sauce
- 1½ cups shredded mozzarella cheese
- Desired toppings: pepperoni, green pepper, mushrooms, tomato, basil, onion, black olives, chicken, sausage, etc.
- Preheat oven to 400 degrees F. Line a large baking sheet with tin foil.
- Lay the hot dog bun halves out on the baking sheet, cut side facing up. Lightly brush with olive oil, and then bake for 10-12 minutes, or until lightly browned and slightly toasted. Remove from the oven.
- Top each hot dog bun half with 3 Tablespoons pizza sauce, followed by mozzarella cheese to taste, and any other desired pizza toppings. Return to the oven and bake for another 10-12 minutes, or until the cheese is melted and slightly bubbling.
This recipe was developed in partnership with Canyon Bakehouse. All opinions are 100% my own!
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