I am finally getting to my recipe posts of what we ate over the holidays! I actually had to make this recipe again this weekend in order to get a picture of the final product- it was all eaten too quickly the last time!

I have tried a few different doughs/pizza crusts to make an allergy-free version, but none of them were very tasty. I would most often opt to just eat something else, and make regular for everyone else. But not anymore!

dough all rolled out on parchment
dough all rolled out on parchment

I often use Bob’s Red Mill pizza crust mix for making pizza. Then I found this tweak that makes it less sticky, and more roll-able. I divided the dough in half, and rolled out both sections in between piece of parchment paper. I brush the inside with a little garlic butter, and then begin layering rows of salami, ham and turkey, and provolone cheese (uncured, unsmoked meat.. we believe in paying more so that even our treats are healthier).

073Then I use the parchment on the bottom to help me roll up the dough. (this is a little touchy… it IS gluten-free dough after all!)

074I bake the rolled dough on a piece of parchment paper at 350 until the outside turns golden. Usually around 25-30 minutes, depending on your oven. (I often cut them in half after 25 minutes, to see if the inside is cooked through, or still slightly dough-y)

Slice into pieces about 1 1/2 to 2 inches thick, and enjoy!

008This picture is of the remake so I could take a photo. I only had salami left to use up, so it is missing the other meats!

Share

Leave a Reply

Your email address will not be published. Required fields are marked *