Pepperoni Pizza Bread
With a cooler day than we’ve had in quite a while, I was looking for a supper that would focus on a hot bread. I found a ripe Roma tomato on the counter, sliced pepperoni and shredded mozzarella in the refrigerator, and some fresh-picked basil from the herb garden, so gluten-free pizza bread could not be far behind!
Gluten-Free Pepperoni Pizza Bread
- 1 gluten-free pizza crust, 12” diameter
- 1/8 pound gluten-free pepperoni, sliced thin
- Olive oil spray
- 1 cup mozzarella cheese
- ¼ teaspoon garlic powder
- 1 tablespoon fresh basil, chopped
- 1 small Roma tomato, sliced thin or chopped (fresh or canned)
- 2 tablespoons Parmesan cheese, grated
Preheat the oven to 450 degrees F.
The crust can really be any sort of bread you want to use. You can use a prepared crust, or make your own. Although I used a yeast-raised recipe that I have, any sort of quick bread mix would work, as well. If using a yeast-raised bread, prepare it to the point of baking, then pre-bake it for 8-10 minutes in the oven.
Roll out the dough to a 12-inch diameter.
Spray the entire crust with olive oil spray.
Sprinkle the garlic powder and the basil evenly over.
Spread the mozzarella cheese over the crust.
Top with the sliced pepperoni, then the tomato (and any other toppings you may want).
Bake for 8 to 10 minutes until the top begins to brown.
Remove from the oven and sprinkle the Parmesan over it.
Slice into 6 wedges and serve.