Gluten Free Pizza Party for the Kids!
Whether you’re gluten free or not, setting up a “make your own pizza” bar for a house full of children is always a big hit.
It not only covers the picky eaters, but aims to please the vegetarians, the carnivores, and just about every dietary restriction and/or food aversion in between.
There are quite a few gluten free pizza mixes on the market that are perfect if you have the time to prepare them with your little guests. Homemade pizza crust is fun, but definitely adds time, and dare I say, quite a mess.
However, if multiple children sticking their hands in the pizza dough isn’t your thing, you are in luck!
In today’s gluten free world, there are also a lot pre-made pizza crusts that are affordable and readily available in all the specialty stores. (Schar, Udi’s and Kinnikinnick are three brands that I use all the time!)
Even grocery stores are starting to carry gluten free pizza crusts! <insert pigs flying here!>
The pizza crust you see in this picture is from Schar. It is not in the frozen section and there are 2 8″ pizza shells to a box. They are vacuum packed and shelf stable. Terrific flavor and texture, as well as slightly thicker than most pre-made gf crusts.
The fun part is that kids get to choose their own toppings.
Yes. My children, of course, still don’t want anything on top of their pizza but sauce and cheese. Sigh.
Have no fear! Those other wonderful ingredients did not go to waste as my friend Julie’s children will even put mushrooms and olives on their pizza!
Feel free to use your favorite ingredients instead of the ones shown here. The more variety, the better!
Gluten Free Pizza Party
4 individual pizzas
Ingredients
- 4 8" gluten free pizza shells
- 1 cup gluten free pizza sauce or tomato sauce (Prego Traditional)
- 2 cups mozzarella cheese, shredded
- 2 cups cheddar cheese, shredded
- 1 cup gluten free pepperoni, sliced
- 1 cup mushrooms, sliced
- 1 cup black olives, sliced
Directions
- Pre-heat the oven according to pizza box directions.
- Have all of the ingredients available in individual bowls.
- Have each child put their preferred toppings on the pizza.
- Place on pizza pan or cookie sheet and bake according to directions on pizza crust box.
POSTED ON: MAY 22, 2013 BY KAREN







Karen wrote...
Hi! I used an 9x13 baking pan. If you want thicker cookies, use an 8x8. I actually did hand-crush the corn flakes a bit. You could go either way. I liked the way the slightly larger flakes, instead of crumbs, provide a crispy texture.
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Natasha Samia wrote...
This sounds like a great recipe! Just a couple of questions--How big of a baking pan did you use? And did you crush the cornflakes before spreading them over the butter? Thanks!
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pat whitley wrote...
THANK YOU for your reply….you'll laugh, but i was SO intent about trying this recipe, i FORGOT the salt! i used crisco in the cups. Waited 5 min. after baked, & a tiny rubber scraper to go around. they came out. think one of the tricks is to wait 5 minutes, as directed to do in your instructions. i remember the last time when i used only k.a. flour (minus cornstarch) that these deflated…happened again. don't know why, but when this happens, it makes the popovers more dense & not with "nooks/crannies" like a typical popover. however, TASTE was GOOD. i have read where you put a small, sharp knife in to let the steam out after baking. i don't like to change a recipe too much before i use it. i took a picture (don't know how to send this to you) of the deflation….should have taken it first with the height, but forgot. thanks, again pat
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Karen wrote...
Have you tried the Ancient Harvest Quinoa/Corn spaghetti? It is terrific in all shapes. No Tagliatelle, though.
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