1 package gluten-free pizza mix (usually makes 2 pizzas)
¼ cup olive oil
Rosemary or other herbs, optional
8 ounces mozzarella cheese or dairy- free cheese substitute, shredded
1 (7-ounce) can sliced olives, drained
1. Preheat oven according to pizza package instructions. Prepare mix. If mix makes 2 crusts, divide dough in half, reserving half for another night. Place one crust on an oiled pizza stone or baking sheet. Sprinkle with olive oil and herbs. Bake crust according to instructions. Remove from oven.
2. Top crust with sauce, cheese and olives. Return pizza to preheated oven and bake until done.
MAKES 2 CUPS
16 ounces tomato sauce or puree
1 tablespoon tomato paste, optional
½ cup water
2 garlic cloves, minced
½ teaspoon salt
1 tablespoon Italian seasoning
1. Place ingredients in a saucepan and heat to boiling. Reduce heat and simmer uncovered 15 to 20 minutes. Remove from heat.
2. Spread sauce on prebaked crust to cover. Top with shredded cheese and sliced olives.
Each serving contains 301 calories, 14g total fat, 4g saturated fat, 0g trans fat, 18mg cholesterol, 1025mg sodium, 29g carbohydrate, 4g fiber, 9g protein.
Terry Traub, author of Food to Some, Poison to Others, lives in Arnold, California