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Gluten-Free, Casein-Free Meatball Pesto Pizza
A new spin on pizza if you are tired of marinara sauce!
Course:
Entree
Cuisine:
Italian
Servings:
4
Author:
Rachel
Ingredients
2
Udi's Gluten-Free Pizza Crusts
find in frozen foods section
10
gluten-free casein-free pre-cooked meatballs
1/2
cup
prepared pesto sauce
1
cup
Tofutti Better Than Ricotta Cheese
1/2
cup
sliced roasted peppers
optional
Instructions
Pre-cook meatballs (if not already cooked).
Preheat oven to 475 degrees.
Cut the meatballs in half.
Top the pizza crusts with the pesto by spreading it all over crusts.
Add ricotta cheese, roasted peppers (if using), and the meatballs.
Bake at 475 degrees until crust is golden brown; approx. 15-18 minutes.
Notes
Recipe adapted from Meatball Pizza with Pesto recipe in September 2012 edition of Real Simple magazine.