Plant-Based Deliciousness

Vegetarian Cheese Steak Pizza

My husband and I have been on a bit of a gluten-free kick lately.  Reducing our wheat intake really hasn’t been difficult; more inconvenient than anything but still not a big deal.  Gluten-free breads and are definitely an acquired taste for me and I had been quite frustrated lately with the pizza crusts we tried.  Some were tolerable and one in particular was like eating cardboard.

So, I wasn’t sure what to expect she I tried a mix for this recipe last night.  Turns out, it was pretty good.  My husband even commented that our dinner was “the best gluten-free pizza” we’ve had yet.

A few notes:

* For the crust, I used Bob’s Red Mill
* The gyro meat was Viana (vegan alternative)

prepared pizza crust
1/2 lb. gyro meat, cooked
1 TBSP butter
1/2c onion, chopped
1 green bell pepper, thin sliced
steak seasoning, to taste
2c mozzarella cheese

1.  Preheat oven to 425*

2.  In a medium skillet over medium heat, melt the butter.  Add onions and green pepper, sautéing until crisp tender.  Add the gyro meat and toss until combined.  Sprinkle in a little steak seasoning, to taste.

3.  Place crust on a pizza stone and top with approximately 1c mozzarella.

4.  Add the gyro mixture and top with the remaining mozzarella.

5.  Bake approximately 15 minutes, or until crust is golden.

           



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