Pizza Night is Friday night at our house. We used to be invited over for “Digiorno Night” at our good friends the Lamm Family’s house, but when someone has an allergy to wheat and eggs, you basically have a standing “un-invite”. <<Just kidding Lamm’s – I know we’re invited>>

We used to make our own dough which is awesome to have in your recipe book, but then we discovered Venice Bakery’s Gluten-Free & Vegan crusts. We buy these crusts from sprouts and freeze them for our weekly pizza night! You can also get Venice Bakery crusts delivered directly from the site, on a monthly basis, to your front door. Not all of their products are Vegan, however, they are a dedicated Gluten-Free facility. The crust we love to buy is seasoned and we add various toppings!

Venice Bakery Crust Ingredients: Water, Rice Flour, Modified Rice Starch, Potato Starch, Olive Oil, Evaporated Cane sugar, Tapioca Flour, Potato Flour, Fresh Yeast, Salt, Italian Seasoning, Xanthan Gum, Calcium Sulfate (for added freshness)

The topping added by Sensitive Eats: Olive Oil, Fresh Tomato, Fresh Green Onion, Green Bell Pepper, Garlic, Salt + Pepper, Turkey Bacon, & Avocado

Heat at 425 for 12 minutes until the crust is brown




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