Who doesn’t love pizza. I know I do! This is as simple as pie pizza topping that tastes great. And the best thing, you will have leftover gluten free pizza to use for dinner later this week. Woo hoo!

Gluten Free Pizza with BBQ Pork

1 large yellow onion, chopped
3 garlic cloves, peeled
2 tsp. chili powder
2 Tbsp. tomato paste
3/4 cup Braggs vinegar
1 tsp. paprika
1/2 cup dark brown sugar
2 Tbsp. gluten free soy sauce, or Braggs Liquid Aminos

Place this in a blender and blend.

Put a 3 to 4 pound pork roast in your slow cooker. Pour the sauce over the top. Cook on low setting for 8 to 10 hours or until tender. Or place on high setting and cook for 5 to 7 hours or until tender.

Pull out the meat and shred. Put the sauce in a pan and cook for 15 minutes to reduce it down.

Pull our your gluten free pizza crust and top with some of the sauce. Sprinkle with the shredded pork and then add some pineapple chunks, and finely chopped red onion if you want. Cover with the shredded cheese of your choice and bake as directed by the pizza crust package.

Serve with a salad.

Don’t like pork? Change it out with beef or chicken.

You can also bake this in the oven at 350 for about 2 to 4 hours or until the pork is tender.

You can also use your own favorite bread recipe and make pizza crust with that. Just spray a 12″ pizza pan with non-stick cooking spray and shape the bread dough into a circle. Brush with olive oil and bake at 425 degrees for 7 minutes.

Then add your toppings and bake for another 10 to 15 minutes.

This was really good. I think it will be on the dinner menu again this week.

Kathy

Ps.. Use your leftover meat for sandwiches, put on top of coleslaw or basmati rice, use as a taco filling…..