Gluten Free Bacon & Veggie Pizza

Happy Sunday lovely people!

Last night was prom night for my brother and sister so I have spent most of the morning cleaning up the house and wiping puke off the bathroom walls..TMI?

I will never understand why people think it’s cool to trash other people’s homes. I mean, I’m not judging. Ok, ok, maybe I am a little bit.

Can I tell you a secret though?

I kind of loved cleaning up their mess. I just love cleaning and it is super therapeutic for me.

You know what else I love? This pizza.


I am someone who LOVES crust. I never understood why there were kids who didn’t eat the crust of their pizza when I went to birthday parties as a kid. I was definitely the kid who was like, “Hey, you gunna eat that?” and then I would eat their crust and it was awesome.

This pizza is like all crust and little toppings. I didn’t use marinara because I just wanted the flavors to come from the olive oil soaked bread and the vegetables. I will tell you this though, Barrett ended up dipping his pizza in marinara because he doesn’t like “only crust.” I can tell he was the kid who didn’t eat his crust as a child. What a shame.

So listen, guess what else I did to this pizza? I poured the left over bacon grease all over it. It was AMAZING. Seriously. Don’t ever throw out your bacon grease folks. That stuff gives a ton of flavor.

Alright. Enough of my talking. Here’s the recipe for all you pizza crust lovers out there!


Gluten Free Bacon and Veggie Pizza

  • 1 package of Bob’s Red Mill Gluten Free Pizza Crust (found at Kroger)
  • 2 pieces of bacon (save the grease!)
  • 1/4 cup olive oil
  • 1 t each basil, Italian seasoning, and rosemary
  • 2 T nutritional yeast
  • 1 cup spinach
  • 1 Portobello mushroom
  • 1 head of broccoli

Prepare crust according to pizza crust package. While dough is rising, cook bacon in a skillet. Chop mushroom into small cubes. Chop broccoli into bite sized pieces. Once crust has completed the first 7 minutes of baking (on the package instructions), combine 1/4 cup of olive oil with basil, italian seasoning, rosemary and nutritional yeast, and left over bacon grease. Spread onto crust. Top with chopped bacon, chopped vegetables, and spinach. Bake for 18 minutes.

Optional: Dip into marinara if you like less of an only “crust” flavor.

P.S. I think this pizza would taste really good with a pesto base!

Also, I recommend eating this for dessert: