We’ve done it! We made it to Wednesday, and I’m officially fantasizing about the clock striking 5 on Friday night. At that time I’ll be getting ready to reunite with one of my favorite friends, pizza.
A couple of years ago, I dove headfirst into the corporate bubble. I work in a standard 9-5 environment, and I enjoy the structure of my career, but boy do I get jazzed about Friday nights.
Once upon a time I was a GIRL-ABOUT-TOWN.
You could find me painting the town red most Thursday-Sunday nights.
However, I’m 29 now, and I’m tired AF come Friday night. I rather stay home.
Netflix, chill , drink vino, + eat spicy lemon pizza. Ya feel me?
Sure, every once in a while, that FOMO creeps up, but you know what snaps me right out of that mirage?
Walking into my kitchen around 6 PM, pouring myself a large glass of happy juice, and pulling out the ingredients I need to whip up my favorite Friday night meal.
Spicy Gluten-Free Lemon Pizza
Firstly, I need to clarify that I am not afraid of gluten
By no means do I follow a gluten-free diet
I’m Italian and I love me some bread, pasta, Peroni, ALL THE THINGS.
However, when I do discover a gluten alternative that tastes delicious and allows me to inhale a few slices without THAT MUCH tummy bloat – Trust me when I say, I’m all over that shit.
Enter, Chebe’s gluten-free pizza crust
I discovered Chebe on my favorite online supermarket, Thrive.
& my mouth is watering just thinking about this spicy lemon pizza pie.
Anyway, let’s get to it.
Once you receive your Chebe mix, you will find a pizza recipe on the back of the box.
The recipe calls for 2 tablespoons of olive oil, but I have a PSA that 2 tablespoons are just not enough. I use more like 4 or 5.
I know that sounds like a lot, but trust me, you need more EVOO.
Besides, extra virgin olive oil contains large amounts of antioxidants, its anti-inflammatory, and is said to be one of the healthiest fats on this planet, so I say pour it on baby.
Among the many things I love about this recipe the magical combination of spice and sour moves the flavor-meter over the top
I use arrabbiata sauce for my base and top it with chili flakes – that’s your spice.
There is fresh lemon squeezed in the dough and slices on top – there’s your sour.
& together, it creates this punch of flavor that I live for.
As for the remainder of your toppings – feel free to play around here. My go-to toppings are marinated mozzarella, mushrooms, onion, and basil. But, sometimes I’m feelin a Lil extra spicy, and I’ll throw some buffalo flavored blue cheese olives or capers on there as well.
Before you pop your pizza in the oven
Here are a few tips:
Parchment paper > foil
I can’t stress this enough. If you are baking your pizza on a sheet pan, parchment paper is a requirement.
I’ve been out of parchment paper a couple of times and used foil instead. BIG MISTAKE.
Getting the foil off of the pizza is a giant pain in the ass, especially if your dough is undercooked, even a little bit.
So take it from me, and try to avoid foil all together on this one.
Lastly, I want to point out if you are using the Chebe mix, the back of the box instructs you to bake the pizza from 15-18 minutes, but be careful with this… if your oven isn’t that strong your pizza will likely come out doughy.
I typically leave mine roasting for about 25 minutes.
The edges are golden, slightly crispy, while the center remains soft. Deliziosa!
Scroll on for the recipe, and I’d love to hear if y’all give it a try!
The squeeze on the Za
The bottom line is this spicy gluten-free lemon pizza recipe is simple and so tasty.
It’s the perfect choice for your cozy Friday night-in.
Because after all, if Friday were a food, it would be pizza.
Enjoy!
Hot Tip: Pair your spicy lemon pizza with a bottle of Justin Wine, and follow-up with a Coconut-Lime GoodPop for dessert. Chef’s kiss!
& that’s the squeeze.
Xx Mads
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