I know, I know. It sounds weird. Well, guess what? It really IS weird! But I think it tastes great. And who can argue with the super fun color combination!
This is piggy-backed on what I did last week with the Chicken Curry Mini Pizza’s (I used the same pizza crust mix :)) and also is being posted in light of Linda’s, from The Gluten Free Homemaker, gluten free pizza challenge from this month.
Cranberry Pepper Mini Pizza’s
3 tbs chopped sweet onion
1/4 cup chopped sweet bell pepper
2 tbs dried cranberries
2 tsp pumpkin seeds
1 tbsp mayonnaise
Gluten free pizza crust (I use the Bob’s Red Mill mix)
Prepare the crust as instructed on the package.
Coarsely chop the sweet onion. I had a medium onion and used about 1/3rd of it. I had a large green bell pepper and used about 1/4 of it for the 4 pizza’s. Take the mayonnaise and spread it lightly on the 4 different crusts. Once you’ve done that, lay on the other ingredients as you choose.
Bake the crust, now with toppings, for an additional 12-14 minutes. Let cool and enjoy! This recipe makes topping for 4 mini pizza’s. (Use your left over pizza dough to make another creative style pizza, or Chicken Curry Mini Pizza’s! :D)
This recipe is linked to Seasonal Sundays, My Meatless Mondays, Midnight Madness Meatless Monday, Mouthwatering Monday, Just Another Meatless Monday, Tasty Tuesday, Tuesdays at the Table, Tuesday Night Supper Club, Slightly Indulgent Tuesday, Delicious Dishes, Real Food Wednesday, Full Plate Thursday, Recipe Swap Thursday, Pennywise Platter Thursday.