Friday night we have the tradition of making homemade pizza.  And last night was no different!  Two of our good friends from out of the country stayed the night at our house, so we decided to include them in our pizza-making shenanigans.

I love making my own pizza because I can put exactly what I want on top and know what’s going into the sauce and crust.  It’s also a fun activity to do as a couple or with friends, and everyone gets what they want!

I’ve been working on this crust recipe for awhile and been making it for several weeks now with much success!  It is denser than a traditional “pizzeria” pizza crust but the whole grains give a rich base for your favorite toppings!  It’s gluten-free, egg-free, nut-free, and vegan!  Hope you like it!

Pizza’s on the Menu for Tonight:

Pizza #1: Sautéed red onion, garlic, and kale atop my new Gluten Free Buckwheat Flour Pizza Crust with a basil pesto (basil, garlic, olive oil, salt and pepper) and kalamata olives

Pizza #2: Veggie Pizza with peppers, red onion, tomato slices, zucchini slices, green olives, and banana peppers topped with fresh spinach on my Gluten Free Buckwheat Flour Pizza Crust with my favorite homemade Fresh Tomato Basil Marinara Sauce.

Pizza #3: BBQ Pineapple Pizza with BBQ sauce (recipe coming soon), fresh pineapple, green peppers, and caramelized red onion.  Topped with fresh baby arugula!