Gluten Free Caramelized Onion, Arugula & Prosciutto Pizzas
When Alli Heiman learned the discomfort she experienced after every meal was caused by Celiac disease - an immune reaction to eating gluten - she knew she had to go gluten-free.
Alli blogs at Alli’s Appetite about the daily trials of living a gluten-free life and shares tasty, gluten-free recipes with her followers. She is a certified health coach who pursued her certification so she could help others struggling with going gluten-free, discover new ways to change their lives.
These gluten-free pizzas make a great adult snack, or remove the arugula, onion and prosciutto for a quick kid-friendly version.
Gluten-free English muffins- cut into halves, Otamot Tomato Sauce, Shredded mozzarella cheese, Large handful of arugula, 1/2 small onion- sliced thinly, Thinly sliced prosciutto, 3 tablespoons olive oil, Salt to taste.
Slice the muffins in two and place face up on a sheet tray. On each half, spread 2 tablespoons of Otamot tomato sauce. Add a few large pinches of cheese onto each half to cover the sauce.
In a small saucepan on medium heat, add a few tablespoons of olive oil and some thinly sliced onions with a sprinkle of salt, sauté until onions brown. Remove from heat and add a large handful of arugula. Toss together until arugula is slightly wilted.
Lay a slice of prosciutto on top of the cheese. Cover that with some of the arugula and onion mixture. Place into a preheated 350 degree oven until the cheese melts!
Photo Credit: Alli's Appetite
Also in Recipes
The wonderful thing about Otamot Essential Sauce is that it’s naturally rich and thick, so you can make a host of quick, tasty soups filled with vegetables, vitamins, minerals and antioxidants.