Gluten-Free Pepperoni and Veggie Pizza

One of the great things about this pizza sauce is that it's simple, quick, tasty and very low in sugar. Even if you use regular white sugar rather than a healthier alternative such as Stevia in The Raw or Truvia there is still very little sugar in this recipe, both in the sauce and the crust.

Begin mixing together the sauce by adding tomato sauce, basil, garlic salt, Italian seasoning blend and Stevia, Truvia or sugar.

*If you have fresh herbs in your kitchen you can substitute, oregano, thyme, rosemary, coriander, sage and marjoram in place of the Italian seasoning blend.

Udi's gluten-free pizza crusts don't take long to bake but when you start adding lots of sauce and cheese it needs a little extra help getting crispy in the center. Here's how to solve that problem.

Using a pastry brush or napkin spread Extra Virgin Olive Oil on both sides of the crust. Sprinkle Italian seasoning blend lightly on one side.Pop into a 425 degree oven and bake for 10 minutes.

The crust shouldn't be completely cooked at this point but pull it out of the oven and allow it to cool for a few minutes before building your pizza.

Use a regular old serving spoon to spread pizza sauce on top of the pizza crust.

Lay pepperoni on top of the sauce and top with Mozzerella cheese and 3/4 of the cheddar cheese.

Generously cover the surface of the pizza with veggies and toppings of your choice.

Top with remaining cheddar cheese.

Bake pizza in a 375 degree oven for 25 minutes.