Ingredients:
- 1 of Udi’s Gluten-Free Thin and Crispy Pizza Crusts (from the freezer section)
- 2 cloves of garlic (chopped)
- 1/2 cup of Classic Four-Cheese Alfredo Sauce
- Fresh Baby Spinach Leaves
- 1/2 cup of Mozzarella Cheese
- Pinch of crushed red pepper (optional)
Preheat oven to 375°. Leave the Pizza Crust at room temperature until it defrosts. Evenly spread 1/2 cup of Alfredo Sauce and garlic on the pizza crust. Cover the pizza crust with spinach leaves. Sprinkle the cheese on top of the spinach leaves. Bake for 7-8 minutes, or until cheese is lightly browned. Enjoy!
Note: The pizza crust is roughly nine inches across.
The Gluten-Free You 
I would love to try out this recipe, but I’m from Belgium and here we sadly don’t have glutenfree pizzacrusts. 😦
Hi Sarah! I would recommend making the crust out of gluten-free flours. A combination of tapioca flour, rice flour, potato starch, xanthan gum, yeast, salt, and olive oil should be fine! Additionally, you could order a GF pizza crust mix online. I would recommend Chebe’s Pizza Crust Mix. Also, when I visited Belgium, I remember there was a health food store called Exki that had some gluten-free options 🙂 Hope this helps!