The Works Pizza

One of my first jobs other than babysitting or working for my dad’s real estate company was working at Donato’s Pizza in Columbus, Ohio when I was 14 years old. I worked at the counter and also got to learn how to make pizzas, subs, garlic bread and salads. I was allowed to take a free 7 inch pizza home with me every time I worked…the first person waiting for me at the door was the lucky one that got to devour that little pizza! I didn’t mind sharing my little pizza because usually there was a mistake pizza or a no-show pick up order that we got to enjoy while working. Back then, I was definitely not gluten free. They didn’t even have gluten free crusts then. But they do now, and so every time we are back in Columbus visiting family, having Donato’s pizza at some point in time is a must! Their gluten free pizza is definitely in my top 5 eating out gluten free pizza options. One of their pizzas, is The Works pizza, completely loaded with all of the toppings. I love my pizzas loaded with toppings, edge to edge, just like at Donato’s. They trained me well. If there’s a Donato’s near you, you should definitely check it out!

I like this pizza best on the Sami’s Millet and Flax Pizza crust because the toppings are a little heavy for the Caulipower crust (it doesn’t get super crispy when baking).

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Prep Time: 20 minutes

Cooking Time: 20 minutes

Serves: 4

Serving Size: 2-3 slices

• Ingredients

  Crust: Typically the Sami’s Bakery Millet and Flax Pizza Crust. Since it’s a thick crust, it handles the heaviness of the toppings better than the Caulipower crust.

  Sauce: Red Pizza Sauce (whatever is on sale or the best price, which usually is Publix)

  Toppings:

  • Mozzerella cheese

  • pepperoni

  • ground hot sausage, cooked & fat drained (I’ll cook it, then add it to a plate with a paper towel to soak up the grease)

  • sliced white or red onions

  • banana peppers

  • sliced mushrooms

  • sliced or chopped green bell pepper

• Instructions

  1. Preheat your oven to 400°F.

  2. Place the pizza crust of choice on a baking sheet. *If using Sami’s, pre-bake in the over on the rack for 4 minutes, then add to the baking sheet.

  3. Spread the pizza sauce on top.

  4. Sprinkle mozzerella cheese over the sauce.

  5. Then top with the toppings trying to evenly distribute them. Be sure to reach the edges!

  6. Optional: drizzle more pizza sauce on top.

  7. Bake for 15-20 minutes.

  8. Slice into 6-8 slices.

  9. I like to add grated parmesan cheese and red pepper flakes on top. Sometimes hot honey and sometimes Primal Kitchen ranch dressing.

• Macros per slice...

  It all depends on your pizza crust and how much of each ingredient you are using.

If you try this recipe, I’d love to hear how it turned out!