Directions:
- Preheat oven to 425ºF; prepare dough as package label directs.
- Warm oil in a medium pan over medium-high heat. Add onion and salt; sauté until onion has softened, about 3 minutes. Reduce heat to low; stir in tomato puree, sugar, oregano and pepper. Simmer for 10 minutes.
- Mist 2 pizza pans or round baking sheets with gluten-free cooking spray. Divide dough in half; spread on pans. Pour sauce over each, leaving 1/2-inch border. Sprinkle with mozzarella. Try arranging pepper slices in a pinwheel pattern. Place olive halves between pepper slices. Bake for 15 to 18 minutes (or as package label directs), until crust is light golden and cheese has melted. Allow to cool for 5 minutes. Top with basil leaves just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 23001.27 Kcal (96302 kJ) | ||
| Calories from fat | 4927.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 547.47g | 842% | |
|---|---|---|---|
| Cholesterol | 20.41mg | 7% | |
| Sodium | 81703.19mg | 3404% | |
| Potassium | 1081.12mg | 23% | |
| Total Carbs | 4017.05g | 1339% | |
| Sugars | 547.32g | 2189% | |
| Dietary Fiber | 275.24g | 1101% | |
| Protein | 572.2g | 1144% | |
| Vitamin C | 139.1mg | 232% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.5mg | 281% | |
| Calcium | 1173.3mg | 117% | |
| Amount Per 100 g | |||
| Calories | 394.25 Kcal (1651 kJ) | ||
| Calories from fat | 84.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 842% | |
|---|---|---|---|
| Cholesterol | 0.35mg | 7% | |
| Sodium | 1400.42mg | 3404% | |
| Potassium | 18.53mg | 23% | |
| Total Carbs | 68.85g | 1339% | |
| Sugars | 9.38g | 2189% | |
| Dietary Fiber | 4.72g | 1101% | |
| Protein | 9.81g | 1144% | |
| Vitamin C | 2.4mg | 232% | |
| Vitamin A | 0.1mg | 99% | |
| Iron | 0.9mg | 281% | |
| Calcium | 20.1mg | 117% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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