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Garlic Knot Pizza

A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.

Ingredients: 

Ingredients: 

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⅓ cup olive oil
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½ cup parsley leaves
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4 cloves garlic
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1 par-baked Gluten-Free Pizza Crust
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½ cup grated Parmesan cheese

Instructions: 

1. Preheat oven to 425°F.

2. Blend olive oil, parsley, and garlic in blender; brush mixture over par-baked crust. Top with Parmesan cheese, and season generously with salt and pepper.

3. Bake 5 to 7 minutes, or until toppings are hot.

Nutrition Information: 

Calories: 
270
Protein: 
4 g
Total Fat: 
13 g
Saturated Fat: 
2 g
Carbohydrates: 
36 g
Cholesterol: 
3 mg
Sodium: 
79 mg
Fiber: 
2 g
Sugar: 
<1 g
Yield: 
Makes 2 11-inch round pizzas or 1 large rectangular pizza

Comments on this Recipe

How are we supposed to make Gluten-Free pizza crust if the link to it shows nothing?

Hi JCarlucci, I fixed the broken link. Thanks for letting us know. Enjoy your pizza!

Parmesan (along with several other hard cheeses) is not vegetarian. Though you can buy vegetarian versions. I notice a few of your recipes call for this type of cheese but they contain animal rennet.