Pizza Sauce

I am still behind. I know. This is the eleventh week of 2011, so this should be at least the eleventh recipe that I am posting. It's number eight. I still want to finish my Tastebook before the end of the year, so technically some weeks should have at least two recipes, so I definitely have some catching up to do. I'm working on it!

This pizza sauce is from the book Incredible Edible Gluten-Free Food for Kids by Sheri L Sanderson. I had it from the library probably about a year ago. I had tried this pizza sauce for Dan and I and we really liked it. Last week was the first time Evan tried it and it was a big hit with him, too. Previously his only "pizza" was some leftover spaghetti sauce and fake cheese on top of some tapioca toast, but last week I tried Gluten-Free Bisquick and made the pizza crust on the side of the box. Amazing. I had to substitute Ener-G egg replacer for the eggs, but other than that I followed the recipe. Very good and very easy. Now for the recipe...

Pizza Sauce

1 15-oz. can tomato sauce
½ tsp. garlic powder
2 tsp dried basil, crushed
1 tsp. dried oregano, crushed
1 tsp. dried minced onion

Place all the ingredients in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Spoon the sauce onto a prepared pizza crust, or cool and store in the refrigerator for up to 2 weeks.


The results are one happy boy:

And one yummy pizza- topped with green pepper, mushroom, a few pepperonis, and some Daiya mozzarella shreds. Evan actually requested pizza again this Sunday, so of course, I obliged. And I was happy to do so!