Slow cooker beef short ribs that braise themselves all day long, while you go about your day. Come home, shred the beef and top your Freschetta gluten free pizza with a homemade touch. Dinner is served!
This post is sponsored by Freschetta frozen pizzas, in celebration of their thin and crispy gluten free pizzas. Thank you for supporting and patronizing the companies that support GFOAS!
The classic American last-minute meal is pizza. But when you’re gluten free, most of us can’t just order a terrific gluten free pizza from the corner pizza parlor. We have to get creative. We all know how much I love making my own gluten free bread and pizza crust, but sometimes, it’s just not possible on a busy weeknight. That’s why we all see so many pizza boxes curbside when it’s paper recycling day!
We all know how much I love making my own gluten free bread and pizza crust, but sometimes, it’s just not possible on a busy weeknight. That’s why we all see so many pizza boxes curbside when it’s paper recycling day!
I’ve teamed up with Freschetta frozen pizza today to bring you this recipe for slow cooker beef short ribs gluten free pizza. It may take a few short minutes of planning ahead in the morning, but you can still have a super quick weeknight meal. Just like the neighbors.
I’ll be honest. When Freschetta first contacted me about working together on this post, I wasn’t sure how I felt. I do very few sponsored posts on this blog, since I’m very protective of my readers. I won’t compromise my integrity at all, so I politely decline most offers. But once I found Freschetta’s frozen gluten free pizza in my local grocery store and tried it, I was sold.
It’s certified gluten free by the Celiac Support Association, so I feel comfortable serving it to my gluten free son—in my completely gluten free house. And it seems that taste in frozen pizzas has come a long, long way since my childhood! The crust is crispy and chewy, and it holds together like “regular” pizza.
Of course, you can serve just the pizza alone to your family for the quickest weeknight meal (they even have a pepperoni variety). But today we’re dressing it up Mexican style with beef short ribs braised all day in the slow cooker. They make their own sauce as they cook in a combination of tomato puree and paste, beef broth and adobo, plus some spices.
I’ve made the short ribs in both the slow cooker and baked in a Dutch oven, and the slow cooker version is the big winner—in convenience, but most importantly in taste and texture. Beef short ribs are the sort of inexpensive cut of meat that the slow cooker was made for.
The meat is fall-off-the-bone tender (discard the bones or save them to make bone broth!), and the slightly spicy Mexican sauce is perfect for serving.
For an even simpler version, I’d love to try the Slow Cooker Pulled Pork from Sandi at Fearless Dining on this pizza!
I added some Monterey Jack cheese to the pizza, but Freschetta has tons of cheese on there already. I just wanted to make sure the beef and jalapeño peppers stayed put on top when I added them halfway through baking.
The shredded beef keeps for days in the refrigerator, as does the sauce. Make this meal once, and serve the leftover beef over rice a few days later and you’ve got a foolproof dinner in the bag times two.
Thanks to everyone who entered. This was great fun! The winner will be notified by email.
Please leave a comment below about your favorite pizza toppings for a chance to win 5 coupons, each good for any one free Freschetta pizza of 5.5 ounces or larger—and a $50 VISA gift card. Contest open to U.S. residents only (sorry—Freschetta’s rules, not mine!). No purchase of any kind necessary to enter, of course. The contest will close and the winner will be chosen on Sunday night, September 25, 2016 at 8:00 pm Eastern.