When Alli Heiman learned the discomfort she experienced after every meal was caused by Celiac disease - an immune reaction to eating gluten - she knew she had to go gluten-free.

Alli blogs at Alli’s Appetite about the daily trials of living a gluten-free life and shares tasty, gluten-free recipes with her followers. She is a certified health coach who pursued her certification so she could help others struggling with going gluten-free, discover new ways to change their lives.

These gluten-free pizzas make a great adult snack, or remove the arugula, onion and prosciutto for a quick kid-friendly version.

INGREDIENTS

Gluten-free English muffins- cut into halves, Otamot Tomato Sauce, Shredded mozzarella cheese, Large handful of arugula, 1/2 small onion- sliced thinly, Thinly sliced prosciutto, 3 tablespoons olive oil, Salt to taste.

DIRECTIONS 

Slice the muffins in two and place face up on a sheet tray. On each half, spread 2 tablespoons of Otamot tomato sauce. Add a few large pinches of cheese onto each half to cover the sauce.

In a small saucepan on medium heat, add a few tablespoons of olive oil and some thinly sliced onions with a sprinkle of salt, sauté until onions brown. Remove from heat and add a large handful of arugula. Toss together until arugula is slightly wilted.

Lay a slice of prosciutto on top of the cheese. Cover that with some of the arugula and onion mixture. Place into a preheated 350 degree oven until the cheese melts!

Photo Credit: Alli's Appetite