Every year without fail, I search Thanksgiving leftover meals to get ideas of how to use up all my turkey, gluten-free stuffing, potatoes and more. I like using what I already have slaved away in preparing to create fresh, new dishes that wow my guests. The only thing is, I don’t want to spend a lot of time. I got to thinking this year that pizza is one of my favorite meals so why not make a Thanksgiving pizza? Here I have combined some of my favorite holiday flavors, turkey, fresh cranberries, nutmeg and rosemary to make a pizza so full of flavor that your taste buds will do a little happy dance. I used one of my favorite brands on the market right now, Simple Mills, pizza crust to create this meal. It is great because the protein content is high thanks to the almond flour. It is also grain free which feels good after eating all the homemade gluten-free rolls that I eat on Thanksgiving day. Not that they aren’t amazing but sometimes it’s nice after the big meal to change up the source of starch in a leftover meal. However, feel free to use any gluten-free pizza crust that you personally love. I recommend using dark meat turkey leftovers as they are most moist and won’t get as crispy. As you can see below, I used more white meat because sweet, yet very picky 😉 hubby doesn’t like dark meat. While it was still delicious, I would have personally preferred more moist dark meat.
So what is your go to Thanksgiving leftover meal? Be on the lookout as we have more Thanksgiving leftover meals to come throughout the month.
- 1 gluten-free pizza crust prepared (we used Simple Mills brand here)
- 4 oz. cream cheese
- 1/3 C parmesan
- 3 T real butter
- 1/4 tsp. nutmeg
- 1 tsp. fresh rosemary
- 1 C leftover turkey, dark meat preferred
- 1/2 C fresh cranberries
- Preheat oven to 425°. In a pot over low to medium heat, combine butter, cream cheese and parmesan. Whisk until smooth and warm. Add nutmeg and whisk again. Spread over your prepared gluten-free pizza crust. Top with turkey, fresh cranberries and fresh rosemary. Bake at 425° for 5-8 minutes or until cranberries begin to pop.
*Simple Mills is a proud sponsor of Gluten Free Frenzy. I was provided with product for feature however, I was note required to do recipe development or write positively about the products. These are my opinions and my opinions alone.