Wait, what? That's a rule I cannot accept! I absolutely love pizza in all forms - even during my six months as a vegan cheese-less pizza was a staple. There is one takeout restaurant in Austin with great gluten free pizza, but it requires 24 hour notice. So for spur of the moment lunch ideas, I keep gluten free cornmeal English muffins in my freezer.
For today's "unleftover" pizza, let an English muffin thaw in the refrigerator overnight. Toast one half with a tablespoon leftover marinara sauce, two pieces Canadian bacon - shredded, and two tablespoons shredded mozzarella* cheese. Toast until the cheese is melted and cool completely before packing in your box to prevent condensation and spoilage.
To complete my lunch, I have celery sticks, a butter leaf lettuce and orange bell pepper salad, ranch dressing in the sauce container, grapes and cottage cheese with black sesame seeds.
*Note: Commercially shredded cheese are often packed in cornstarch to prevent clumping, however some brands used a gluten based anti-clumping agent. I shred cheese from a block - it is cheaper and the block cheese will last longer - but if you are using a pre-shredded bag, read the label.
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