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I know what you’re thinking, “bagel pizza”? Now you’re just photographing your food.

Actually, I’m not.  If you’ve priced gluten-free pizza, recently, it’s at least $5.00 a pizza.  If you make it at home, though, it will cost half of that. When you buy things like pizza, at least half the cost, is assembly.  The other thing about this recipe, is that nothing in this photograph is less than two weeks old. All of the ingredients will last for weeks in the refrigerator and freezer, which is why I had them around after avoiding the grocery store for um, at least fifteen days. (That’s why it’s immortal.)

Ingredients:

2 Udi’s bagels

6 oz can of tomato paste

2 ounces of Romano cheese

4 slices of cooked bacon (I used turkey bacon.  You can buy it pre-cooked or microwave it before you begin the recipe, if yours is uncooked.)

5 cherry tomatoes

Kitchen Apparati:

microwave (if the bagel isn’t thawed)

toaster oven

plate

oven glove with fingers

knife (for slicing cherry tomatoes.)

box grater

Directions:

Thaw the bagel, if it’s not thawed. (Microwaves vary–I used the “reheat” button.) Then, toast your bagel for five minutes.  Slice your bacon and tomatoes, grate the cheese on one of the smaller-shredder sides of the box grater, open the can of tomato paste, and assemble. (Tomato paste, cheese, bacon, tomatoes, if you’ve been living under a rock.) Once the toppings are added, put the open halves of the bagel in the toaster oven, and toast for about another seven minutes–about halfway through, use an oven glove to turn them to make sure the cheese melts evenly.

Makes four open-sided bagel-pizzas.

Assuming you or a gluten-free child eats pizza once a week, this could save you two dollars a week or over a hundred dollars a year, just for assembling pizzas.