Happy Happy Pizza! I can understand the no gluten thing... but SLICED CHEESE? C'mon! 
Happy Happy Pizza!

smilies eating pizza

Pizza #9: Lil' SantaPizza #9: Lil' Santa
Don't you wish it could be Christmas all year? Well you will once you see this cute little Santa Clause pizza.

Click here and check it out!
Australian Triple Play
The Saunderses are truly dedicated happy pizza craftsmen.. submitting no fewer than three amazing pizzas including "Mr. Splatface" pictured here.

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Got a smiley pizza? Send your photos and story to The Big Cheese and we'll post it on the site!

Recipe: Dried-up and Gluten-free

What he lacks in gluten he makes up for with charm. So here is a pizza from Dr. Shar... Shaer... well from anti-gluten people. What I love about these guys is that you know they must be the mortal enemies of the pro-flour group we profiled here recently. And of course, what better way to promote your cause than to post a recipe for a bowel-friendly smiley face pizza that lacks that most dastardly of substances: the evil colon-clogging GLUTEN?

Smiley Face Pizza
“Who’s laugh is so jolly? To liven things up, you just need a few ingredients! A spicy, delicious pizza variation that you and your friends are guaranteed to enjoy!”

1 Schär pizza shell, 1 can of tomatoes, 1 capsicum (bell pepper), 1 courgette (zucchini), 2 slices of salami, 2 slices of cheese , Salt and pepper

Preheat the oven to 250°C. (475°F. / Gasmark 9). Wash the vegetables. Finely chop the capsicum pepper. Season the canned or fresh tomatoes with salt and pepper and spread on the pizza shell. Garnish as desired with the cheese, the capsicum pepper, and the salami, and then place in the oven! After 15 minutes at 200°C. (400°F. / Gasmark 6), the smiles are guaranteed.

A few notes on this recipe...

First: We wouldn't be doing our job properly at Happy Happy Pizza if we didn't take the previous efforts of other hardworking pro-or-anti gluten pizzas such as this one which earned a 6/10. This pizza is nowhere near as tasty looking as the one by the Flour Advisory Board.

Second: this recipe calls for SLICED CHEESE. Have you ever, ever thought of putting sliced cheese on a pizza? The only time using processed-style cheese on a pizza is acceptable is if it's a cheeseburger pizza or a philly cheesesteak pizza, and even then you're walking a fine line. Also, they tell you to use a zucchini (courgette?) but look at that pizza! That's right, you have to get a whole zucchini just to take one measley slice for the nose. What a waste! Now before you argue that it doesn't have to be a waste and you can just eat the zucchini, we at Happy Happy Pizza would not recommend filling up your tummy with watery, flavourless vegetables when you could instead be filling up on tasty pizza. If you do insist on using the rest of the zucchini, please use it as a pizza topping and cover it with cheese. Your taste buds will thank you.

Third: The pizza in the photo looks dried-up and nasty. Not to mention that they obviously added the bell pepper mouth and tomato slice eyes after the pizza was baked. Adding toppings post-bake isn't entirely a no-no, but if you're going to do it your pizza should look better than this!

This gluten-free pizza earns a 3/10. It might be easy on you intestines, but I suspect if this this hard to look at that it probably wouldn't taste very good, either. Our suggestion: if these Dr. Schar pizza crusts are available in your area, pick one up and show these guys to to make a gluten-free smiley face pizza that looks appetizing. If you do, let us know!

You can see the original recipe on the Dr. Schar web site.

This find is courtesy of The Big Cheese

A Quick Slice New York-style pizza is a style originally developed in New York City, where pizza is often sold in oversized, thin and flexible slices. It is traditionally hand-tossed and light on sauce, essentially amounting to a much larger version of the Neapolitan style. The slices are sometimes eaten folded in half, as its size and flexibility may otherwise make it unwieldy to eat by hand. This style of pizza tends to dominate the Northeastern states and is very similar to the basic style common through the United States and known simply as pizza. Many pizza establishments in the New York metropolitan area offer two varieties of pizza: "Neapolitan", or "round", made with a relatively thin, circular crust and served in wedge-shaped slices, and "Sicilian", or "square", made with a thicker, rectangular crust and served in large, rectangular slices.

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