75 g (approximately 2 1/2 oz) 8 veal cutlets
160 ml (2/3 de cup) tomato sauce
100g of gluten free sliced Roma pepperoni
1 small green pepper, diced
250 ml (1 cup) mozzarella, grated
15 ml (1 tablespoon) olive oil
125 ml (1/2 cup) mushrooms, thinly cut