8ounces3/4 pound gluten & dairy free sausage (pork, turkey or beef of choice), browned, crumbled and drained
4ouncesof fresh mushroomscleaned and sliced
1medium sweet red pepperseeded and chopped
1medium green pepperseeded and chopped
1cupchopped onion
1/2cupsliced black olives
1/2cupsliced green olives
1cupgluten and dairy free cheese substituteI like my Pizza Cheese sauce, Cashew Cheese sauce, or a homemade shreddable mock-zzarela but use your favorite.
Instructions
Saute red, green and onion together until onions are translucent and vegetables are softened.
Oil 2 pieces of parchment, place one on each of 2 13-inch to 15-inch pizza pans or a baking sheet. Set aside. Make pizza dough as per recipe. Divide dough in half. Place each portion on a prepared pizza pan. Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings.
Spoon sauce onto pizza crusts and spread to about 1 inch to the raised edges of dough. Dividing between the two pizzas, top with pepperoni, sausage, mushrooms, peppers and onions, black and green olives.
If baking right away: Bake in a preheated 400 degree F oven until crust is golden and cooked through. Top pizzas with non-dairy cheese substitute if using. Put pizzas back into oven, but turn off the heat. Let the left over heat melt the cheese substitute. This should only take a few minutes.
To freeze: Add non-dairy cheese substitute if using. Wrap with plastic and place in coldest part of the freezer. When frozen, you can remove the pizza from the pan and place on a circle of cardboard to prevent breaking while being stored. Wrap pizza well with plastic and foil.
To serve: Unwrap pizza, leaving parchment. Put pizza on pizza pan or baking sheet; place in cold oven. Turn oven to 400 degrees. Bake until crust is golden and toppings are bubbly.