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Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

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Supreme Pizza, Gluten Free Dairy Free

September 26, 2008 by angelaskitchen 5 Comments

I do like an “everything-but-the-kitchen-sink” sort of pizzas.  Oodles of toppings, lots of flavors.  Mmm-mmm…  Gluten Free Dairy Free Supreme Pizza is topped with pepperoni, sausage, mushrooms, black and green olives, peppers and onions and dairy free cheese substitute of your choice.  Enjoy!

If you would like to freeze this pizza, make the crust (I shape it on parchment), top it, then freeze flat on a pan.  After pizza is frozen, wrap well.  When you are ready to bake, unwrap your pizza, put parchment with frozen pizza onto a pan or on the rack in your oven and close the door.  At this point, turn on your oven to 400 degrees F, baking for about 25 minutes until baked through and crust is golden.

I use my family’s favorite Gluten Free Dairy Free Pizza Crust (it is also free of soy and nuts, and can also be egg and corn free) and makes 2 13″ to 15″ pizza crusts.

Free printable recipe card for freezer cooking (OAMC) or big batch cooking.  Enjoy!

Printable freezer labels for Supreme Pizza.

Gluten Free Dairy Free Supreme Pizza

Angela Litzinger at test.angelaskitchen.com
This makes two 13 to 15" pizzas.
Print Recipe Pin Recipe
Course breads, dairy free, freezer recipe, gfcf, gluten free, oamc, pizza
Servings 8

Ingredients
  

  • One recipe of Gluten Free Dairy Free Pizza Crust divided into 2 pizza crusts and shaped
  • 1 cup gluten free dairy free tomato sauce
  • 1 package 3 ounces gluten & dairy free sliced pepperoni
  • 8 ounces 3/4 pound gluten & dairy free sausage (pork, turkey or beef of choice), browned, crumbled and drained
  • 4 ounces of fresh mushrooms cleaned and sliced
  • 1 medium sweet red pepper seeded and chopped
  • 1 medium green pepper seeded and chopped
  • 1 cup chopped onion
  • 1/2 cup sliced black olives
  • 1/2 cup sliced green olives
  • 1 cup gluten and dairy free cheese substitute I 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.

 

Filed Under: Beef & Bison, Breads, Chicken & Turkey, Dairy Free, For the Freezer, GFCF, Gluten Free, OAMC, Pizzas, Pork, Recipe

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Comments

  1. Becca H

    March 1, 2013 at 9:20 pm

    Hi! This looks great! I was wondering where I might find a recipe for the mock-zarella shreddable cheese or the pizza cheese sauce that you reference in the recipe. We are newly GFCF, and the cheese has been soooooo hard to give up. I can manage pretty easily w/o the gluten, but the cheese is so tough!
    Reply

Trackbacks

  1. March 2013 Mini Gluten Free Dairy Free Pizza Freezer Menu says:
    March 1, 2013 at 5:09 pm
    [...] Supreme Pizza - this recipe makes enough topping for two pizzas. [...]
    Reply
  2. Menu Plan Monday – April 15, 2012 says:
    April 15, 2013 at 6:01 am
    [...]  Supreme Pizza (from the freezer) with spinach salad topped with strawberries and Strawberry Rhubarb Salad [...]
    Reply
  3. Menu Plan Monday – July 22, 2013 | Start Gluten Free says:
    July 22, 2013 at 7:01 am
    [...] cooking plan for the week:  Gluten & Dairy Free Supreme Pizza and Cashew Chicken with Bok Choy and Basic Brown Rice will both be making their way into my [...]
    Reply
  4. Weekly Gluten-Free Menu Plan - Mushrooms says:
    October 21, 2013 at 9:23 pm
    [...] Menu Mushrooms are plentiful at Angela’s Kitchen this week with Burgundy Mushroom Stew, Supreme Pizza, Crock Pot Chicken Cacciatore, Lemon Tilapia with Spinach and Mushrooms, and Ultimate Beef [...]
    Reply

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