Buffalo Chicken Pizza, Gluten Free Dairy Free

I know…  Buffalo Chicken.  PIZZA!  Hello, darling, come to mama!  Who’s watching the commercials the game today?  Honestly, it is all about the food for me.  Fun game food.  Gluten Free Dairy Free Buffalo Chicken Pizza combines two game day favorites into one tasty dish.  If you like your buffalo chicken hot and extra spicy, just add a bit more hot sauce to taste.  If you like to make it ahead (like I do) making your game day prep easier on yourself, there are freezer instruction for ya.  I hope you enjoy it as much as we did!

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 it make two 13″ to 15″ pizza crusts.


Printable freezer labels for Buffalo Chicken Pizza.

Printable freezer cards for multiple batches of Buffalo Chicken Pizza

Gluten Free Dairy Free Buffalo Chicken Pizza

Angela Litzinger at test.angelaskitchen.com
Course breads, chicken, dairy free, game day food, gfcf, gluten free, pizza


  • One recipe of Gluten Free Dairy Free Pizza Crust divided into 2 pizza crusts and shaped
  • 3 tablespoons oil divided
  • one large onion thinly sliced
  • 1 pound boneless skinless chicken breast or tenders cut into slices
  • salt and pepper to taste
  • 2 tablespoons gluten free Worcestershire sauce
  • 2 to 3 tablespoons gluten free hot sauce of choice to taste
  • 1 cup tomato sauce
  • 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.


  • Saute onion in 1 tablespoon oil until caramelized. Set aside.
  • In the same pan, heat remaining oil and sauté chicken until cooked through, seasoning with salt and pepper. Add Worcestershire sauce, hot sauce and tomato sauce. Stir until combined. Check seasonings and remove from heat.
  • 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.
  • Dividing between the two pizzas crusts, evenly spoon sauce and chicken onto pizza crusts and to about 1 inch to the raised edges of dough. Dividing between the two pizzas top with caramelized onions.
  • 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 frozen 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.



Gluten Free-zer Friday – Salsa Burgers

Gluten Free Dairy Free Salsa BurgerTime for Gluten Free-zer Friday!  Check out Freezer Food Friday over at MJ’s (link up something yummy!) then stop on back.  If you have a gluten free recipe that you would like to share, post it on your site and link it here.  Then leave me a comment below and I will add you to the Gluten Free-zer Friday roundup.  Thanks!




We bought part of a cow not that long ago…  This is a super easy meal to have on hand.  Serve with a salad, steamed or stir fried veggies when you cook them.


Salsa Burgers

2 lbs ground beef
3/4 cup gluten free salsa (your choice – I like Green Mountain Gringo’s Roasted Garlic)

Place ground beef in a bowl and mix in salsa until well combined. Shape into 8 patties. Note: If patties are too moist to hold together (this depends on how much liquid is in the salsa used) add a small amount of gluten free bread crumbs or a tablespoon or so of sweet rice flour until the patties hold their shape. 

Place plastic wrap or wax paper on cookie sheet.  Place burgers on cookie sheet to flash freeze in the freezer. When frozen, place the frozen burgers in a freezer bag or container, separating with wax paper.

When you are ready to cook: Thaw burgers in refrigerator.  Cook on grill or in skillet until cooked through and no longer pink. Top with guacamole and more salsa, if desired. Serve in gluten free hamburger buns if you choose.



Participating in Gluten Free-zer Friday:

1. If you would like to participate, simply email your post link or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

Sesame Chicken with Broccoli or Bok Choy, Gluten Free Dairy Free, Freezer Instructions

AK canning jar

When my son was just a toddler we lived near a wonderful restaurant that had the best vegetarian egg rolls and dinners.  Our budget was really tight then and it was always a big treat to rent a movie, order from the restaurant and snuggle down as a family to a cozy evening at home.  It was such a tradition my son grew to call the restaurant the “rice store.”  Honestly, when we first went gluten free I was so relieved to have an answer to my daughter’s health issues, I didn’t morn the loss of most gluten based food.  I didn’t, that is, until I realized our staple dinner for family movie night was now off limits.

One of the challenges with eating gluten free is no longer picking up easy take out.   Between gluten based soy sauces and the risk of cross-contamination, what are you to do?  Natalie of Gluten Free Mommy had the same challenge.  She missed her take out, setting out to make the Sesame Chicken that was her favorite.  As soon as I saw this recipe, I knew I had to try it. For my family I reduced the sugar and added broccoli (and I’ve made it with bok choy also – YUM!) to the dish to make it a one dish meal.

I made a triple batch for our use. One recipe was made for dinner that evening, one for the freezer, and one I divided into individual portions over rice for quick lunches or dinners for one.  Making Sesame Chicken ahead of time and freezing it means you will have the speed and convenience of take out without the cross-contamination risks.  When we’re craving take-out, all I have to to is heat and eat. Can’t get faster than that!

Printable freezer labels freezer for Sesame Chicken.

Printable recipe card for multiple batches of Sesame Chicken for the freezer.

Sesame Chicken with Broccoli or Bok Choy, Gluten Free Dairy Free, Freezer Instructions

Angela Litzinger at test.angelaskitchen.com adapted from [Gluten Free Mommy](http://glutenfreemommy.com/sesame-chicken/)
Course chicken, dairy free, freezer cooking, gluten free, main dish, make ahead, oamc, stir fry
Servings 6


  • 6 tablespoons sugar
  • 1/4 cup plus 1 tablespoon gluten free soy sauce divided
  • 2 1/2 tablespoons plus 1 teaspoon rice vinegar divided
  • 1 cup gluten free chicken broth
  • 1 1/2 pounds boneless skinless chicken thighs cut into bite sized pieces
  • 2 egg whites
  • 1/4 cup plus 2 teaspoons cornstarch tapioca or arrowroot starch
  • 1/3 cup oil
  • 1 pound broccoli floretes or sliced bok choy
  • 1 1/2 teaspoons garlic minced
  • 1/2 to 1 teaspoon chili pepper flakes or to taste
  • 1/4 cup sesame seeds
  • To serve: hot cooked rice and thinly sliced green onions


  • In a medium bowl, combine sugar, 1/4 cup gluten free soy sauce, 2 1/2 tablespoons rice vinegar, and chicken broth. Set aside.
  • In a separate bowl, combine chicken pieces, 1 tablespoon gluten free soy sauce, and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch, stirring until well-blended.
  • In your wok or large skillet, heat half of the oil over med-high heat. Add broccoli or bok choy to heated pan and stir fry until crisp tender. Remove vegetables from pan and set aside.
  • Heat remaining oil in skillet. Cook chicken in batches until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Tent with foil to keep chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil (leave just a few tablespoons in the wok). Reduce the heat to med.
  • Cook the garlic and pepper flakes for about a minute. Add set aside soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken, vegetables and sesame seeds. Stir around until everything is well coated with the sauce and heated through. Top with thinly sliced green onions and serve over jasmine rice.
  • Freezing Directions: When vegetables and chicken are done cooking, allow to cool. Once the sauce is thickened and bubbly, add chicken, vegetables and sesame seeds. Allow to cool. Place cooled mixture into freezer bags, removing as much air as possible. Seal, label and freeze.
  • To serve: Thaw and heat through. Top with thinly sliced green onions and serve over jasmine rice with a vegetable or salad.


Sloppy Joes in the Slow Cooker with Freezer Instructions

Gluten Free Dairy Free Slow Cooker Sloppy JoesWe love Sloppy Joes (or as we call them, Sloppy Daddy)! This variation made without the canned sauce is delicious and you can control all the ingredients to suit your family. If you need it to be corn free, make sure all ingredients used are corn free (such as your hot sauce). If you need it to be fish free, you will either need to use a vegan gluten free Worcestershire sauce or skip it and altogether.

I altered this recipe from Not Your Mother’s Slow Cooker Cookbook to my family’s tastes and added freezer instructions. Enjoy!

Sloppy Joes in the Slow Cooker with Freezer Instructions

adapted by Angela Litzinger at test.angelaskitchen.com from Not Your Mother's Slow Cooker Cookbook
Course beef, main, slow cooker
Servings 8


  • 2 pounds lean ground beef
  • 2 medium onions diced
  • 1 large bell pepper seeded and diced
  • 2 large ribs celery diced
  • 3 cloves garlic minced
  • 12 oz. canned tomato paste
  • 1/4 cup cider vinegar
  • 1/4 cup packed dark brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon dry mustard
  • 1 1/2 teaspoons salt
  • 1/2 to 1 teaspoon chili powder or to taste
  • 1 tablespoon Worcestershire sauce be sure gluten free
  • 1/2 teaspoon hot sauce be sure gluten free
  • 1/4 teaspoon cayenne pepper
  • To serve: gluten & dairy free hamburger buns or baked russet or sweet potatoes


  • Heat a large skillet over medium-high heat. Add the beef, onion, bell pepper, celery and garlic to the pan, breaking up the meat as it cooks.
  • When the meat is cooked through, drain any excess grease. Transfer the meat and vegetables to slow cooker. Add the remaining ingredients and stir well.
  • Cover and cook on low for 6 to 7 hours. When mixture is finished cooking stir and taste. Add more vinegar, sugar, salt or pepper if needed. Serve the meat mixture spooned on to the buns or baked russet or sweet potato.
  • To freeze: After cooking the meat mixture and draining the grease, allow to cool. Place in gallon sized freezer bag with remaining sloppy joe ingredients. Remove as much air as possible, seal and label before freezing. To serve: Place contents of bag in slow cooker after thawing. Cover and cook on low for 6-7 hours.


Apple Pork Roast Recipe, Slow Cooker

AK canning jar

Apples and pork roast pair perfectly.  Cook them in a slow cooker where the apple gets a chance to braise with the pork, working the sweet flavor though the meat and you have an amazing meal for your family.  I hope you enjoy this as much as we did!


Printable freezer labels for Slow Cooker Apple Pork Roast.


Slow Cooker Apple Pork Roast Recipe

Angela Litzinger at test.angelaskitchen.com
Course dairy free, gfcf, gluten free, pork, slow cooker
Servings 6 to 8


  • 2 pounds pork roast
  • 1 medium onion thinly sliced
  • 1 large cooking apple cored and cut in 1/2" wedges slices
  • 1 cup unsweetened applesauce
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon ground cinnamon
  • ½ tablespoon ground ginger
  • ½ teaspoon rubbed or ground sage
  • ½ teaspoon crushed red pepper flakes
  • salt and ground black pepper to taste


  • Cut evenly spaced slits in pork roast, about half-way through, about 1 1/2 to 2 inches apart. Place sliced apples into the slits in the roast.
  • Season with salt and pepper into roast and place in slow cooker. Tuck onions and remaining apples around roast. Stir together applesauce, maple syrup or honey, vinegar, cinnamon, ginger, sage and red pepper flakes and pour over the pork roast in the slow cooker.
  • Cover slow cooker. Set on low and leave to cook for 6 to 8 hours. I do not recommend cooking on high heat.
  • To Freeze: Cut evenly spaced slits in pork roast, about half-way through, about 1 1/2 to 2 inches apart. Place sliced apples into the slits in the roast.
  • Season with salt and pepper into roast and place in a gallon-sized freezer bag with remaining apples and onions. Remove as much air as possible and seal. In a quart-sized freezer bag, stir together applesauce, maple syrup or honey, vinegar, cinnamon, ginger, sage and red pepper flakes. Remove as much air as possible and seal. Place both bags into another gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.
  • To serve: Thaw. Place pork, apples and onions into slow cooker. Pour contents of smaller bag over roast. Cover slow cooker. Set on low and leave to cook for 6 to 8 hours. I do not recommend cooking on high heat.


Cranberry Upside-down Cake

Above is our gluten free and dairy free version of Cranberry Upside-down Cake from Everyday Food December 2003 issue.  Ever since my son saw the picture on the magazine, he wanted to make it.  Finally, we have.  We just followed the recipe for the topping (or should I say bottom?) and put our own GFCF yellow cake recipe (for a one layer cake) over that.  You could easily use a purchased GFCF cake mix, as most of them come in one layer size.   I baked it the same as for the recipe, keeping an eye on it, and ta-da!  Tasty!  The kids gobbled it down.

Below is the recipe from Everyday Food with changes to make GFCF.

original recipe here.


Gluten Free Dairy Free Cranberry Upside-down Cake

Angela Litzinger at test.angelaskitchen.com inspired by Everyday Food
The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.
Course cake, Christmas, dairy free, desserts, gluten free, holiday
Servings 8


  • 2 tablespoons GFCF margarine such as Earth Balance Buttery Spread, room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 3/4 cups cranberries I actually used frozen ones that were put right in the pan still frozen
  • mix for single layer GFCF yellow cake or homemade batter for one layer gluten & dairy free cake


  • Preheat oven to 350°, with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons GFCF margarine. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
  • Prepare cake batter according to package directions, or make homemade batter for one layer gluten free dairy free cake.
  • Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.