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I have recently added gluten-free to the already present dairy-free in my life and things have CHANGED y’all. It’s hard out there for us food intolerant folks. Thankfully we are living in a time when healthy options are much more free-flowing (thank you TJ’s, Whole Foods, and LA!!!) so it isn’t as daunting as trying to eat this way years and years ago.

I am a foodie and I love beer. I love trying new foods and new places. So this is hard for me. But I figured if it would help my digestion, then it’s worth giving it a try. So far, SO GOOD. Which is bittersweet bc beer. While I love trying new foods, my daily go-to foods are pretty basic and honestly not as healthy as I once hoped that they would be. But I have gotten to the point where I no longer want to solely enjoy what I am eating, I want to not feel like crap afterward as well. Prioritizing quality of life, ya know?

So here is this recipe that is everything I wanted it to be and more. I honestly wasn’t even thinking about blogging this at all, but after I made it and tried it and LOVED it, I realized that there are ways to work around this food intolerance thing that I actually enjoy. Finding dairy-free cheese that actually tastes good AND melts is hard… until now. I knew I had to share with you guys. Welcome to my new fave, easy pizza recipe! Totally up to you to add more or fewer toppings, I just did what I knew I liked. I will probably try with different toppings next time, just to keep things new and interesting.

Delicious Gluten + Dairy Free Pizza 
UDI’s gluten-free pizza crust (1)
SO Delicious Mozzarella dairy-free shreds
Large pepperoni
Olives
Basil leaves
Tomato paste
Oregano
Garlic Salt
Oil

Set the oven to 375 before you start so it’s ready for your pizza when you’re done making it! So, I covered my round pan with aluminum foil and spread some olive oil with garlic salt on it before I put the crust down, just for an extra touch of flavor. I spread tomato paste on the crust and added oregano flakes and a touch of garlic salt to the base. I put a handful of cheese on the crust and spread it around — don’t over do it on the cheese. It spreads really well and is super flavorful so don’t put too much! I laid out the pepperonis, olives, and basil leaves throughout the pizza and voila! Easy, peasy. I popped it in the oven for about 10 minutes, totally up to you how well done you like your pizza.

I was SO pleasantly surprised that I made a second one for my lunch at work the next day with the rest of the ingredients. I had plenty of leftover ingredients to make more pizzas if only I had gotten more crusts! It’s a super easy meal to make and pretty affordable if you break it out meal by meal!

Let me know if you try this, if you have tried different recipes, or what toppings you would add on yours! I am going to try an oil / pesto base once I can find a dairy-free pesto! Add some chicken and dairy free parm…. YUM!

I would also LOVE to know if you have any other dairy / gluten-free recipes that you swear by. The more the merrier over here.

Thanks for stopping by!!