Gluten Free Meat Lovers Pizza Recipes

GLUTEN-FREE MEAT LOVER'S PIZZA

Gluten-Free Meat Lover's Pizza image

Bisquick® Gluten Free mix crust topped with sausages and veggies for a cheesy pizza - a perfect Italian dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

1 1/3 cups Bisquick™ Gluten Free mix
1 teaspoon dried basil leaves
1/2 cup water
1/3 cup vegetable oil
2 eggs, beaten
2 cups gluten-free shredded mozzarella cheese (8 oz)
1/2 lb gluten-free bulk Italian pork sausage
1 large onion, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
1 can (8 oz) gluten-free pizza sauce
2 oz gluten-free sliced pepperoni

Steps:

Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray (without flour).
In medium bowl, stir Bisquick mix, basil, water, oil and eggs until well blended. Spread in pan. Sprinkle with 1/2 cup of the cheese. Bake 15 minutes or until cheese turns golden brown.
Meanwhile, in 10-inch skillet, cook sausage, onion and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and vegetables are tender. Remove from heat; drain if necessary.
Spread pizza sauce over partially baked crust. Top with pepperoni and sausage mixture. Sprinkle with remaining 1 1/2 cups cheese. Bake 10 to 15 minutes or until cheese is melted.

Nutrition Facts : Calories 510, Carbohydrate 30 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 6 g, TransFat 0 g

HEARTY MEAT LOVER'S PIZZA

Hearty Meat Lover's Pizza image

Enjoy this cheesy pizza topped with sausage and olives - perfect for Italian dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 2

Number Of Ingredients 14

Ingredients

1 package regular active or fast-acting dry yeast
1 cup warm water (105°F to 115°F)
1 1/2 cups Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
Cornmeal
1 lb bulk mild Italian pork sausage
1 large onion, chopped (1 cup)
1 can (8 oz) pizza sauce
1 medium green bell pepper, chopped (1 cup)
1 can (2 1/4 oz) sliced ripe olives, drained
1 package (3.5 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)

Steps:

In medium bowl, dissolve yeast in warm water. Stir in flours, oil and salt. Beat vigorously 20 strokes with spoon. Let dough rest in bowl 20 minutes.
Meanwhile, move oven rack to lowest position; heat oven to 425°F. Grease 2 cookie sheets or 12-inch pizza pans with additional oil. Sprinkle with cornmeal. In 10-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and onion is tender; drain.
Divide dough in half. With floured fingers, pat each half into 11-inch round on cookie sheet. Spread pizza sauce over dough rounds. Top each with sausage mixture, bell pepper, olives, pepperoni and cheese.
Bake 15 to 20 minutes or until cheese is melted and sauce is bubbly.

Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 2 g, TransFat 0 g

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