Pizza 2 Ways

Pizza 2 Ways

Pizza 2 Ways

Recipe Details:

Who doesn’t succumb to a pizza craving every once in a while? You may substitute a cauliflower crust if you can have dairy, but what about those of us that need to be both gluten free and dairy free? Here is your answer. A delicious homemade crust that you may top any way you choose. We are offering two versions, a veggie pizza with a home make tomato sauce, and a pepperoni pizza.

TOTAL TIME: 3 hours

ACTIVE: 30 min

INACTIVE: 2.5 hours

Makes 2 pizzas

Equipment List

  • Small bowl or tall glass
  • Medium mixing bowl
  • Electric mixer
  • Large sheet pan, or

2 smaller ones

Ingredients for dough:

  • 1 packet of yeast
  • 1 1/2 cups of water
  • 1 tsp sugar
  • 540 grams of gfJules flour (4 cups)
  • 2 tsp kosher salt
  • 2 Tbs Italian herbs
  • 2 Tbs extra virgin olive oil

Ingredients for Veggi Pizza:

  • Tomato
  • Non-dairy mozzarella
  • Arugula
  • Basil
  • Pizza Sauce

Please watch our video to make this tomato sauce.

Ingredients for Meat Pizza:

  • Spaghetti sauce
  • GF pepperoni slices
  • Summer sausage
  • Non-dairy cheddar shreds
  • Non-dairy mozzarella shreds

Please see our suggested ingredient providers links just below the recipe…

Pizza Dough

Prepare yeast

Warm water to 95F to 110F. Combine with yeast and sugar. Set aside for 10 minutes.

Mix together

Combine dough ingredients. Mix until a ball of dough begins to form.

Place in bowl

Pour mixture into parchment paper lined bowl.

Shape into ball

Use your hands to shape the dough into a ball. Put in a warm place and let rise for 2 hours.


Divide the dough into two sections if using two smaller sheet pans.

Roll dough

Stretch the dough out on to the sheet pan using your hands. Spread some oil on top.

Your pizza dough is ready for toppings.

Veggie Pizza Topping

Slice tomatoes

Slice the tomatoes.

Pizza sauce

Spread pizza sauce on the dough. Use our pizza sauce recipe blog.

Add cheese

Place slices of tomato and non-dairy mozzarella on the pizza. Bake for 425F for 15 minutes.

Finishing Touches

Add fresh arugula and basil.

Meat Pizza Topping

Add sauce

Use spaghetti sauce from a jar and spread over the dough.

Add pepperoni

Place pepperoni slices so they cover the pizza.

Add meat

Add summer sausage or any other meat as an extra meat topping.

Add cheese

Top with non-dairy mozzarella and cheddar shreds. Bake at 425F for 15 minutes.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For gluten free flour: gfJules All Purpose Flour

For non-diary cheese shreds: Daiya non-dairy shreds

For non-dairy mozzarella slices: Miyokos Vega Mozz may be found at Whole Foods

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pizza Sauce

Pizza Sauce

Pizza Sauce

Recipe Details:

Want a tomato sauce that brings freshness to your dish? This tomato sauce is perfect for homemade pizza, but it’s also great on pasta and hot meatball sandwiches. It’s only limited to your imagination. Keep it in the freezer for up to three months, so make it ahead and enjoy it with any meal.

TOTAL TIME: 30 min

ACTIVE: 15 min

INACTIVE: 15 min

Makes 4 Cups

SERVING: 1/2 cup

Equipment List

Medium sauce pan


  • 3 Tbs extra virgin olive oil
  • 1/4 cup parsley
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 2 garlic cloves
  • 1/2 cup fresh basil leaves
  • 1 sprig each rosemary, sage, thyme
  • 3 14-oz cans crushed tomatoes
  • 1 Tbs tomato paste
  • Salt & pepper to taste

Mise En Place

Gather all the Ingredients

Chop veggies

Small dice the onion, carrot, and celery. Finely chop the parsley.


In a sauce pan, heat the olive oil over medium heat. Add the onion, carrot, celery and parsley. Cook for three minutes. Add garlic, cook for another three minutes.

Add herbs

Chop the basil leaves. Add the basil leaves, rosemary, sage, and thyme. Stir for 30 seconds.

Add tomatoes

Add the remaining ingredients. Reduce to a simmer, cook uncovered for 10 minutes.


Remove the herb sprigs. Enjoy.

Keep it refrigerated for four days or frozen for three months.