Meat Lovers Pizza

By Published On: January 23rd, 2024901 wordsViews: 144
Gourmet Gluten & Grain Free Baking Mixes | Grain Free Mama’s

Pizza, a delightful and versatile dish that has conquered the hearts and palates of people worldwide, has a fascinating history. From its humble beginnings in Naples, Italy, to its transformation into an iconic American comfort food, pizza has a story worth telling. And the best part? You don’t have to give up on this beloved treat, even if you have food allergies or sensitivities. With Grain Free Mama’s Original Pizza Crust Mix, you can create a mouthwatering Meat Lover Pizza that’s not only delicious but also allergy friendly. Join us on this culinary journey through time and flavor as we explore the rich history of pizza and savor its modern adaptation.

Before we delve into the savory details of our Meat Lover Pizza recipe, let’s take a step back in time to understand the origins of this cherished dish. Pizza, in its simplest form, originated in Naples, Italy, during the late 18th century. The original pizza consisted of a basic flatbread topped with tomato sauce and mozzarella cheese—a humble meal for the working class. It was a convenient and affordable way to satisfy hunger quickly.

Pizza’s journey from Italy to America is a story of culinary adaptation and innovation. Italian immigrants who settled in New York City in the early 20th century brought their cherished pizza recipes with them. They opened small pizzerias, introducing the American palate to this delicious creation.

However, the early versions of pizza in America were quite different from what we know today. They were often simpler, with traditional toppings like tomato, cheese, and maybe a sprinkle of pepperoni. But as the years went by, pizza underwent a transformation.

The concept of a “Meat Lover’s Pizza” was an American invention. This flavorful variation emerged as a response to the growing demand for heartier and more indulgent toppings. It was a celebration of all things carnivorous, featuring an assortment of savory meats like pepperoni, sausage, bacon, and sometimes even ham or ground beef, all generously layered atop a bed of cheese and tomato sauce.

As the popularity of Meat Lover Pizza grew, pizzerias across the United States began offering their own unique twists on this satisfying dish. It became a staple at family gatherings, celebrations, and Friday night dinners.

While pizza has evolved and diversified over the years, it has also presented challenges for individuals with food allergies and sensitivities. Traditional pizza crusts are typically made from wheat flour, and many toppings include dairy, making it a no-go for those with gluten or lactose intolerances. While the more recent gluten-free, cauliflower, and keto offerings are an improvement, they typically include other grain and nut flowers. This again puts them off limits to many. But fear not! This is where Grain Free Mama’s pizza crust mix comes to the rescue.

Grain Free Mama’s is a Food Tech consumer product good company dedicated to making the healthiest baking mixes on the planet. Our mission is to provide delicious and nutritious options for people with various dietary restrictions, including those with food allergies and sensitivities.

Grain Free Mama’s Original Pizza Crust Mix is a game-changer for pizza lovers who want to enjoy their favorite dish without worrying about allergens. It’s edible grass ingredient-free, which means it contains no flours of non-gluten or gluten grains, no corn, no rice, and no cane sugar. Additionally, it’s dairy-free, soy-free, and botanical nut-free, making it a versatile choice for those with diverse dietary needs.

Now that we’ve explored the history of pizza and how it has become a beloved American staple, let’s dive into the exciting part—the recipe!


Grain Free Mama’s Meat Lover Pizza


– 1 package of Grain Free Mama’s Original Pizza Crust Mix

– 1 TBSP gelatin (if using plant-based, use 1 tsp.)

– 1/3 cup hot water

– 2 tablespoons coconut oil (melted)

– 1 cup tomato sauce (choose a gluten-free, dairy-free option)

– 2/3 cup dairy-free mozzarella cheese (I use a combination of mozzarella and cheddar)

– 1/2 cup sliced pepperoni

– 1/2 cup cooked sausage (best to use homemade sausage – recipe in Food Breakthrough cookbook)

– 4-5 artichoke hearts (cut into fourths)

– 1/2 cup sliced red onion

– 1/4 cup sliced black olives (optional)

– 1/4 cup sliced green bell pepper (optional)



  1. In a mixing bowl, add 1/3 cup boiling water and 1 TBSP gelatin (If using vegetable gelatin, reduce to 3/4 tsp). Mix to dissolve.
  2. Add 2 TBSP coconut oil and 1 TBSP apple cider vinegar.
  3. Add dry mix and mix thoroughly. (If dough is crumbly add 1 tsp water and stir well.) NOTE: If dough is crumbly, add 1 tsp. of water or apple cider vinegar. Mix should resemble biscuit mix consistency.
  4. Roll out dough to desired thickness on lightly greased pan. Poke a few holes in the dough with a fork.
  5. Bake crust for 10 minutes at 400 degrees.
  6. Remove from oven.
  7. Spread the tomato sauce evenly over the crust, leaving a small border around the edges.
  8. Sprinkle dairy-free mozzarella cheese over the sauce.
  9. Top your pizza with pepperoni, sausage, artichoke hearts, and red onion.
  10. Bake at 400 degrees for an additional 15 minutes.
  11. Remove from the oven and let it cool for a few minutes before slicing.

In conclusion, pizza is not just a delicious dish; it’s a piece of culinary history that has evolved and adapted over time to meet the tastes and needs of diverse populations. With Grain Free Mama’s pizza crust mix, you can enjoy the classic comfort of a Meat Lover Pizza while accommodating food allergies and sensitivities.

Margie Traxler | Owner, Grain Free Mamas

Written by Margie Traxler
Grain Free Mama’s is a FoodTech Consumer Product Goods company. We make gluten/grain/sugar free (Edible Grasses Free), dairy free and botanical nut free baking mixes that put the simple back into simply good for you. We also have educational resources to help you on your healthy eating journey. Margie, the Founder/CEO, received her B.S. in Biology from Portland State University. She has 22 years of experience as a successful Restaurant owner. She lives and operates her business in Henderson, Nevada.

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