Gluten Free Stuffed Pizza

– Wildtree Recipes.   ….for instructions…


1 teaspoons Wildtree Natural Grapeseed Oil

1 cup sliced mushrooms

½ cup diced bell pepper

½ cup chopped frozen broccoli

1 cup part skim ricotta

¾ cup part skim shredded mozzarella

4 teaspoons Wildtree Pizza Sauce Seasoning, divided

1 box Wildtree Gluten Free Pizza Dough

1 (8 ounce) can tomato sauce

Pizza, Without the Pizza


Just Pepperoni

Chunks of Mozzarella

Mini Peppers

I fried the pepperoni & peppers for a few minutes,

tossed in a handful of mozzarella, ok, I chopped up

two mozzarella cheese sticks 🙂 I don’t have fancy-shmancy

fresh mozzarella balls! (but if I did, I would use that:)))

Sprinkle with Red Pepper Flakes & Parmesan Cheese

and a pinch of Oregano.

Yes, it’s ok to tear open the packets from Pizza Hut, lol.

This is a yummy, low-carb, snack. The mini peppers

are sweet and colorful. You can lower the fat content by

using Turkey Pepperoni instead of traditional. YUM




  • 12 oz pizza dough, homemade (recipe link above) or store-bought
  • 1-1/4 cups part-skim ricotta cheese
  • 1 Tablespoon chopped rosemary, fresh
  • 1 teaspoon roasted garlic salt (such as Lawry’s)
  • 1/4 cup butter
  • 2 cups sauteed, sliced assorted mushrooms (such as button, baby bellas, porcini and shitake
  • 2-1/2 cups shredded mozzarella cheese
  • 1-2 Tablespoons extra-virgin olive oil
  • red pepper flakes, optional
  • freshly ground black pepper, optional


  • Preheat oven to 450 degrees F.
  • In small bowl, combine ricotta cheese, rosemary and garlic salt. Set aside.
  • Add butter to a nonstick saute pan over medium heat. Add mushrooms and saute until cooked through. If you are using any dried mushrooms, first cook any fresh mushrooms, adding the dried (rehydrated) ones at the end. This helps remove any excess water. Salt mushrooms to taste.
  • Spread ricotta cheese mixture evenly over pizza dough. Sprinkle on half of the mozzarella cheese. Add mushrooms in a single layer and follow with remaining mozzarella cheese. Drizzle with olive oil.
  • Bake for 14-16 minutes or until done. Let sit for 2 minutes before slicing. Sprinkle with red pepper flakes and freshly ground pepper.
  • Quick-No-Fail-Pizza-Dough



  • 1-1/4 cups all-purpose flour
  • 1-1/8 teaspoon (1/8 oz) rapid-rise yeast
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup warm water (100 – 115 degrees F)


  • Place flour, yeast, sugar and salt into the bowl of your food processor. Pulse it once or twice to mix up the ingredients.
  • In a pourable, glass measuring cup, combine oil and water (make sure water is between 100 and 115 degrees F). Turn on food processor and slowly pour water mixture through the feed tube. Process until a ball of dough forms. Run for another minute until dough is smooth. If dough is sticky, add another Tablespoon or two of flour through the feed tube while running. Dough should only be slightly sticky.
  • Form the dough into a ball and place in an oiled medium-sized mixing bowl. Cover with plastic wrap. Place in a warm spot until it doubles in size, about 45 minutes.
  • Take ball of dough and knead it on a cutting board sprinkled with flour for five minutes. Place back in the oiled bowl, cover and let rise again for 20-30 minutes.
  • Preheat oven to 450 degrees F. Spray a pizza pan with cooking spray or place your pizza stone in the oven. Place ball of dough on a floured cutting board, pressing it flat with your palms. Use your fingertips to continue pressing the dough (which also stretches it larger) in a circular motion until you have a 12-14″ circle. Carefully place on pizza pan and fill with toppings.