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Welcome to my food blog! Follow along to see more of my kitchen adventures.  

Gluten-Free Dairy-Free Pizza

Gluten-Free Dairy-Free Pizza

I am SO excited to share this recipe with you all today. As I had hinted in my January intentions, I have been enjoying the gluten-free, dairy-free lifestyle for the past month. So far, I feel great! And I truly haven't felt deprived or finding myself missing any specific foods.

With one exception... PIZZA. I've missed pizza. But I was not going to let my love of pizza deter my goals. So I got creative in my kitchen.  

Pizza 1

I got creative with using some specific food products that make eating healthy a bit easier. I still used my favorite pizza toppings so that it would really feel like pizza to me. From my experience with healthy eating, as long as the flavors are reminiscent to a classic pizza, I don't feel deprived.

And Trader Joe's pulled through with some of those healthy foods. Cauliflower pizza crust + vegan pesto? These perfect pizza staples are luckily gluten- and dairy-free compliant.

While you could easily make this pizza meat-less if you prefer, I like some good Italian cured meats. Pepperoni and hot soppressata are my favorites. Why choose just one? I put them both on top.

Pizza 2

I rounded out this pizza with the "cheese." Now, how are you supposed to have "cheese" on a dairy free pizza you ask? No no, I'm not turning to that vegan cheese nonsense {Also, not really 100% of what that is}. Luckily, Kite Hill comes through for a win. Kite Hill chive cream cheese style spread. It is a GAME CHANGER for this pizza. It's made from almond milk, yet somehow they make it taste so creamy and delicious.

Side Note: Kite Hill actually does have a almond milk ricotta “cheese,” however that wasn’t available in my area.

Dollop the Kite Hill on top like ricotta and enjoy. Seriously, once it's combined with all of the other flavors you have going one, you won't miss that real ricotta one bit.

So yummy, and this meal leaves me feeling light and satisfied at the end of my meal.


Pizza 3

Hot Soppressata Pizza


  • 1 Trader Joe’s cauliflower pizza crust
  • ⅓ - ½ cup pizza sauce
  • ½ teaspoon italian seasoning
  • ¼ - ½ teaspoon crushed red pepper
  • ½ cup vegan pesto (I used Trader Joe’s brand)
  • 6-8 slices hot soppressata
  • 6-8 slices pepperoni
  • 3 oz. Kite Hill chive cream cheese style spread


  1. Preheat oven to 450 degrees F. Prepare cauliflower pizza crust according to package instructions.
  2. Once cooked, allow pizza crust to cool slightly on counter. Layer ingredients on pizza in order listed. I prefer to have the pizza sauce completely covering the base of crust, and then I dollop the pesto all around.
    • Because I like my italian meats a little crispy, I tear each meat slice down the middle, but not all the way through. Then twist each slice before layering on the pizza.
  3. Finish by dolloping on the chive “ricotta” around the pizza.
  4. Cook in 450 degree oven for another 8-12 minutes, or until desired doneness is achieved.

Yield: 2 servings - ½ pizza per serving


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