When I first went gluten free, I found it so hard to find pizza that I could order in safely. So instead… of course I started just making my own! Its safer, faster and plus I can use any toppings I want! This banana pepper pizza is an easy gluten free recipe. It is also a nut free recipe and can be made as a dairy free recipe by just using dairy free cheese.
This banana pepper pizza can be made in 30 minutes or less…which is way less time than take-out! Its packed with my favorite fresh toppings, just like my gluten free bruschetta chicken pizza!
I love cooking with bell peppers. Whether it is roasting them, stuffing them or even using them as a topping, they are the perfect addition to an easy weeknight dinner, especially this stuffed peppers without rice and this Italian pulled pork skillet.
Why You’ll Love This Allergy Friendly Recipe
- I love how easy this pizza is to make. There is no need to make my own dough with a mixer dough hook. All I need to make this banana pepper pizza is storebought gluten-free dough or a storebought crust and my toppings.
- This is a great recipe because it is fast to come together. I love making it as a quick dinner after a long day of work.
- This recipe produces very little mess. You can make it in one pan or bake it on a baking stone. Beyond that, you will only require a cutting board for chopping along with a small bowl to whisk your dressing together. Basically the idea recipe if you hate doing dishes…like me!
Ingredients & Substitutions
Gluten-free pizza crust: You can often find gluten-free pizza crusts in the frozen food section in your grocery store. Generally, they are already rolled out and ready to bake. I really enjoy the gluten-free pizza crust from Trader Joe. I also like the gluten free pizza dough from trader joes as well! If you cant find a plain crust or dough, I have also just used a plain white pizza before and its still delicious…plus skips the need to buy cheese!
Dairy-free or fat-free mozzarella cheese: I use mozzarella on this pizza. I switch back and forth between fat free mozzarella and dairy free mozzarella.
Romaine lettuce: Crisp and refreshing, romaine is ideal here. However, if you have other greens on hand to use up, feel free to substitute with arugula or iceberg lettuce.
Salami: If you are gluten-free, make sure you read the label to ensure there aren’t any fillers in the salami. You could also replace it with other Italian meats such as prosciutto or hot sausage.
Turkey pepperoni: Pepperoni is always a popular choice on pizza and turkey pepperoni is particularly wonderful because it is leaner. Feel free to replace it with another type of pepperoni if preferred like vegan pepperoni.
Banana peppers: These tangy peppers offer medium heat and a tangy taste to this banana pepper pizza. I love throwing them on my salads, sandwiches and now my pizza! However, if you don’t love spice, you can replace them with cooked green peppers, yellow peppers, or roasted red peppers.
Red onion: Green onions or white onions make a good replacement if needed.
Olive oil: If I am in a pinch, I use a different type of salad oil such as avocado oil.
Red wine vinegar: This vinegar brightens the salad but feel free to use balsamic or apple cider vinegar if you don’t have any in your kitchen.
Taste & Texture
This banana pepper pizza is wonderfully savory with tanginess in the dressing, heat from the banana peppers, and a salty spiciness from the salami and pepperoni. As a white pizza, it doesn’t include any marinara sauce or pizza sauce, relying on the contrasting textures and flavors of the other ingredients. Even though tomato sauce is wonderful on pizza, it isn’t needed on this gluten-free pizza which has plenty of cheese, meat, and spicy peppers. The base crust will be delicious and chewy while the meat will be softer and the romaine will add some refreshing crispness. The salad mixture helps balance out the richer elements of the pizza, making it truly addictive.
Directions
- Preheat your oven according to the instructions on the gluten-free pizza crust box.
- Spread the shredded mozzarella cheese evenly over the pizza crust.
- Bake the pizza for the recommended time on the box, or until the cheese is melted and golden brown.
- While the pizza is baking, prepare the chopped toppings. On a cutting board, chop the romaine lettuce, salami, turkey pepperoni, and banana peppers into bite-sized pieces. Add the chopped red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, and Italian seasoning.
- Once the pizza is baked, remove it from the oven and let it cool slightly.
- Spread the chopped lettuce, salami, pepperoni, and red onion over the top of the pizza.
- Drizzle the prepared vinaigrette over the chopped toppings.
- Slice and enjoy!
Expert Tips and Tricks
- Once you have made this banana pepper pizza once, you may want to change it up the next time with all of your favorite toppings like parmesan cheese, olives, crispy bacon, Canadian bacon, or green bell peppers.
- If you don’t have banana peppers at home but have plenty of sweet peppers, feel free to use those instead. I always sprinkle the pizza with some red pepper flakes to add some heat to make up for the missing banana peppers.
- I like to line my baking sheet with parchment paper before putting your pizza on top for easier clean up.
- Feel free to add any other of your favorite pizza toppings or ones that you would typically add to Italian subs like black olives, fresh arugula, bacon piece, and fresh bell pepper.
- While you don’t need a pizza stone to make this pizza, using one helps bake the pizza dough evenly so that the bottom of the crust becomes a light shade of golden brown. However, you could use a parchment-lined baking sheet instead. Whatever way you choose to bake your pizza, it will be a wonderful choice for family pizza night.
How to store
I store the leftover pizza slices in an airtight container in the fridge for up to three days or on a plate covered with plastic wrap.
Chopped Banana Pepper Pizza Recipe (Gluten Free)
Ingredients
- 1 gluten-free pizza crust store-bought
- 1 cup Dairy-free or fat-free mozzarella cheese shredded
- 4 cups chopped romaine lettuce or other leafy greens
- 6-8 slices salami
- 10-12 slices turkey pepperoni
- ¼ cup banana peppers
- 2 tablespoons red onion
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons Italian seasoning
Instructions
- Preheat your oven according to the instructions on the gluten-free pizza crust box.
- Spread the shredded mozzarella cheese evenly over the pizza crust.
- Bake the pizza for the recommended time on the box, or until the cheese is melted and golden brown.
- While the pizza is baking, prepare the chopped toppings. On a cutting board, chop the romaine lettuce, salami, turkey pepperoni, and banana peppers into bite-sized pieces. Add the chopped red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, and Italian seasoning.
- Once the pizza is baked, remove it from the oven and let it cool slightly.
- Spread the chopped lettuce, salami, pepperoni, and red onion over the top of the pizza.
- Drizzle the prepared vinaigrette over the chopped toppings.
- Slice and enjoy!
Leave a Reply