Zeia Gluten-Free Pizza Crusts + Toppings

The Gluten-Free Pizza Basics

Zeia Gluten-Free Pizza Crusts and Bella Capra semi-soft goat cheese

Zeia Pizza Crust

One of the things I love about following gluten-free friends on Instagram, is that word spreads when new gluten-free products appear or if someone honestly shares that they really liked something. That is how we found this pizza crust. So it is not sponsored, I’m just glad to share.

Zeia gluten-free pizza crusts are gluten-free, nut-free, soy-free, dairy-free and vegan. They come in original (10-inch) and seasoned (12-inch) crusts.

Since we live in Texas, we ordered online and then bake at home. When they arrive place them in the freezer. We tried both crusts and loved them, so we ordered more to stock up the freezer. Meanwhile, we get to support a woman-owned small business.

Yes, we’ve been eating lots of pizza around here. And no one is complaining about it.

Sierra Nevada Semi-Soft Goat Cheese

One of the other things that has been a game changer when it comes to our gluten-free pizza game is finding the Bella Capra semi-soft goat cheese. It melts so nicely and doesn’t have a goat milk tang. It is really perfect for pizza.

I’ve also been using it in a lot of recipes lately, like beef scalloped potatoes and Greek moussaka.

Field Day organic gluten-free pizza sauce

Gluten-Free Pizza Sauce

And of course, there are many gluten-free pizza sauce options. We really like the flavor of this organic field day brand. I use what I need and then freeze the rest in small jars. That way we can pull out a jar each time we want pizza and don’t waste a giant jar of sauce.

It is a good trick for tomato sauce and diced tomatoes, too. Use what you need and transfer the rest to clean glass jars for freezing. For tomato paste, I usually scoop out 1 tablespoon measurements and freeze in an ice tray. Then store in a freezer bag!

You can also freeze sauces like faux hollandaise, chimichurri, pesto, ripe banana puree, or sweet potato puree. It makes cooking and baking so much easier. And there is less food waste.

Different Pizza Topping Options

When baked in the oven on a pre-heated pizza stone at 400 degrees F, the crust is softer and bendable (perfect for pepperoni or Philly cheesesteak). When cooked at 450 degrees F, the crust becomes nice and crisp (perfect for Hawaiian).

Pepperoni Pizza

Zeia Gluten-Free Pizza Crusts and Bella Capra semi-soft goat cheese topped with pepperoni

Okay so we’ll start with a classic pepperoni pizza. We usually have frozen pepperoni in the freezer, too. So this one is an easy pizza to throw together.

Which is really nice because I don’t order pizza delivery from places that have potential for cross-contamination. And those are all pizza places that aren’t 100% gluten-free.

My favorite brand of pepperoni is Applegate Naturals uncured turkey pepperoni, which is gluten and casein-free.

I like the turkey pepperoni because it has less fat and calories than pork/beef pepperoni.  The uncured version because it doesn’t contain nitrates and nitrites.  No antibiotics are used, either. It is so good in summer pasta salad with Italian dressing or pepperoni pizza bites!

Zeia Gluten-Free Pizza Crusts and Bella Capra semi-soft goat cheese topped with pepperoni

So we pre-heated the pizza stone in the oven 400 degrees F. Placed the frozen crust on the pizza stone and let that bake for about 5 minutes. Then take it out and put on the pizza sauce, grated cheese, and chopped pepperoni (all thawed). Cook for about 7-10 minutes.

The crust comes out so nice and bendable. My favorite way to eat a pepperoni pizza is to fold it in half. And I could do it with the Zeia crust!

Philly Cheesesteak Pizza

I love Philly cheesesteak. It is such a great combo of mushrooms, onions, bell pepper and beef smothered in cheesy goodness.

I’ve made a Philly cheesesteak casserole and Philly cheesesteak pizza using a different crust. And although it was good, I really do like this Zeia crust better.

Philly Cheesesteak Gluten-Free Pizza with a Zeia Crust

So for this pizza prep, we cut up the vegetables and sautéed them in goat butter. Remove from the pan and add ground beef or bison and cook until done.

You don’t need very much meat (or mushrooms) so I would plan to make something else with the rest of it because they usually they come in one pound portions. You could make bison enchilada soup, juicy mushroom burgers, or stuffed peppers.

While the veggies and meat are prepared, pre-heat the pizza stone in the oven 400 degrees F. Place the frozen crust on the pizza stone and let that bake for about 5 minutes.

Then take it out and put on the pizza sauce, sautéed veggies, cooked ground meat, and cover with grated cheese. Cook for about 7-10 minutes depending on how melted you’d like the cheese.

Hawaiian Pizza

To pineapple, or not to pineapple? That is the question.

Hawaiian Pizza Ingredients - pineapple, Canadian bacon, pickled jalapeños, pizza sauce, and cheese, and a Zeia Gluten-Free Pizza Crust

I personally like it on Hawaiian pizza with Canadian bacon, or regular bacon, and pickled jalapeños. It’s a great combo of sweet, spicy and salty. We didn’t have to pre-cook any toppings for this pizza. Just cut everything up into small pieces.

Again, pre-heat the pizza stone in the oven. This time we tried it at 450 degrees F and it formed a crispier crust.

Place the frozen crust on the pizza stone and let that bake for about 5 minutes. Then take it out and put on the pizza sauce, cheese, pineapple, bacon, and jalapenos. Cook for about 7-10 minutes.

Hawaiian Gluten-Free Pizza on a Zeia Gluten-Free Crust

Enjoy your gluten-free pizzas on these wonderful Zeia crusts.

And just in case you were wondering, here are the ingredients. I like that they use guar gum instead of xanthan gum, too. And that they are made in a dedicated gluten-free facility. 🙂

Ingredients in the Zeia pizza crust

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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