Cheesesteak Pizza

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I don’t update recipes very often but I just had to update this cheesesteak pizza recipe! I first made it in 2015 and since then, so many good gluten free products have come out (or I just took a while to find them). Plus my cooking and photography skills have improved since then too.

When I first though of this recipe, I got the idea from a pizza that Lenny likes to order. The restaurant makes safe gluten free pizzas (special staff training, separate prep area, separate ingredients, separate utensils,…) but does not offer their philly cheesesteak pizza in gluten free so I’ve never been able to try it. Now that I’ve made my own version, I know why Lenny orders that pizza every time we eat at that restaurant.

My original recipe had a little bit of cashew cheese sprinkled on top but that’s not very CHEESEsteak like. To get in the CHEESEsteak spirit this time around, I included dairy free cheese in three forms. The sauce is a cheesy white sauce made using Daiya mozzarella style shreds with coconut milk and pepper. Then I sprinkled even more “mozzarella” on top like you would any good pizza. Once the pizza came out of the oven, I drizzled it in a very decent amount of Daiya cheddar style “cheeze” sauce. So good!

What’s that you say? Still not cheesy enough??? I wasn’t going to suggest something this drastic but if you insist, you can swap out the crust for this “just the crust” cheesy stuffed crust pizza. You’ll want the crust cooked before using it in this recipe. Sadly, I didn’t think to try my stuffed crust until after this was already made but at least that leaves me money in my grocery budget for something other than dairy free cheese.

Aside from the cheese, the other biggest improvement I made to this pizza was the meat. Look at how thick the steak was sliced on my original attempt. I seriously didn’t know you could buy super thinly sliced steak. It’s too difficult and time consuming to cut it that thin at home. The thinner cut results in those super thin strands of meat like you’d get on a real cheesesteak sandwich. Thick steak slices are again, not very cheesesteak-like and they make taking a bite out of the pizza kind of difficult and messy. The meat was labeled “beef round thin top round steak”. I’ll include a photo of the packaging in the recipe below in case you’ve never seen this at the store either.

The last improvement was with the crust. I make a decent pizza crust out of my multi-purpose dough but it’s nowhere near as good as something like Chebe or Udis which I had never tried at the time of making the original recipe. For homemade options, you could make my multi-purpose dough into bagels (I recommend adding 1 tsp roasted garlic powder + 3/4 tsp oregano). For semi-homemade, the Chebe mix works great or you can use that same mix to make my stuffed crust recipe that I mentioned earlier.

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Cheesesteak Pizza

• Author: Meagan Fikes
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 minutes
• Yield: 2 servings 1x

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Description

Gluten free cheesesteak pizza made with dairy free cheese in 3 forms – simple cheesy white sauce, sprinkled with mozzarella, and drizzled with cheese sauce!

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Ingredients

• 1 Tbsp cooking fat of choice
• 1/3 lb very thinly sliced steak *see notes
• salt and pepper to taste (for the steak)
• 1/4 yellow bell pepper, sliced
• 1/4 green bell pepper, sliced
• 1/4 red bell pepper sliced
• 1/4 onion, sliced
• 1/4 C full fat coconut milk
• 1/8 tsp pepper (for the sauce)
• 1/2 C Daiya mozzarella style shreds, divided
• 1 8-10 inch prepared pizza crust, gluten free, dairy free *see notes
• 3 Tbsp Daiya cheddar style deluxe cheeze sauce

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Instructions

1. Preheat oven. You’ll want to use the temperature specified by the package/recipe of the pizza crust you are choosing to use.
2. Stack the steak slices on top of each other and roll into a log. Use a sharp knife to cut slices off the log so you end up with small strips of steak. Season with salt and pepper.
   
3. Add about a half tablespoon or so of fat to a skillet over medium heat. Once hot, add the steak and saute until fully cooked, stirring occasionally. Remove from the skillet and set aside for now.
   
4. Add more fat to the skillet, if needed, and cook the sliced bell peppers.(You can work on the sauce in the next step while you wait. It’s really simple!) Once the peppers just start to soften, add the onion slices. When the veggies are almost cooked to your liking (I made mine soft with a little charring) add the mushrooms which will just be gently cooked for a few minutes.
   
5. In a small saucepan over medium heat, whisk together the coconut milk and pepper. Once heated, whisk in 3 tablespoons of the mozzarella until melted then remove from heat.
6. Once the sauce has cooled a bit and thickened, spread it evenly over the pizza crust.
   
7. Sprinkle the finished meat and veggies evenly on the pizza. Add the remainder of the mozzarella shreds (about 1/3 C or to taste) to the pizza and bake until the cheese is melted or longer if your crust recipe specifies so. (I used Udis which cooks from thawed for 5-7 mins.)
8. Once the pizza finishes cooking, drizzle the cheese sauce over the top of the pizza and serve.

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Notes

• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• For the steak, I bought a very thinly pre-sliced top round steak. Here’s what it looked like:
  
• You have a few different options for gluten free, dairy free pizza crusts. My favorite to use is the Chebe pizza crust mix made with dairy free ingredients. If you prefer something from scratch, you could try using my bagel recipe to make bagel pizzas. I like to add 1 tsp roasted garlic powder and 3/4 tsp oregano to the bagel dough. If you prefer less cooking, I think the Udi’s pizza crusts are a safe option (and they’re great grilled!). That’s what I used in this case. For a really fun option, try using a prepared “just the crust” stuffed crust pizza as the crust for this.
• Note that ingredient quantity contained in the recipe photos may not be true to the recipe. I cooked all of the vegetables and meat but only used a portion of it all for this recipe. The rest was set aside so we could have additional freshly baked pizzas later.