First off, before we talk toppings I want to discuss the crust.
Making pizza dough is not for the faint of heart or maybe you just don’t have the time to make your own dough. Even when you are making special pizza crusts like cauliflower crust or oopsie bread crust there is a level of skill involved that may lead you to tears that fist time or two.
Don’t worry, most store-bought pizza dough works just as well. If you’re lucky, you’ll even find a local pizzeria who will sell you good raw dough to use in place of store bought (they don’t usually advertise this so you will have to ask). Many places are also now offering premade gluten free crusts and premade cauliflower crusts so no matter what meal plan you are trying to follow there are options for you.
It’s a given that whether you’re making your own sauce from scratch or simply using hand-crushed tomatoes straight out of the can, you should be using a good brand. You can also opt for pre-made sauce (our family favorite is Don Pepino – anything else just doesn’t compare. If you are doing Keto the best one I have found is Muir Glenn no sugar added organic pizza sauce).
Also, the cheese you use is important, always pick a nice mozzarella for the best taste. However, don’t be afraid to get creative because any good melting cheese such as cheddar, jack, or young provolone will work. This recipe is intended to be made with dry (aged) mozzarella cheese, the yellowish variety that comes in firm blocks. Do not use fresh mozzarella, as it it too moist.
As for other toppings, the urge to go crazy with them can be intense, but the best pizza’s usually keep the toppings minimal and balanced – less is best in this case so try limiting your pizza to two or three toppings that compliment each other. In our house we love sausage and pepperoni with light sauce and extra cheese (this of course is not to say that a taco pizza or a pizza with “the works” isn’t off limits either).
What are your favorite pizza toppings when you are eating those delicious pizza pies?