Homemade Frozen Pizza

If you find yourself making a lot of frozen pizzas but dislike the high price for better quality varieties or the fake cheese in the cheaper kind then this recipe is for you. And what exactly is this noncheese cheese made of anyhow. I probably don’t want to know. I digress. I used a bread machine to make my dough but you can just do a regular recipe or use the frozen kind. Use what you like here. Also I make my marinara in huge batches and then bag it up and freeze it on sheet pans to keep the bags flat. This way I have it on hand for pasta and more pizza. This recipe will make a huge amount of sauce so feel free to reduce the recipe if you don’t have the freezer space. I like to add as many veggies as I can to the sauce because it is an easy way to sneak them into my picky eater’s diet. Noone will be any wiser to this addition. For the sauce:

4 stalks of celery

2 cups of baby carrots (or whatever carrots you have)

1 large onion

1 bell pepper

1 large zucchini

1 medium summer squashTake your veggies and remove the seeds and the ends then grind them in a food processor or a blender. If you don’t mind a chunky pizza sauce then just dice them by hand but my kid would notice any chunks so I make them disappear. Once done place into a large pot with 2 tablespoons of olive oil and cook over medium heat until slightly tender. It will be green but don’t worry.Add to this mixture:

1/2 tablespoon of garlic powder

1 tablespoon of Italian seasoning

2 teaspoons of red pepper flakes

1 teaspoon of sugar

4 cans of tomato sauce (15 oz)

2 cans of diced tomatoes (14.5 oz)

1 can of paste (6 oz)

Reduce the heat and let simmer for an hour. Remove the sauce from the heat and allow to cool. Set about 2 cups aside and refrigerate the rest. This is important if you are freezing as placing hot tomato-based things in a freezer will make them taste bitter. Your sauce will be nice and red and nobody will know about the veggies. Also I do not add salt to this since most canned foods are high in sodium anyhow.Now assemble your toppings and your dough. My dough recipe made two large pizzas but I opted to make 10 individual sized pizzas to make it easier to put them into storage bags and freeze. My pizzas were about the size of salad plates.  You can easily make larger pizzas if you like but be sure and adjust the bake times accordingly. Preheat your oven to 275 degrees and dust a few sheet pans with corn meal. Roll out the dough thinly and prick it all over with a fork. Place on the dusted sheet pan and bake for 3 to 5 minutes or until slightly firm but not browned. Below is a picture of the dough before baking.Remove from the pan and let cool on a rack. If you like you can stop here and freeze the dough to be topped when you are ready to bake. I decided to top them now and freeze with wax paper between. Limit the sauce to keep your dough from ending up soggy and it might be best if you are doing small pizzas to precook any veggies you are using as toppings as well. I froze mine on the cookie sheets then transferred then to bags. When ready to bake preheat the oven to 450 degrees and bake for 12 to 15 minutes. If the pizzas are bigger then allow more time. Now go make some!

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