gluten free supreme pizza skillet (one pan, 45 minutes)
all your favorite pizza toppings in a cozy one pan skillet dinner!
Okay so full transparency, Beans has not been feeling well. He got sick two nights in a row and I was up basically since 4 am with him. He’ll spend today at the vet and is sleeping there tonight, hopefully coming home tomorrow. He has pancreatitis which he has had before and honestly it is part of why I make his food from scratch at home in bulk on a low fat diet. He is first baby and I just want him to feel better.
So here I am running on almost zero sleep, Andrew working late, Fletcher already asleep, and ordering in would have been the easy call. But honestly cooking something cozy and cathartic sounded better than scrolling DoorDash. And I am SO glad I did because this skillet is SO GOOD. I poured myself a fancy seltzer, threw on a podcast (MFM, duh), and let the whole thing come together while I basically zoned out in the best way. When I was a kid we used to buy the 10 for $10 Celeste personal pizzas all the time and the supreme one was always my favorite. The best toppings. So when I knew I was not going to order pizza tonight I thought what if I put all those toppings on something else? A skillet casserole was the answer and it did not disappoint! Also I filmed the entire prep, cooking, and full kitchen closing shift for this one so let me know in the comments if you want to see more vlogs like that!
This gluten free supreme pizza skillet is fully celiac safe as long as you use a certified gluten free marinara sauce and double check your pepperoni label before you buy. I use Raos marinara every single time because it is always labeled gluten free and the flavor is SO good. Gluten can hide in both marinara sauce and pepperoni so those are your two label checks for this one!
Make It Even Easier | Busy Mom Shortcuts
Use frozen rice straight from the bag. This is not a recipe where you need to cook rice from scratch. I threw mine in basically still frozen and it works perfectly. Microwavable rice pouches work great here too. The key is that the rice needs to already be cooked going in because there is not enough liquid in this skillet to cook raw rice. Leftover rice from earlier in the week is also a perfect use here!
Buy pre-diced peppers and mushrooms from the produce section if your store carries them. Less chopping, same great flavor, and you save yourself a solid 10 minutes of prep time on a busy weeknight.
Let the oven do the heavy lifting. Once everything is assembled and in the oven you have a full 30 minutes to clean up the kitchen, pour yourself something, and just breathe. I spent that time doing my entire kitchen closing shift so by the time dinner was done the kitchen was already spotless!
Cook Smarter, Not Harder
Be patient with the vegetables. The peppers, onions, and mushrooms need 10 to 15 minutes on medium heat to cook down properly and that step is what builds all the flavor in this skillet. Pour yourself a fancy seltzer, throw on a podcast episode, and just let them do their thing. Do not rush it!
Use a stainless steel oven safe pan for this one. I am genuinely obsessed with these stainless steel pans I have right now. It goes straight from the stovetop to the oven with zero transferring which means one pan and one cleanup. It is also SO easy to clean once you are done. This is the kind of pan that makes you want to throw all your old cookware away…which is exactly what I did!
Arrange the toppings on top of the cheese like you are building a pizza. Pepperoni slices, sliced green peppers, and black olives all go on AFTER the cheese so they sit right on top and get beautifully crispy in the oven. If you can find mini pepperoni they curl up into little crispy pepperoni cups in the oven and that is honestly my favorite version of this dish!
Not brown enough after 30 minutes? Broil for 2 to 3 minutes at the very end. Keep a close eye on it because it goes from perfect to overdone really fast but a quick broil gives you that deep golden bubbly cheesy crust that looks exactly like a pizza right out of the oven!
Make It Your Own
Marinara sauce is your biggest gluten and dairy check in this recipe. Some marinara sauces contain hidden gluten and some also contain parmesan cheese which matters if you are dairy free. I always use Raos because it is labeled gluten free and dairy free. I used the classic marinara here but the garlic or tomato basil varieties would be SO good too. If you want to use a plain canned tomato sauce instead just make sure to add a lot more seasoning since this recipe counts on a well seasoned sauce for most of its flavor!
Check your pepperoni label before buying. Pepperoni is a sneaky one for hidden gluten so always grab a brand that is clearly labeled gluten free before it goes in the pan.
Any ground meat works great here. I used turkey because I was already loading this up with cheese and wanted to keep it a little lighter. Italian sausage would be the most authentic supreme pizza flavor. Ground beef gives you a rich hearty bite. Ground chicken is another lean option. All delicious!
For dairy free, swap the mozzarella for your favorite dairy free shredded cheese. Just double check your marinara is dairy free too since some have parmesan hiding in them!
Lower carb options: swap the rice for cauliflower rice which does NOT need to be precooked before going in. You can also do a mix of cauliflower rice and brown rice or use cooked quinoa for a high protein version.
Want to switch up the pizza vibe? Do just pepperoni on top for a classic pepperoni pizza feel. Swap the marinara for vodka sauce for a richer creamier version. Add red pepper flakes for a spicy kick. Go full vegetarian by skipping the turkey and pepperoni entirely and loading up on extra veggies instead!
gluten free supreme pizza skillet
gluten free | dairy free option | nut free | vegetarian option
serves 2 | prep 10 min | cook 45 min | one pan
Ingredients
1/2 lb ground turkey (or Italian sausage, ground beef, or ground chicken)
1 red bell pepper, diced
1 green bell pepper, half diced and half sliced for topping
1/2 white onion, diced
1 cup mushrooms, diced
2 tbsp minced garlic
2 cups frozen or pre-cooked rice (not raw!)
2 cups Raos marinara sauce (labeled gluten free)
2 cups shredded mozzarella (or dairy free mozzarella)
8 to 12 pepperoni slices, labeled gluten free (mini pepperoni if you can find them!)
1/4 cup black olives, sliced
Oregano, basil, salt and pepper to taste
Drizzle of olive oil
Directions
Preheat your oven to 400 degrees.
Heat a drizzle of olive oil in a large stainless steel oven safe pan over medium heat. Add 2 tbsp minced garlic, 1/2 diced white onion, 1 diced red bell pepper, the diced half of the green bell pepper, and 1 cup diced mushrooms. Sauté for 10 to 15 minutes until everything is softened and cooked down. Be patient here — this is where the flavor builds!
Add 1/2 lb ground turkey to the pan and break it apart as it browns. Season with oregano, basil, salt and pepper. Cook until fully browned with no pink remaining.
Add 2 cups of pre-cooked or frozen rice directly into the pan and stir to combine everything evenly.
Pour 2 cups of Raos marinara sauce over the top and spread evenly. Sprinkle 2 cups of shredded mozzarella over the sauce.
Arrange 8 to 12 pepperoni slices, the sliced green pepper strips, and 1/4 cup sliced black olives on top of the cheese like you are building a pizza!
Transfer the entire pan to the oven and bake for 30 minutes until the cheese is melted, golden, and browned with crispy spots just like a pizza out of the oven. If you want it extra browned, broil for 2 to 3 minutes at the very end. Watch it closely!
Let rest for a few minutes and serve straight from the pan!
For Your Little Ones
Fletcher loves this one! Before I added all the cheese I scooped out a little portion of the filling for him: the turkey, rice, and veggies all mixed together. Since he is currently dairy free I just kept his portion cheese free and he loved it! It worked out perfectly. If you want to serve this to a toddler just scoop out a small portion of the filling before the cheese and toppings go on, let it cool completely, and serve in small pieces. Simple and SO good even without the pizza toppings!
Make It, Save It, Reheat It
In the fridge, store leftovers in an airtight container for up to 2 to 3 days. This makes a great next day lunch and individual portions reheat really well in the microwave for a quick meal!
To freeze, store in an airtight freezer safe container for up to 2 to 3 months. Let it thaw overnight in the fridge before reheating.
To reheat from frozen, bake on a sheet pan at 350 degrees for about 30 minutes until warmed through and the cheese is bubbly again. You can also reheat individual portions in the microwave for a fast weekday lunch!
This is a great meal prep dinner. Double the recipe for 4 servings and you have lunches sorted for the whole week with almost zero extra effort!
More Easy Gluten Free Dinners You’ll Love
If you loved this one here are a few more easy gluten free one pan dinners for cozy weeknights!
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Share the Love
What is your favorite pizza topping combination?! Drop it in the comments because I am already thinking about which version to make next and I want to make YOUR order! Also, do you want to see more kitchen vlogs like the one I filmed for this recipe? Let me know!
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