Best Freezer Pizza Recipes

SLOW COOKER PIZZA BAKE RECIPE {FREEZER MEAL}

Steps:

• Brown meat, onion and pepper in frying pan.
• Drain grease and add pizza sauce and spaghetti sauce
• Combine all ingredients in a large crock pot (spray with non-stick spray first).
• Cook on HIGH for 30 minutes and then LOW for 2 or 3 hours until the cheese melts.

FRENCH BREAD FREEZER PIZZA LOAF

Steps:

• 1. Brown meat, then add the other ingredients.
• 2. Spoon filling into loaf that has been sliced; if freezing, wrap in foil and put in plastic bag of later use.
• 3. Bake at 350 degrees for 8 to 10 minutes. If frozen, bake for about 20 min or until bread is crispy and filling is heated through.
• 4. **** This can be altered to use with pepperoni, veggies, and any type of cheese including velveta. My Dad hated velveta so my mom never made it that way. If adding other items, reduce meat to 1/2 lb. of each. **** In my picture, I sliced bread on top because of how the loaf was baked. It was presplit on top and would not have worked with split on side.

FREEZER PIZZA SAUCE

Steps:

• In a medium saucepan, heat olive oil on medium heat. Add onion and garlic and saute until just soft, not browning.
• Add the remaining ingredients and simmer 30 minutes, or until sauce is desired consistency.
• Use a stick blender or food processor if you prefer a smooth consistency.

FREEZER PIZZA SUB MELTS

Steps:

• 1. Split each Italian sausage and remove from casings. Place in skillet on stovetop over medium heat and brown. Add herbs & onion to browned sausage. Add olive oil if needed (there may be enough fat from sausages) saute onion with sausage until cooked through. Add garlic and remove from heat to cool.
• 2. Sauce: In small sauce pan add olive oil, finely chopped onion, halved grape tomatoes & oregano. Saute until onions are opaque then add minced garlic, saute for 1 minute then add a bottle of pizza sauce. Simmer for 5-10 minutes. Let this cool. The tomatoes will be soft similar to chunky spaghetti sauce.
• 3. Split the hoagie buns and spread the tomato sauce liberally on both sides of the bun.
• 4. half each slice of cheese and place provelone on one side of the bun & mozzarella cheese on the other side of the bun.
• 5. Place sandwich style pepperoni and approximately 2T. of Italian sausage mixture on one side of hoagie bun. Sprinkle with shredded mozzarella & fresh grated parmesean cheese. Close the buns and push them lightly shut.
• 6. Wrap each sub in wax paper and label with date, sandwich type and microwave instructions as follows: Pizza Sub - Microwave in paper from frozen 2 - 2 1/2 minutes. Then place in gallon ziplock freezer bags and freeze.

NO YEAST PIZZA DOUGH FREEZER FRIENDLY

Steps:

• Preheat oven to 450 Fahrenheit.
• Mix the dry ingredients together in a large bowl. Add the oil and enough water to combine everything. Stir first than mix by hand if necessary, it doesn't have to be perfect.
• The less mixing the better, you don't want to work the gluten in the flour or it will be hard to shape the dough.
• I use a cookie sheet with edges but any pan will do. I also use parchment paper to line the pan, but flour or cornmeal work also. By flattening the dough on the parchment lined cookie sheet I don't have to add extra flour or try to move the crust.
• Flatten dough to desired shape, working from the middle out. I use a rectangular shape to fill a small cookie sheet or jelly roll pan. Press with fingers or knuckles to move the dough outward, if it gets to thin or tears just push some dough back to fill the area.
• Add sauce then toppings, leaving some room around the edge for a crust. Bake for 10-12 minutes.
• What Other Variations Can I Try?.
• Add more herbs to the crust.
• Use different flours, half white half wheat is a favorite at my house.
• Use a variety of toppings.
• How Can I Make This Healthier?.
• Use wheat flour, it is much more nutritious than white all purpose. Half white, half wheat is a great way to start.
• Add more veggies to the sauce and toppings.
• Consider a low fat cheese.
• How to Freeze.
• I highly recommend shaping this no yeast pizza dough before freezing. That way you don't have to let it thaw. A jelly roll pan with it's high sides is perfect because the topping won't spill into your oven. Cover it in tin foil for freezer storage.
• Also since a piece of dough the size of a cookie sheet is a bit bulky in the freezer sometimes I freeze the dough in individual portions. Six to eight inch round pieces, you can get four to six pieces out of one recipe depending how flat you like your crust.
• Wrap well. I slip plastic wrap between the pieces to keep them from freezing to each other and put them all in a plastic freezer bag. Store for up to 3 months. For longer storage wrap separately and seal well. Label with the date.
• Add toppings before or after freezing.
• Baked pizza can also be frozen, thaw it in the microwave for a fast snack.
• How to Thaw.
• Thawing this no yeast pizza dough is optional, it can be cooked from frozen. I usually pull it from the freezer as I turn on the oven to preheat to 450 Fahrenheit. In the 10 minutes it takes the oven to warm up the double is mostly thawed.
• Bake pizza for 10-12 minutes at 450 Fahrenheit, with a larger or thicker crust you might want to let it cook a few minutes more. Make sure to dust the pan with cornmeal or line with parchment so the crust does not stick.

FREEZER PIZZA

Steps:

• Pre-heat the oven to 450°F: Place a pizza stone or baking sheet on a middle rack in the oven as it heats.
• Roll out the pizza rounds: Divide the pizza dough in half to make two individual pizzas, if desired. Place the ball of dough in the middle of a piece of parchment paper. Roll it out to your preferred thinness. If the dough starts to shrink back and crinkle the paper, let it rest for a few minutes and then try rolling it out again. If making two individual pizzas, repeat with the second round of dough.
• Par-bake the pizza rounds: Slide the pizza rounds on the parchment sheets onto the pizza stone or baking sheet in the oven. Bake for 3-5 minutes until the rounds are puffy and dry on the top, but still very pale.
• Let the pizza rounds cool completely: Remove the parchment from beneath the pizza rounds and let them cool completely on a wire rack.
• Top the pizzas: When cool, top the rounds as you would if you were going to bake them right away: spread some sauce on the pizzas, add toppings, and sprinkle cheese over the top. Note: pizza rounds can also be frozen un-topped.
• Freeze the pizzas: Place the pizzas on a baking sheet and freeze, uncovered, until solid, about 3 hours.
• Wrap the pizzas in plastic wrap and aluminum foil: Once frozen, remove the pizzas from the freezer and wrap them first in plastic wrap. Write the pizza toppings on a piece of masking tape and stick the label to the plastic wrap. Then, wrap the pizzas in a layer of aluminum foil. The double layer protects the pizzas from drying out in the freezer.
• Freeze for pizzas for up to three months.
• Bake the frozen pizzas: When ready to eat eat the pizzas, preheat the oven to 550°F (or the temperature at which you normally cook your pizzas). If you have a baking stone, place it in the oven as it heats; frozen pizzas can also be baked on the foil used to wrap them. When the oven has heated, unwrap the pizzas, discard the plastic wrap, and slide into the oven. Bake for 8-10 minutes, until the crust is dark brown and the cheese in the center of the pizza is bubbly. Eat immediately.