Pregnancy Friendly Gluten Free Pizza Dip
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Learn more →Ingredients
8 servings
For the dip
- ½ lb italian sausage, casings removed
- 1 cup pizza sauce
- 8 oz cream cheese, softened
- 1 cup whole-milk ricotta cheese
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes
- 1 ½ cups shredded mozzarella cheese, divided
- ¼ cup grated parmesan cheese
For the topping
- 2 oz pepperoni slices
Chef's tipUse the same amount wherever pepperoni appears. - ¼ cup sliced black olives (optional)
For serving
- gluten free crackers or gluten free bread, for serving
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Heat a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it into small crumbles with a wooden spoon, until browned throughout with no pink remaining, about 6–8 minutes. Drain any excess fat and set aside.
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