new to the gluten free journey?


2.80 from 5 votes

Warrior Deep Dish Pizza + Video

Prep Time 1 hour 30 minutes
Total Time: 1 hour 30 minutes
Servings 1 Whole Pizza


  • 1/4 Cup olive oil
  • 1/4 Cup Diced Onions
  • 1/4 Cup Diced Banana Peppers
  • 1 Clove garlic (Peeled and Halved)
  • 1 Small Russet Potato (Peeled and Diced)
  • 1 Cup Unsalted Roasted Cashews
  • 1/2 Cup almond milk
  • 1 Teaspoon smoked paprika
  • 1 Tablespoon nutritional yeast
  • 1 Tablespoon Banana Pepper Juice (from banana pepper jar)
  • 1 Package Warrior Bread Mix
  • 1 Cup Egg Whites
  • 1 Cup coconut milk
  • 2 Tablespoons Cider Vinegar
  • 14 Ounces crushed tomatoes (or Canned Tomato Sauce)
  • A Few Slices of Red Onion
  • A Few Slices of Bell Pepper
  • Pepperoni Slices (about 20 pieces)


  • Heat a small frying pan over medium high heat and add the olive oil. Add in the onion and banana peppers and cook 2 minutes. Add in the garlic and potato and cook 2 minutes.
  • Add in the cashews, almond milk, paprika, yeast, and banana pepper juice. Bring to a simmer and cook for about 20 minutes.
  • Pour into a high powered blender and blend for 5 minutes until smooth and combined. Cover and set aside in the fridge until ready to use.
  • Mix the bread mix with the eggs, coconut milk, and cider vinegar. Whisk to combine, and then knead for 1 minute when it thickens.
  • Preheat oven to 400. Grease a 9 inch cake pan, cast iron pan, or springform. Press the dough into the bottom of the pan and up around the edges to form the pizza dough.
  • Pour in the tomatoes first, then add the onion and pepper, then spoonful's of the cheese, and finally the pepperoni. (you may not use all the cheese, it is up to your personal tastes)
  • Bake about 50 minutes until cooked and nicely browned. Allow to cool for 10 minutes, slice and serve.


Sing up to our newsletter for 10% off your first order!

Receive the latest strain releases, exclusive offers and 10% OFF welcome discount.