My mom used to make a GIANT batch of pizza ryes and freeze them so we could heat up a few at a time. For some reason I always associate them with New Years Eve so I decided to take a stab at making a gluten free version because rye = gluten.
Ingredients
- 1/2 pound ground beef
- 1/2 pound pork sausage
- 1/2 pound velveeta cheese
- 1 loaf of gluten free bread. I used Canyon Bakehouse Ancient Grain.
- 1 tablespoon ketchup
- 2 tablespoons worcestershire sauce
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon pepper
Directions
- Preheat your oven to 350 degrees.
- Brown your beef/pork in a large pot. I just mixed them together because why the heck not.
- While the meat is browning, start toasting your bread slices. In hindsight, I absolutely could have done this a more efficient way but I used my 2 slice toaster for all ~15 slices 😂. I would probably put 4+ in my toaster oven next time. I did a medium toast, sliced the pieces in half, and laid them out on a baking sheet.
- Once the meat is fully cooked drain the grease.
- Cube the velveeta cheese and add into the pot with the meatz on medium heat stirring regularly.
- Once the cheese has melted slightly add the spices, worcestershire sauce, and ketchup.
- Put a lid on the pot and stir every few minutes until the cheese is completely melted.
- Once the mixture is nice and melty, scoop it out onto your bread slices.
- Pop into the oven for about 15 minutes or until the edges of the cheese mixture start to get crispy.
- Let cool and freeze.
Reheating Instructions
To reheat the frozen party pizzas, put in oven at 350 for ~20 minutes or until the topping has melted through.
Pro tip: if you have left over mixture like we did, warm it up and eat it with tortilla chips.
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