• Preheat oven to 400 degrees {or whatever temperature your pizza dough pkg says}.
• Roll out the sheet of pizza dough in a circle shape and form a stem at the top for the pumpkin.
• Lay on a greased pizza pan or baking sheet {I grease with olive oil}.
• Bake the crust for 7 minutes then remove from oven.
• Spread on pizza sauce, covering generously.
• Now add all the cheese, covering completely.
• Now circle the edge of the pizza with pepperoni.
• Add more pepperoni to make a smile and eyes.
• Add the two olives for the pupils in the eyes.
• Bake for 7-12 minutes, or until cheese is melted and crust is golden.
• Cut into slices and serve.

• Preheat oven to 425 degrees.
• Add crumbled ground beef to a skillet and season with burger seasoning.
• Cook over medium heat until browned and no longer pink. Drain if needed.
• Remove pizza from the wrapper and place on a baking sheet.
• Evenly sprinkle ground beef on top then add fries.
• Finally add 1/2 cup shredded cheddar cheese.
• Bake for 12 minutes then add pickles and drizzle on fry sauce.
• Slice and serve.

For the Fry Sauce:

• In a small bowl mix together all three ingredients.
• Refrigerate until ready to serve.

• Preheat oven to 425 degrees.
• Place pizza crust on a pizza pan or large baking sheet.
• Drizzle with olive oil and brush to spread all over the bottom and sides of the crusts.
• In a bowl mix together baked sweet potato {remove from the skin} then add brown sugar and butter.
• Mash and mix together until smooth. You can also use sweet potato casserole instead.
• Spread sweet potatoes on the bottom of the pizza, covering the crust evenly.
• Top with cubed turkey. I add about 2 cups worth of leftover roasted turkey.
• Next sprinkle sliced mushrooms and cooked green beans on top. You can also use leftover green bean casserole instead.
• Now add 1 cup of shredded cheese, sprinkled all over.
• Place pizza in the oven and bake for 5 minutes.
• Remove from oven and and sprinkle of 1/2 cup French fried onions and another 1/2 cup cheese.
• Bake for another 5 minutes, or until golden and melted.
• Remove from oven and drizzle with warm cranberry sauce.
• Cut into eight slices and serve warm.

• Preheat the oven to 400 degrees.
• Heat a large skillet over medium heat and add ground beef.
• Stir and crumble then add taco seasoning.
• Cook until browned and cooked through then drain if needed. Remove from heat.
• Now prepare your crust. I place one large Mama Mary's crust on a baking sheet.
• Brush olive oil all over the crust.
• Now pour on taco sauce. I use about 1/2 cup.
• Spread evenly all over the crust except for the edges.
• Now add ground beef and spread all over.
• Sprinkle on crushed {or broken} tortilla chips.
• Top with lots of shredded cheddar cheese.
• Bake for 10 minutes or until browned.
• Remove from the oven and top with your favorite toppings like chopped lettuce, tomatoes, onions, olives, sour cream, and salsa.
• I serve my pizza with a family size side of refried beans.
• Cut into slices and serve.

For pizza dough:

• Combine yeast, sugar, 1 cup flour, and salt in a large bowl.
• Add the warm water and oil and mix.
• Stir in remaining flour slowly until dough is soft but not sticky.
• Knead until smooth.
• Let the dough rest for at least 30 minutes before making the pizza.

For the skillet pizza:

• Preheat oven to 450 degrees.
• Split the dough in half.
• Coat a large oven safe skillet with oil.
• Take half the pizza dough and press it into the bottom of the skillet.
• Add pizza sauce, spreading to cover.
• Now top with shredded cheese.
• Finally, add your toppings.
• I cut out heart shaped pepperonis with a mini cookie cutter and added additional toppings like spinach, olives, and onions.
• Bake for 16-18 minutes or until bubbly and golden.
• Let cool slightly then using a spatula remove pizzas to a cutting board.
• Cut into squares or triangles using a pizza cutter and serve warm.
• I hope you and your sweethearts enjoy this delicious homemade pizza!

• Preheat oven to 350 degrees.
• Using a bread knife, cut French bread lengthwise then in half, making 4 pieces.
• Place bread face up on a baking sheet and drizzle olive oil on top of each piece of bread.
• Bake for 5 minutes until lightly toasted.
• Remove from oven and brush pizza sauce all over the tops of the toasted bread.
• Sprinkle on cheese to cover.
• Now have fun and add toppings to make designs (see examples below).
• Place pizza back in oven and cook for 5-6 more minutes or until cheese is melted and pizza is warm.
• Serve with the remaining pizza sauce, warmed, on the side for dipping.

• Preheat oven to 425 degrees. Line 2 large baking sheets.
• Add chopped cauliflower to a steamer and steam until softened and fork tender, about 15-20 minutes.
• Add cauliflower to a food processor and pulse until the texture of rice.
• Place cauliflower in a hand towel or cheesecloth and squeeze out any excess liquid.
• Add cauliflower to a bowl. Then add in eggs, 2 cups of shredded cheese, oregano, garlic and salt and pepper. Stir until combined.
• Pour half onto a lined baking sheet and shape into a rectangular shape. Repeat with remaining cauliflower mix on other lined baking sheet.
• Bake the crusts for about 20-25 minutes or until golden.
• Remove from oven and top each with ½ cup or so of marinara sauce (spreading to cover) and toppings of your choice sprinkled in the center.
• Then add ½ cup shredded cheese on top of each. Leave a barrier around the sides so you can fold over and seal the stromboli.
• Very gently, using a spatula, fold over the crust on both sides (similar to a burrito but without folding the ends). Don’t worry if it’s messy- you are going to cover it with more cheese!
• Top with an additional ½ cup cheese on each. I like to add a few pepperonis on top too!
• Bake in the oven for another 5-10 minutes until cheese is melted and stromboli is warmed throughout.
• Slice and serve with warm marinara sauce for dipping (optional).

• Preheat oven to 425 degrees.
• Add chopped cauliflower to a steamer and steam until softened and fork tender, about 15-20 minutes.
• Add cauliflower to a food processor and pulse until the texture of rice.
• This step is optional but makes for a sturdier crust: place cauliflower in a hand towel or cheesecloth and squeeze out any excess liquid.
• Add cauliflower to a bowl. Then add in eggs, 2 cups of shredded Gouda, oregano, garlic and salt and pepper. Stir until combined.
• Pour onto a lined baking sheet and shape into a rectangular shape for the breadsticks.
• Bake the crust for about 25 minutes or until golden.
• Sprinkle with remaining 1 cup Gouda cheese and put back in the oven for another 5 minutes or until cheese has melted.
• Slice and serve with warm marinara sauce for dipping (optional).

• Preheat oven to 425 degrees.
• Melt 1/2 of the butter and 1 tbsp brown sugar in a small skillet.
• Brush onto on side of pizza crust.
• Place on a baking sheet and bake for 3 minutes.
• Meanwhile, add the rest of butter and 1 tbsp brown sugar to the skillet again.
• Once it is melted add pecans and stir.
• Cook for 2-3 minutes over medium until pecans are toasted and coated in sugar. Remove from heat.
• Take crust out of oven and spread pumpkin pie filling evenly on top.
• Sprinkle with pumpkin pie spice.
• Remove pecans from butter mixture and sprinkle evenly on top of pizza.
• Bake for 7 more minutes.
• Remove pizza from oven.
• Cut into 4 pieces.
• Top with a dollop or two of whipped cream and serve!

For the Maple Whipped Cream

• Using a cold bowl and beaters (I put mine in the freezer for about 30 minutes before using) beat heavy cream and maple syrup on high until stiff peaks form.