I don't know much about pizza but this was interesting, so I searched "cheeseless pizza" and found various recipes. The link below looks like a pretty conventional one, which might be good. If you're only going to make one pizza for miss I-can't-eat-cheese, it should be a pretty "safe" pizza. Just in case she also can't eat anchovies, meat, etc. I figure, there are two ways to handle this person. You can serve them some awful cheese-free cardboard scrap, to just meet your minimal hostess obligations to feed her guests, and hope that she and her food restrictions take the hint and never darken your door again. Or you can embrace her cheese-free existence, make a special effort on her meal, and give her a wonderful and memorable experience. I'm a grouch and would do the former, but you're a good person and will do the latter. So, how about making her her very own personalized pizza with the toppings that she likes, using the linked recipe or a similar one as a base? Please let us know how your pizzas turn out and what you end up doing for the cheese free pizza. I'm getting more into homemade pizza. I've always thought of pizza as high-calorie, unhealthy stuff. Maybe the standard take-out pizza is, I don't really know. But I plugged the dough and sauce recipes we use into a calorie count app, and here's what I came up with. One slice (an eighth slice of a 12 inch diameter pizza) has 110 calories, 5 grams protein, 2 grams fat, 20 grams carbs. That includes mozzarella cheese made from skim milk (3/4 cup per pizza), and plenty of sauce, but no other toppings - this is the "base pizza" if you will. Seems pretty reasonable to me. Here is a link that might be useful: Cheeseless Pizza

Jackie: You can prebake the dough in Pans and freeze for later. That's what I did in the Pizzeria. Sicilian Pizza Dough had to be prebaked,Because of it's thickness. Here is a " How To " It sounds like a lot to do but it only takes about 8 minutes to mix in the KA Mixer. An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou

I know this posting is way old, but when I was searching for the same answer I found your question form 2008. So i did some testing myself. If you buy a pizza already cooked, no problem. 375 degrees, Make sure all meats are pre cooked and I added my veggies in the microwave for 4 minutes before putting them on the pizza. This softened them. I put the pizza in the center of the oven for 15 minutes.I also melter some butter and rubbed it on the crust so it wouldn't burn then put foil around the edges to protect the crust form burning. The cheese melted and the pizza was awesome!!! Frozen Pizza. Just add about 5-10 additional minutes to cook time and put on lower rack so dough gets cooked. Also, thaw out the frozen pizza a few hours before cooking and it will be great! Sorry all these other answers all referred to what you already knew. Maybe in 2011 we can all finally rest on this:)

Gibby, On a veggie pizza I like tomatoes, spinach, artichokes, onions, black olives and mushrooms. On a meat pizza i like sausage & mushroom or pepperoni and onion. This alfredo pizza is also good: Chicken Alfredo Pizza Adapted from the best of Cooking Light 1 c shredded, cooked chicken breast 1 c fresh spinach, chopped 2 tsp lemon juice 1/2 tsp salt 1/4 tsp black pepper 1 garlic clove, minced 12 inch pizza crust 1/2 c bottled alfredo sauce 3/4 c shredded fontina cheese Preheat oven to 400F. Combine chicken, spinach, lemon juice, salt & pepper and toss together. Spread minced garlic over unbaked pizza crust, top with alfredo sauce, then chicken/spinach mixture, then cheese. Bake 12-15 minutes or until crust is crisp and cheese is golden brown. Cut into 8 wedges and serve. Linda