Hy-Vee Recipes and Ideas

No, Alfredo sauce definitely was not meant to go on pizza when it was created in the early 1900s, but trust us, it tastes delicious!

Detroit-style pizza is rectangular with a thick crispy, chewy crust that tastes similar to focaccia bread. It was developed in 1946 and was baked on drip trays borrowed from local automotive suppliers because the proper baking pan for the size of the pizza didn't exist yet!

Chicago-style pizza is famous for its deep-dish crust with high edges that hold in a large amount of sauce, cheese, and toppings. The dough is similar to a pie crust, making it more substantial and filling. It needs a long bake time, and if you exposed cheese to that amount of heat, it would burn. That's why the sauce traditionally is layered on top of the cheese!

Pizza was invented in Naples, Italy, in 1889 (or so most people believe), and 128 years later, they perfected the gluten-free pizza crust. Our version uses tapioca flour, Fontina cheese, and Bosc pears.

You can enjoy pizza without the carbs—just opt for this easy cauliflower crust recipe! Using cauliflower also boosts the fiber content.

If you want a very basic pizza crust that you can top with just about everything, this recipe is for you.

Use all-purpose bread dough as your base to get pizza dough that rises in an hour!

If you love a soft and chewy pizza crust, you'll love this recipe. And you can layer on whatever pizza toppings you want!