About Me

Hello and welcome to my blog, Love and Trails! My name is Morgan and I am the author, educator, map creator, chef and inventor around here! Love and Trails was born out of my passion for the outdoors. It is an avenue for me to share my knowledge and skills with others. Through it I hope to inspire others to embark on adventures of their own.


Backcountry Gluten Free Pizza

Gluten Free Backcountry Chicken Pizza

When it comes to food I like texture. Crispy potatoes and crunchy fried pasta are two of my absolute favorite things. When it comes to life on the trail, however, I generally eat bag meals where all I have done is add water. This easy to make backcountry Pizza recipe is a great way to switch that up!

First things first. The Process. Inside a large mylar bag I will place all of the toppings for the pizza (meat and veggies), then in three separate Ziplock bags I will place the tomato sauce, the flour mixture and the yeast mixture. Finally, the three Ziplock bags get stored inside the main mylar which is sealed with an oxygen absorber. Why mylar you ask? You can read about that here. 

Pizza Sauce and Dough

When you are ready to start cooking trailside simply open the mylar bag and remove the Ziplocks. Add just enough boiling water to the mylar bag containing the toppings to cover them and let sit. Then add warm water to ziplock containing the yeast mixture, seal and give a little shake. While you wait for the yeast mixture to activate, add warm water to the tomato sauce and mix in its ziplock bag. After approximately 3 minutes go ahead and add the water-yeast mixture to the flour. Using the Ziplock bag, gently work the bag until both the crust is properly mixed.

Backcountry Pizza Dough

Add a little bit of oil to the pan and squish out the dough into it. Press the dough into the pan until the bottom of the pan is covered. Heat until the bottom of the crust is crisp and then flip.

Backcountry Pizza - Crust
Backcountry Pizza - Crust

Once both sides of the crust have been cooked, add the tomato sauce followed by toppings and cheese. Yes, cheese. If you aren’t carrying cheese with you into the backcountry you are really missing out! Check out my post on the science behind carrying it safely here. 

Backcountry Pizza
Backcountry Pizza

With the toppings added simply cover and continue to cook on low heat until all the cheese is melted. Viola! You have yourself one heck of a tasty pizza.

Gluten Free Backcountry Pizza

Gluten Free Backcountry Chicken Pizza

Gluten Free Backcountry Chicken Pizza


  • 1/2 Cup Freeze Dried Chicken
  • 3 Tbs Freeze Dried Bell Peppers
  • 1 Tbs Freeze Dried Onions
  • 2 Tbs Thrive Tomato Sauce
  • Red Pepper Flakes (optional)
  • Salt and Pepper
  • 1/2 Cup Gluten Free Flour
  • 1/2 Tsp Xanthan Gum
  • 1/2 Tsp Sugar
  • 1/2 Tsp Pizza Yeast
  • Cheddar Cheese (Aged cheese is preferred)


    At Home:
  1. Add the toppings to a mylar bag
  2. Add the sauce to a Ziplock Snack Bag
  3. Add the Yeast Mixture to a Ziplock Sandwich bag
  4. Add the flour to a Ziplock bag
    On the Trail:
  1. Add 6 Tbs of warm water to the yeast mixture and shake, let sit for 3 minutes, open to the air.
  2. Add 2-3 Tbs of warm water to the pizza sauce and mix to desired consistency, add more water as necessary.
  3. Add just enough boiling water to cover the freeze dried toppings inside the mylar bag, let stand.
  4. Add the yeast-water mixture to the flour and mix together within the bag. The dough should be slightly sticky.
  5. Place a small amount of oil into the frying pan and press the dough into the pan. Trick: Turn the dough bag inside out and keep a little oil between the bag and the pizza to keep from sticking.
  6. Cook the crust on one side, flip, then add toppings as you cook the second side.

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