Gluten-Free Garden Pizza Slice
Discover the ultimate "Gluten-Free Garden Pizza Slice," a vibrant and wholesome recipe that transforms pizza night into a feast of fresh flavors! This dish starts with a perfectly baked, golden gluten-free crust, crafted from an easy mix for truly celiac-friendly indulgence. Layered with tangy tomato sauce, gooey mozzarella cheese, and a colorful medley of garden-fresh veggies like bell peppers, zucchini, mushrooms, and cherry tomatoes, this pizza bursts with brightness and nutrition. Aromatic dried oregano and a sprinkle of black pepper enhance the earthy tones of the vegetables, while fresh basil leaves lend a delightful finish. Ready in under an hour and serving four, this gluten-free pizza is your new go-to for a satisfying meal that caters to dietary needs without compromising on taste. Perfect for family dinners, weekend gatherings, or anyone craving a slice of healthy comfort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 7 oz gluten-free pizza crust mix
- 0.75 cup water
- 2 tbsp olive oil
- 2 large eggs
- 1 tbsp cornmeal (for dusting)
- 0.5 cup tomato sauce
- 1 cup mozzarella cheese, shredded
- 0.5 cup bell pepper, thinly sliced
- 0.25 cup red onion, thinly sliced
- 0.5 cup zucchini, thinly sliced
- 0.5 cup mushrooms, sliced
- 0.5 cup cherry tomatoes, halved
- 0.25 cup fresh basil leaves
- 0.5 tsp dried oregano
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
Preheat your oven to 450°F (230°C).
Prepare the gluten-free pizza crust mix according to the package instructions. Typically, this involves mixing the crust mix with water, olive oil, and eggs.
Dust a pizza stone or baking sheet with cornmeal to prevent sticking.
Spread the prepared dough on the stone or sheet, forming a circle about 12 inches in diameter.
Bake the crust in the preheated oven for about 10 minutes or until slightly golden.
Remove the crust from the oven and spread an even layer of tomato sauce over the top.
Sprinkle mozzarella cheese evenly over the tomato sauce.
Top with sliced bell pepper, red onion, zucchini, mushrooms, and cherry tomatoes.
Sprinkle dried oregano, salt, and black pepper over the vegetables.
Return the pizza to the oven and bake for an additional 15 minutes or until the cheese is bubbly and slightly browned.
Remove from the oven and allow to cool for a few minutes.
Garnish with fresh basil leaves before slicing.
Cut into slices and serve warm.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 21.8 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 985 mg | 76% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1384 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
