Gluten-Free Pesto Pizza
Elevate your pizza night with this Gluten-Free Pesto Pizza, a vibrant and wholesome twist on a classic favorite! Featuring a crispy gluten-free crust as its base, this recipe is generously spread with fragrant basil pesto and topped with melty mozzarella, juicy cherry tomatoes, and savory red onions. A fresh mixture of baby spinach and basil adds a delightful, zesty touch after baking, while a sprinkle of Parmesan and optional red pepper flakes bring a burst of flavor with every bite. Ready in under 30 minutes, this quick and easy pizza is perfect for a weeknight dinner or a crowd-pleasing party appetizer. Satisfy your pizza cravings without the gluten and indulge in this herbaceous, cheesy masterpiece!
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Recipe Information
Ingredients
- 1 12-inch Gluten-free pizza crust
- 0.5 cup Basil pesto (gluten-free)
- 1 cup Mozzarella cheese, shredded
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Parmesan cheese, grated
- 1 tablespoon Olive oil
- 1 cup Baby spinach
- 0.25 cup Fresh basil leaves
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 450°F (232°C).
Place the gluten-free pizza crust on a baking sheet or pizza stone.
Spread the basil pesto evenly over the pizza crust, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese evenly over the pesto.
Distribute the halved cherry tomatoes and sliced red onion evenly over the cheese.
Bake the pizza in the preheated oven for 10-12 minutes, or until the crust is crisp and the cheese is bubbly and golden brown.
While the pizza is baking, toss the spinach and basil leaves with olive oil, salt, and black pepper in a bowl.
Once the pizza is done baking, remove it from the oven and let it cool slightly.
Top the pizza with the spinach and basil mixture.
Sprinkle grated Parmesan cheese over the top and add crushed red pepper flakes if desired for a little heat.
Slice the pizza into wedges and serve hot.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3360 mg | 146% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 15.4 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1330 mg | 102% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 802 mg | 17% | |
*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.
