Gluten-Free Summer Sweet Corn Pizza
Experience the ultimate taste of summer with this Gluten-Free Summer Sweet Corn Pizza, a vibrant and fresh twist on classic pizza that's perfect for warm-weather dining. Built on a crispy, golden gluten-free crust, this recipe showcases the natural sweetness of fresh corn kernels, paired beautifully with juicy cherry tomatoes, melty mozzarella, and a sprinkle of Parmesan for an irresistible combination of flavors. Enhanced with aromatic garlic, fresh basil leaves, and optional red pepper flakes for a touch of heat, this pizza strikes the perfect balance between savory and bright. Quick and easy to prepare in under 35 minutes, it's an ideal dish for gluten-free enthusiasts craving a comforting yet seasonal meal. Serve it as a flavorful centerpiece for summer gatherings or a delicious weekday dinner that will satisfy everyone at the table!
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Recipe Information
Ingredients
- 1 package Gluten-free pizza crust mix
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 1 unit Large egg
- 1 cup Fresh sweet corn kernels
- 1 cup Mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 1 clove Garlic, minced
- 0.25 cup Fresh basil leaves
- 0.5 cup Cherry tomatoes, halved
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper.
Prepare the gluten-free pizza crust according to the package instructions. Typically, this involves mixing the provided mix with warm water, olive oil, and the egg. Stir until a sticky dough forms.
Spread the dough onto the parchment paper in a 10-12 inch round, smoothing it with wet hands or a spatula to make an even layer.
Bake the crust for the time indicated on the package (usually 8-10 minutes) until it is set and slightly golden on the edges.
While the crust pre-bakes, prepare the toppings. In a small bowl, mix the sweet corn kernels, minced garlic, salt, and black pepper.
Remove the crust from the oven. Evenly sprinkle the shredded mozzarella cheese over the crust as the base layer.
Distribute the sweet corn mixture and halved cherry tomatoes evenly across the pizza.
Sprinkle grated Parmesan cheese over the top, then add optional crushed red pepper flakes for a bit of heat.
Bake the pizza in the oven for another 8-10 minutes, or until the cheese is melted and bubbly and the edges of the crust are golden brown.
Once baked, remove the pizza from the oven and garnish with fresh basil leaves.
Let the pizza cool for a few minutes before slicing. Serve warm and enjoy your Gluten-Free Summer Sweet Corn Pizza!
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 3521 mg | 153% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 21.6 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1122 mg | 86% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1025 mg | 22% | |
*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.
