Gluten-Free Vegetable Pizza
Satisfy your pizza cravings with this vibrant and wholesome Gluten-Free Vegetable Pizza recipe, perfect for any occasion! Featuring a deliciously crispy gluten-free crust made from scratch, this pizza is piled high with fresh veggies including bell peppers, cherry tomatoes, mushrooms, red onions, and baby spinach for an irresistible combination of flavors and textures. Topped with gluten-free pizza sauce and melty mozzarella—or a dairy-free alternative—and finished with aromatic oregano and basil, this pizza is a delightful option for gluten-sensitive eaters or anyone seeking a healthier twist on a classic favorite. Ready in just 35 minutes, it’s ideal for weeknight dinners or weekend gatherings. Customize your toppings and enjoy this easy, satisfying, and guilt-free treat that’s sure to impress!
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Recipe Information
Ingredients
- 1 package Gluten-free pizza crust mix
- 0.75 cup Water
- 2 tablespoons Olive oil
- 2 Eggs
- 0.5 cup Gluten-free pizza sauce
- 1 cup Mozzarella cheese (shredded, or dairy-free alternative)
- 0.5 cup Bell peppers (sliced thinly)
- 0.25 cup Red onion (sliced thinly)
- 0.25 cup Mushrooms (sliced)
- 0.25 cup Cherry tomatoes (halved)
- 1 handful Baby spinach
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
Instructions
Preheat your oven to 425°F (220°C) and prepare a pizza pan or baking sheet by lightly greasing it or lining it with parchment paper.
In a large mixing bowl, combine the gluten-free pizza crust mix, water, olive oil, and eggs according to the package instructions. Mix until a smooth dough forms.
Spread the dough evenly onto the prepared pizza pan, creating a uniform thickness. Wet your hands with water if needed to prevent sticking.
Bake the crust in the preheated oven for 10 minutes, or until it's slightly firm and golden around the edges.
Remove the crust from the oven and spread the gluten-free pizza sauce evenly over the surface, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese (or dairy-free alternative) evenly over the sauce.
Top the pizza with the sliced bell peppers, red onion, mushrooms, cherry tomatoes, and baby spinach.
Sprinkle the dried oregano and dried basil over the vegetable toppings for added flavor.
Return the pizza to the oven and bake for another 12-15 minutes, or until the cheese is melted and bubbling and the vegetables are tender.
Remove the pizza from the oven and let it cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 210.5 g | 77% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 21.0 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1005 mg | 77% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1264 mg | 27% | |
*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.
