Gluten-Free Vegetable Pizza Slice
Savor every bite of this Gluten-Free Vegetable Pizza Slice, a vibrant and wholesome take on a classic favorite. Crafted with a crispy gluten-free crust, this pizza is generously layered with a zesty marinara sauce, gooey mozzarella (or a dairy-free alternative), and a medley of fresh vegetables including zucchini, red bell peppers, cherry tomatoes, and black olives. Infused with aromatic oregano and optional crushed red pepper flakes for a hint of spice, this pizza is perfect for anyone seeking a gluten-free, veggie-packed meal that doesn’t compromise on flavor. Ready in under an hour, this recipe is an ideal choice for quick family dinners or casual gatherings. Top it off with fresh basil for a burst of herbal freshness, and serve warm for a satisfying slice of comfort food that everyone will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 package Gluten-free pizza crust mix
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 1 large Egg
- 2 tablespoons Gluten-free all-purpose flour (for dusting)
- 0.5 cup Marinara sauce (gluten-free)
- 1 cup Shredded mozzarella cheese (optional: use dairy-free if needed)
- 0.5 medium, thinly sliced Red bell pepper
- 0.5 medium, thinly sliced Zucchini
- 0.25 medium, thinly sliced Red onion
- 8 halved Cherry tomatoes
- 0.25 cup, sliced Black olives
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 6 leaves Fresh basil leaves (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C) and prepare a baking sheet or pizza stone with parchment paper or non-stick spray.
In a medium bowl, prepare the gluten-free pizza crust mix according to the package instructions. Typically, this involves combining the mix with warm water, olive oil, and an egg. Stir until a smooth dough forms.
Lightly dust your work surface with gluten-free all-purpose flour. Place the dough on the surface and gently knead for 1-2 minutes. Roll it into a circle or rectangle, depending on your preference, about 1/4 inch thick.
Transfer the rolled-out dough onto the prepared baking sheet or pizza stone. Parbake the crust in the preheated oven for 8-10 minutes until lightly golden.
Remove the crust from the oven and spread the marinara sauce evenly over the surface, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese evenly over the sauce. If you're using a dairy-free alternative, ensure it is evenly distributed.
Arrange the vegetables (red bell pepper, zucchini, red onion, cherry tomatoes, and black olives) evenly across the pizza. Feel free to add more or less of any vegetable to your liking.
Sprinkle dried oregano and optional crushed red pepper flakes over the top for seasoning.
Return the pizza to the oven and bake for an additional 12-15 minutes, or until the cheese is melted (or the dairy-free alternative is bubbling) and the crust is golden brown.
Remove the pizza from the oven and let it cool for 2-3 minutes. Garnish with fresh basil leaves, if desired.
Use a sharp knife or pizza cutter to slice the pizza into portions. Serve warm and enjoy!
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 227.7 g | 83% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 23.8 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 975 mg | 75% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1241 mg | 26% | |
*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.
