Italian · Dinner
Roasted Vegetable Pizza (Gluten-Free)
Gluten-free pizza with a rice and tapioca flour crust, topped with roasted zucchini, bell pepper, red onion and cherry tomatoes, tomato sauce, mozzarella cheese, fresh basil and olive oil. Charred vegetables and crisp crust with melted cheese.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
569Calories
26.7gProtein
17.7gFat
71.2gCarbs
9gSugar
5.9gFiber
1247mgSodium
81mgChol
8.8gSat Fat
718mgPotassium
540mgCalcium
3.1mgIron
1mcgVitamin B12
62mgVitamin C
vegetarian
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Toss zucchini, bell pepper and red onion with 1/2 teaspoon olive oil; roast at 425°F (220°C) for 15 minutes until edges char.
2
Waiting
Let rested dough sit 15 minutes after mixing gluten-free flour, yeast, salt, warm water and 1 teaspoon olive oil.
3
Build
Press dough into thin 8-inch round on parchment paper, patch cracks, then bake at 475°F (245°C) for 5 minutes until surface is set.
4
Build
Spread canned tomatoes on crust, scatter mozzarella cheese, top with roasted vegetables, cherry tomatoes, garlic, oregano and black pepper.
5
Plate
Return pizza to 475°F (245°C) for 7 minutes until cheese melts with golden spots and crust edges brown; scatter torn basil and drizzle olive oil; slice and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g mozzarella cheese
- 1 1/2 cup210g gluten-free pizza flour blend (rice and tapioca based)
- 1/2 tsp1/2 tsp instant yeast
- 1/2 tsp1/2 tsp salt
- 2/3 cup160ml warm water
- 2 tsp2 tsp olive oil, plus extra for drizzling
- 1/2 cup60g, about a quarter of a 14.5 oz can canned tomatoes
- 11 small zucchini (about 60g)
- 11 bell pepper (about 35g)
- 11 small red onion (about 20g)
- 88 cherry tomatoes (about 45g)
- 2 clove2 clove garlic
- 88 fresh basil leaves
- 1/4 tsp1/4 tsp dried oregano
- pinch of black pepper
