Veggie Pizza - Gluten Free

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Dietary: Egg-Free, Gluten-Free, Kosher, Peanut-Free, Soy-Free, Vegetarian, Whole Grain

Sometimes getting your servings of vegetables can be a chore. Not with this pizza, the tangy sauce and delicious crust makes eating your veggies fun!!

Prep: 5 min
Total Time: 1 h
Yield: 1 pizza



  • 1 8 oz can tomato sauce
  • 1-1/2 tsp Italian seasoning, dried
  • 1/4 tsp garlic powder, or 1 clove minced
  • 1 tsp sugar
  • 1/4 tsp salt


  • 1 Tbsp olive oil
  • 2 cups vegetables, see note in recipe directions
  • 1-1/2 cup shredded mozzarella cheese, or cheese alternative



  • Make sauce in a small, heavy saucepan by combining all sauce ingredients. Simmer uncovered, for 15 minutes, stirring occasionally. Set aside.
  • Arrange oven racks to bottom and middle of oven and preheat oven to 400°F. Using shortening or butter (not oil or nonstick cooking spray), grease a 12-inch nonstick pizza pan (gray, not black) and set aside.
  • Dissolve yeast and sugar in warm milk, proof for 5 minutes. In a food processor, blend crust ingredients, including yeast mixture, until dough forms a ball. Or blend in a bowl, using an electric mixer on low speed, until well blended. Dough will be very soft. Place dough in middle of prepared pizza pan. Sprinkle liberally with brown rice flour and begin pressing dough into the pan, continually dusting dough with brown rice flour to prevent sticking. (Trust that there is enough dough to cover the 12-inch pan – at first it will seem like it will fall short). Make edges thicker to contain sauce and toppings. Pre-bake crust on bottom oven rack for 10 minutes.
  • While crust is baking, sauté any vegetables that need to be cooked before using as topping. Stir frequently and only cook veggies until slightly softened. Remove crust from oven and spread with sauce, sprinkle on cheese and toppings. Return pizza to oven on middle rack. Bake 20 minutes or until nicely browned. Remove from oven and place on wire rack for 5 minutes. Brush edges with a little olive oil if desired, cut into slices and serve warm.
  • Notes: Suggestions of veggies to pre-cook for topping: asparagus, bell pepper slices, chopped broccoli, thinly sliced onion and zucchini. Veggies that won’t require pre-cooking include chopped sun-dried tomatoes, olives, cherry tomatoes and marinated artichoke hearts that have been thinly sliced.