This gluten free roasted vegetable pizza is going to become your new favorite dinner recipe for a weekend dinner or a cozy night in. You want to impress your friends or family with your cooking skills, and this gorgeous pizza will absolutely do the trick. No one needs to know how incredibly easy this is to throw together after a long busy day. This homemade gluten free pizza is actually tasty (goodbye cardboard tasting pizza crust), and I am not just saying that because it is my recipe. By skipping the basic toppings and loading this pizza up with garlic-infused olive oil, earthy oyster mushrooms, thinly sliced eggplant, and fresh mozzarella, it will impress even the pickiest of pizza fans.
This Roasted Veggie Pizza brings upscale, wood-fired energy right into your own kitchen… but much easier! By starting with a high-quality gluten-free pizza dough base (whether that is a trusted store-bought find or my go-to homemade gluten free sourdough pizza crust ), I created a pizza dough base that actually holds up to a mountain of fresh ingredients without turning into a soggy mess. It feels sophisticated enough to serve with a good glass of wine at a weekend dinner party, yet it only takes a few minutes of prep to throw together after a long workday. Get ready to actually look forward to pizza night again: no compromises, no gluten, and absolutely no sad slices allowed.
And if you are not a wine and pizza type of person, you may want to try this Limoncello Martini, Campari Tonic, Spritz Veneziano (Aperol Spritz), Strawberry Negroni, or even my Blueberry Mojito Mocktail as your drink of choice instead. Any of these would be a fun drink to sip on while enjoying this easy homemade pizza.
Why You’ll Love This Recipe
- It is delicious. Guys. This pizza recipe may be my new favorite recipe due to just the flavor profile. The combination of garlic-infused olive oil, homemade sourdough pizza crust (if you decide to make it instead of buy premade), a rich tomato basil sauce, and all these different vegetables creates a complex, savory bite.
- Lots of different contrasting textures. You get a wonderful contrast between the crispy gluten-free pizza crust, the tender bite of roasted eggplant and broccoli, and the gooey melt of two different types of mozzarella.
- It is customizable: This pizza recipe is a fantastic "fridge-cleanout" meal. You can easily swap out the veggies based on what is in season or what you have on hand. I have even used leftover cooked chicken and added that with my other vegetables.
- It is allergy-friendly: By using a gluten-free crust (like my homemade sourdough version!), this pizza is perfect for those with gluten sensitivities or celiac disease without sacrificing that classic pizza chew. You can easily swap out the cheese or dairy-free cheese alternatives to make this roasted veggie pizza both gluten free AND dairy free!
Homemade Gluten Free Pizza Ingredients (& Substitutions)
The Gluten Free Pizza Base & Sauces
- 12” Gluten-Free Pizza Crust: You can use a store-bought pre-made crust (or pre-made pizza dough like Trader Joe's) for convenience, or make your own homemade gluten-free sourdough pizza crust or vegan pizza crust at home. Cauliflower crusts are also a great gluten free and low-carb option!
- Tomato Basil Sauce: If you are not a fan, standard marinara, a rich pizza sauce, or even a layer of Kale Pesto Sauce would be equally delicious.
- Garlic Infused Olive Oil: If you don't already have garlic infused olive oil you could make a quick, mix 1 tablespoon of standard extra virgin olive oil with ¼ teaspoon of garlic powder or half a clove of finely minced fresh garlic. Not exactly the same taste, but this is an easy swap in a pinch.
The Vegetables
These veggies that I added to this veggie pizza recipe is SO easy to substitute with other veggies that you may have on hand already.
- Fresh Baby Spinach: I have also used chopped kale (especially with my kale pesto sauce) or have added fresh arugula after baking.
- Broccoli Crowns: Cut them into small, bite-sized florets so they roast quickly. You could also use cauliflower florets or asparagus tips instead.
- Canned Artichoke Hearts: Be sure to drain, dry, and chop them well! If artichokes are not your thing, you could use Kalamata olives or roasted red peppers.
- Oyster Mushrooms: These have a wonderful, meaty texture that holds up well in the oven. Other mushrooms are also fantastic to use: you could try Cremini (baby Bella), button, or shiitake mushrooms.
- Eggplant: Sliced into thin rounds, eggplant acts almost like a vegetarian pepperoni! You could also try thinly sliced zucchini or yellow summer squash.
The Cheese & Pepper Flakes
- Shredded Mozzarella & Fresh Mozzarella: Using both gives you the ultimate cheese experience; the shredded melts evenly for good coverage, while the fresh mozzarella provides those rustic, creamy pools of cheese. You can try using a dairy-free/vegan mozzarella alternative if you are avoiding dairy.
- Red Pepper Flakes: For a gentle kick of heat. Totally optional if you are sensitive to spice, or swap for a sprinkle of Italian seasoning for extra herb flavor.
Roasted Veggie Pizza Step by Step Instructions
- Make your pizza crust (if you are not doing pre-made pizza crust). Follow those instructions for the pizza crust before starting anything else: homemade dough needs time to proof before adding toppings and baking.
- Preheat the oven to 425F. If you are using pizza stone, add that to the oven as it preheats. If you are using baking sheet, make sure to line it with parchment paper.
- Roll out the pizza crust to 12" round(s) or pull out the pre-made pizza dough.
- Drizzle your garlic infused olive oil and spread over the entire top of the pizza crust.
- Pour the tomato basil sauce on top of the oiled pizza crust, spreading evenly using the back of a spoon until most of the pizza dough is covered.
- Sprinkle the shredded mozzarella cheese over top of the tomato basil sauce, then layer eggplant rounds in circles starting from the outside working in, letting them overlap slightly.
- Next, add the remaining veggies in an even layer across the pizza. Top with remaining fresh mozzarella cheese and sprinkle the red pepper flakes as the finishing touch.
- Bake the pizza on a pizza stone or parchment lined baking sheet for 12-15 minutes until the crust is golden brown and the middle is cooked all the way through.
Homemade Pizza Expert Tips & Tricks
- Squeeze those artichokes completely dry. If you just chop the artichoke hearts up and throw them directly onto your pizza, you will absolutely end up with a soggy middle. I always wrap them in a paper towel and squeeze out as much water as physically possible before scattering them over the crust. A dry veggie is the secret to a crispy gluten free base.
- Slice the eggplant paper thin. Since we are cooking all the vegetables right on the pizza in just 12 to 15 minutes, the size of your cuts really matters. If your eggplant rounds or broccoli pieces are too thick, they will still be crunchy by the time the cheese is perfectly browned. Cut those eggplant slices as thin as you possibly can so they get super tender and practically melt right into the sauce. I recommend using a mandolin to slice the eggplant, but you can use a cutting board and sharp knife to cut those thin rounds slices too.
- Pat your fresh mozzarella down. Fresh mozzarella makes this pizza feel so incredibly fancy, but it is also packed with moisture. Just like the artichokes, you want to pat the fresh mozzarella pieces a little with a paper towel before adding them to your pie. This simple step keeps your crust perfectly crisp instead of turning into a watery mess.
Gluten Free Veggie Pizza FAQs
How do I get my gluten free crust to taste less dry?
As you probably already know, gluten free flours tend to soak up a lot of moisture, which can sometimes leave your pizza tasting a little dry or chalky. That is exactly why I use a layer of garlic infused olive oil right under the tomato basil sauce. It creates a barrier that keeps the sauce from sinking into the dough while keeping the crust tender and flavorful. Do not skip the olive oil step!
Do I need to pre-roast the vegetables?
For this specific recipe, no! Because your oven is set to a hot 425°F and the vegetables (like the eggplant) are sliced thinly, they will perfectly roast and soften during the 12-15 minute baking time. If you prefer your broccoli extra charred, you can pre-roast it for 5-7 minutes before adding it to the pizza.
Can I make this pizza vegan or dairy-free?
I got you! The vegetable toppings and gluten free crust are already vegetarian. I have a vegan pizza crust recipe though that would work for this recipe too. To make the rest of the pizza completely vegan and dairy-free, simply swap out the shredded and fresh mozzarella for your favorite plant-based cheese shreds or a vegan cashew ricotta dolloped on top.
Do I need a pizza stone to make this?
A pizza stone is awesome if you have one, but you absolutely do not need it. A regular metal baking sheet works totally fine. If you do use a baking sheet, I suggest lining it with parchment paper so your gluten free crust does not stick. If you are using a stone, make sure you let it heat up in the oven for about 30 minutes before sliding your pizza onto it for the absolute best crispy bottom.
How do I prevent my gluten free crust from sticking to the pan?
Gluten free dough loves to stick to almost everything it touches. Parchment paper is your absolute best friend here. Build your pizza right on a piece of parchment paper and slide the whole thing onto your baking sheet or pizza stone. It saves you from a massive cleanup headache and keeps your beautiful pizza perfectly intact.
I am missing some of these vegetables. Will it still taste good?
Absolutely! This recipe is incredibly forgiving and makes a great clean out the fridge meal. If you do not have oyster mushrooms, just use regular button mushrooms or baby bellas. If you hate eggplant, swap it out for some sliced zucchini, yellow squash, or bell peppers. As long as you pat your veggies dry and keep the overall moisture levels low, you can pile on whatever vegetables you happen to have lying around.
Can I freeze the leftover slices?
You can definitely freeze leftover pizza slices. Let the pizza cool completely first so you do not trap any steam (soggy pizza is the worst!). Then wrap individual slices tightly in plastic wrap and store them in a freezer safe bag for up to two months. When a pizza craving hits, just bake the frozen slices at 350F or air fry at 350F until the cheese is bubbly and the vegetables are hot. It is a total lifesaver for those busy weeknights when you just cannot bring yourself to cook.
What is the best way to store and reheat leftovers?
Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, skip the microwave! Place slices on a baking sheet in a 350°F oven for 5-8 minutes, or pop them in an air fryer at 350°F for 3-4 minutes to restore the crust's crispy texture.
If you liked this gluten free pizza recipe, you might also enjoy these other healthy pizza recipes
- Gluten Free Sourdough Discard Pizza Crust
- Gluten Free Vegan Pizza Dough
- Gluten Free Neapolitan Pizza Dough
- Cottage Cheese Pizza Bowl Single Serve High Protein
Roasted Veggie Pizza
Ingredients
- 1 12" gluten free pizza crust pre made or homemade
- 1 tablespoon Garlic Infused Olive Oil
- ½ cup Tomato Basil Sauce
- ½ cup shredded mozzarella cheese
- ½ cup eggplant sliced into thin rounds
- 1 cup fresh baby spinach
- ½ cup broccoli crowns
- ¼ cup canned artichoke hearts chopped
- 1 cup oyster mushrooms chopped
- 4 oz fresh mozzarella
- ½ teaspoon red pepper flakes
Instructions
- Make your pizza crust (if you are not doing pre-made pizza crust). Follow those instructions for the pizza crust before starting anything else: homemade dough needs time to proof before adding toppings and baking.
- Preheat the oven to 425F. If you are using pizza stone, add that to the oven as it preheats. If you are using baking sheet, make sure to line it with parchment paper.
- Roll out the pizza crust to 12" round(s) or pull out the premade pizza dough.
- Drizzle your garlic infused olive oil and spread over the entire top of the pizza crust.
- Pour the tomato basil sauce on top of the oiled pizza crust, spreading evenly using the back of a spoon until most of the pizza dough is covered.
- Sprinkle the shredded mozzarella cheese over top of the tomato basil sauce, then layer eggplant rounds in circles starting from the outside working in, letting them overlap slightly.
- Next, add the remaining veggies in an even layer across the pizza. Top with remaining fresh mozzarella cheese and sprinkle the red pepper flakes as the finishing touch.
- Bake the pizza on a pizza stone or parchment lined baking sheet for 12-15 minutes until the crust is golden brown and the middle is cooked all the way through.
Notes
- How to make homemade pizza crust. If you want to make homemade pizza crust, I recommend trying my gluten free sourdough pizza dough or my vegan pizza dough.
- Squeeze those artichokes completely dry. Wrap artichokes in a paper towel and squeeze out as much water as physically possible before scattering them over the crust.
- Slice the eggplant paper thin. If your eggplant rounds or broccoli pieces are too thick, they will still be crunchy by the time the cheese is perfectly browned. Cut those eggplant slices as thin as you possibly can.
- Pat your fresh mozzarella down. Just like the artichokes, you want to pat the fresh mozzarella pieces a little with a paper towel before adding them to your pie.
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