Roasted Veggie Pizza
This homemade gluten free roasted vegetable pizza is topped with garlic infused olive oil, a mountain of fresh vegetables, and two types of mozzarella cheese. It bakes up incredibly crispy in just 15 minutes for the ultimate healthy pizza night.
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.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!