Veggie Gluten Free Pizza
In the short period between November 1963 and June 1968, four major political figures including the president of the United States were assassinated at the same time an estimated 700 uprisings took place in every major and many minor cities around the nation. When Dr. King was killed I remember my parents being distraught yet cognizant, thus determined the significance of the moment would not be taken for granted nor squandered. I think they wanted my brother and I to understand the gravity of the foulness we daily witnessed despite us being just shy of 6 and 4 years old. A mandate was issued that day. History is an informative tool for placing present day into perspective.
As more and more of us are deciding to, or being required to, sequester ourselves at home, ordering takeout may not be the surest choice. Let’s be clear – the odds are we will survive the pandemic and that eating at home ensures we will consume more antioxidants because restaurants tend not to focus on vegetables. In keeping, I decided to make a Veggie Gluten Free Pizza, something I had not done in years, but this time I bought a gluten free crust because I have seemed to develop a late life wheat allergy. Take a few deep breaths and turn off the TV.
Veggie Gluten Free Pizza
- Against the Grain Gourmet Pizza Shell
- 10 chopped organic Yellow Cherry tomatoes
- 1/2 medium organic Zucchini
- 1 Tbs. organic Olive Oil
- 1 Tbs. Parmesan
- 1 Cup chopped organic Broccoli
- 1 stalk organic Spring Garlic
- 2 large chopped organic Cremini Mushrooms
- 1-2 Cups grated organic Mozzarella
- 1/2 Beyond Meat Hot Italian Sausage
- 4-6 chopped Sanniti Castelvetrano Olives
- Real Salt to taste
- Fennel Seeds
- Oregano
- Basil
Preheat oven to 375 degrees. Remove the crust from the plastic wrapping keeping it on the cardboard round. Allow the crust to thaw to room temperature then massage it with olive oil. Begin layering with Parmesan, tomatoes, garlic and sprinkle of salt. Then add a layer of each vegetable, sausage and finishing with the cheese, fennel, oregano and basil. Carrying the pizza on the cardboard use it to place the pizza directly on the top rack. Bake 8 to 10 minutes and remove by using a knife to slide pizza onto the cardboard round or a large, flat plate. Serves 3 to 4.
Hey Robin, I made your Veggie GF Pizza recipe and it was a total game-changer! Honestly, I didn’t know gluten-free could taste this good. Thanks for sharing such a delicious and easy-to-follow recipe! xx
Thank you Kerri, I’m so glad you enjoyed it!
A friend of mine gave me some plant-based Italian sausage, so I knew this would be the best use of it and I was so right. This gluten-free veggie pizza was so amazing.
It’s so satisfying right? Glad you approved!
I love making pizza at home and usually make my own dough, but I couldn’t wait to try your veggie pizza and it did not disappoint. Loaded with so much goodness!!
I’m not as skilled as you when it comes to dough preparation, but you could surely make a gluten free version. Glad you enjoyed it!
This pizza was a hit at my house! I didn’t mention that it was veggie or gluten free and nobody asked. Just delicious.
Hahaha, so good you never know what you’re not missing – thanks Jazz!
We make pizza almost every weekend at home and were looking for ways to add more veggies. This was phenomenal! Already on the menu again for Saturday night.
So glad you approved Jessica!
My best friend is gluten intolerant and I was looking for something to make her on her next visit. This pizza recipe came right on time and was delicious! She begged me for the recipe.
Thank you Jen!