"Rainbow pizza!!, that's what my son exclaimed when he saw this fully loaded, vegetable pizza roll out of my kitchen! I honestly was just trying to bring a smile to his face on family pizza night by decorating our grown up, gluten free vegetarian pizza in rainbow bands of color with colorful veggies like tomatoes, corn, bell peppers, red onions, and broccoli. But, what actually happened was, those colorful veggies, arranged just so, encouraged Kash to ask to try a small slice of our Rainbow Gluten Free Veggie Pizza alongside his typical, go-to cheesy slice, and you know what, he actually thought it was delicious!! MOM WIN!!!
Look, I know it isn't a cure for covid or anything, but in this time of mass uncertainty and fear - my son willingly trying a slice of my Rainbow Gluten Free Veggie Pizza and saying it was good made me feel like I had won the lottery for a bit!
Anyone that knows Kash can tell you he is a meat and potatoes kind of a guy. There are certain vegetables he will always eat like the aforementioned potatoes as well as corn, raw not cooked carrots, celery, and sometimes black beans. However, vegetables that are outside of his comfort zone aren't always a welcomed site at the table for him. Honestly, it can make meal planning a little maddening at times! But, I know that starting a battle with him around food is not somewhere that I want to go. There are a million other things in my kid's lives that I am prepared to wage war with them for if needed, but food just isn't one of them.
My parenting philosophy around food comes from my personal experience as a child....
I can tell you first hand, as someone who spent countless nights at the kitchen table with a plate full of food I refused to eat - only to be sent to bed a bucket of bitter tears, this battle is not one you want to wage, especially with a stubborn child. Those nights stuck with me as a teenager and not only left me with some bitter feelings towards family meal time to work through, but they also solidified my picky eating habits even more! It was the exact opposite of what my parents had intended and it actually wasn't until years later that I let down my wall with food, started branching out, and tried new things.
Don't be intimidated by gluten free pizza crust, now more than ever there are some great store bought versions available that make pizza night a cinch!
Use this pizza topping technique as a kick off point, use any variety of vegetables you like, make a homemade crust or a gluten free mix or make it real easy on yourself and use a blank slate store bought crust for the base.
Looking for more gluten free pizza recipes? I've got quite a few in the archives for you, here are some of our faves!
Grilled Mexican Street Corn Pizza || Save this recipe for when you can't decided between tacos or pizza! This delicious little slice combines all of the delicious flavors of Mexican Street Corn but is SO much easier to eat!
Supreme Veggie Pizza Pasta || While technically NOT pizza, it does taste like pizza and that totally counts!!! This past comes together quick, fast, and in a hurry and it's loaded with all of your favorite vegetarian pizza toppings like bell peppers, olives, artichokes, and roasted onions!
If you’ve made my Rainbow Gluten Free Veggie Pizza I would be so grateful if you would rate the recipe and let me know what you think in the comments below, I just love hearing from you and your reviews and comments really help others that visit This Mess is Ours.
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I know that you have the power to #choosewhatyouconsume and I am just SO honored that you have made the choice to spend a little bit of your time here with us, thank you!Print
Rainbow Gluten Free Veggie Pizza
Consider this more of a technique than a recipe...I guess that makes it a no recipe, recipe of sorts!
- Prep Time: 30 mins
- Cook Time: 12 mins
- Total Time: 42 minutes
- Yield: 8 slices 1x
- Category: Dinner
- Method: Baked
- Cuisine: Italian
- Diet: Gluten Free
- 1 prepared gluten free pizza crust; homemade, from a mix, or store-bought crusts
- ¼ - ½ cup prepared pizza sauce
- 1 ½ cups mozzarella cheese, grated
- 1 ¼ cup mixed vegetables, diced very small, (shown here: fresh red peppers, orange peppers, corn, red onions, broccoli, cherry tomatoes ** see note)
- salt and pepper to taste
Prepare the gluten free pizza crust as instructed in recipe or on package. Parbake the crust if needed.
When the crust is ready for toppings, spread desired amount of pizza sauce across the top of the pizza with the back of a large spoon. Season with salt and pepper to taste then top evenly with cheese. and lightly season with salt and pepper again.
Starting with your largest chopped vegetable and working inwards, create circles of colorful chopped veggies all around the pizza towards the center. Leave a ring of cheese showing in the center. Sprinkle the veggies with a tad more salt and pepper.
Bake the pizza on a pizza stone or a mesh pizza rack with the toppings for at least 8-12 minutes, until the vegetables are starting to tenderize, but still have some texture to them.
At the end of the bake time, broil the pizza for an additional minute or so to brown the cheese. Serve immediately.
**I've made this a few times now since photographing it and I have come up with a few more Rainbow Gluten Free Veggie Pizza tips for you:
If using cherry tomatoes, especially juicy ones, there will be some liquid on the surface of your pizza when it is done baking. If possible, scoop out seed sacks and dispose of them to cut down on liquid.
If you like less cheese use less than the amount called for, if you like extra cheese add more.
- Serving Size: 2 slices
- Calories: 402
- Sugar: 8.2 g
- Sodium: 1499.4 mg
- Fat: 12.7 g
- Carbohydrates: 53.3 g
- Protein: 19 g
- Cholesterol: 33.2 mg
Keywords: pizza, gluten free pizza, veggie pizza,