Consider this more of a technique than a recipe…I guess that makes it a no recipe, recipe of sorts!
- 1 prepared gluten free pizza crust; homemade, from a mix, or store-bought crusts
- 1/4 – 1/2 cup prepared pizza sauce
- 1 1/2 cups mozzarella cheese, grated
- 1 1/4 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.
Keywords: pizza, gluten free pizza, veggie pizza,