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Mouthwatering Monday: Gluten Free Pizza Recipe W/ Farmer’s Market Veggies

You’re always the odd one out on pizza nights, having to pass on that gluten-filled pizza crust with dairy-loaded cheese, and meaty pepperonis. You poor healthy babe. But, alas! We have an option for your vegan, gluten-free, and plant based diet needs with our very own gluten free pizza recipe.

See below for our healthy pizza recipe for plant based diet lovers…

Recently, we were at the farmer’s market and couldn’t help but load up on fresh veggies including broccolini, carrots, Romanesque cauliflower, jalepenos, mushrooms, eggplant, squash, zucchini, and more.  With so many fresh vegetables on our kitchen counter when we arrived home, we decided that a farmer’s market gluten free pizza recipe was definitely in order!  Forget the cheese and wheat crust though, we mixed up our own gluten-free pizza crust, topped it with Rao’s Homemade Arrabiata sauce, lots of market fresh market vegetables, and flavorful herbs.

After popping this pizza out of the oven, hands were grabbing for all the slices.  This gluten free pizza recipe was a hit, even among meat-loving, cheese loving men!  How often can you say that for plant based recipes?  Enjoy 🙂

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Gluten Free Pizza Recipe w/ Farmer’s Market Veggies

Makes 2 12-inch pizza crusts. Total Time: 1 Hour

Ingredients:

Pizza Crust

  • 1 Package Bob’s Red Mill Gluten Free Pizza Crust Mix
  • 2 Tbsp Flaxseed  Meal
  • 6 Tbps water
  • 2 Tbsp Olive Oil + Olive Oil for greasing pizza pans

*We chose an eggless option by combining 2 Tb Flaxseed Meal + 6 Tb Water.  We let the mixture stand one minute and then added to recipe as you would eggs.

Pizza Toppings

  • Farmer’s Market Vegetables e.g. red and orange baby tomatoes, Romanesque cauliflower, jalapeno, eggplant, yellow squash, green zucchini, button mushrooms,
  • Rao’s Arrabiata Sauce
  • Oregano
  • Pepperjack almond cheese (optional)

Directions:

Step 1

Wash and Cut vegetables to desired size.  Lightly steam veggies, except for tomatoes and jalapeno, for approximately 2 minutes so that they are still crisp and have a beautiful bright color.  Set veggies aside while you make the pizza dough..

Step 2

Preheat oven to 425°F.  In a large bowl, combine water and yeast. Let stand a few minutes. Add flaxseed meal and water mix (which substitutes your eggs) and oil to mixture and blend briefly. Add Bob’s Redmill Gluten Free Pizza Crust Mix and blend about a minute on medium speed, until combined.
Leave dough in bowl, split in half, cover with plastic wrap and allow to rise 20 minutes.
Step 3
Place dough on greased pizza pans (we used olive oil). Using wet hands, spread out dough to cover the full pizza pan. Bake without toppings for 7-9 minutes.  Remove pizza crusts from oven, cover with Rao’s Arrabiata sauce, and then top with desired quantity of lightly steamed vegetables and Almond Cheese (optional). Sprinkle pizzas with Oregano. Bake for 15-18 minutes. Remove pizza from oven and cut. Enjoy immediately!
Note: Dough can be stored in the refrigerator for a few days. Wrap dough in plastic wrap and store in plastic bag. When ready to bake, take dough out of refrigerator and allow to rest 30 minutes. Spread dough onto greased pizza pan and bake as directed.

If you like this gluten free pizza recipe and are interested in seeing more healthy, plant based diet recipes, be sure to subscribe to our newsletter in the right hand side bar  above.

Make dough vegan by substituting eggs with flaxseed meal / water mixture.

If you like this gluten free pizza recipe and are interested in seeing more healthy, plant based diet recipes, be sure to subscribe to our newsletter in the right hand side bar  above.

About The Author

Gretchen is a plant-based, laid-back, spontaneous gal who loves discovering new cool things. Her mission is helping her fellow readers to improve their lifestyle through fashion, beauty, and health. Gretchen is the Editor In Chief and always loves to hear your thoughts. Follow her on Twitter: @nubry and Instagram: @nubry.

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