There’s nothing quite like a bubbling hot slice of pizza fresh out of the oven.
We’ve tried a number of gluten-free pizzas from our local pizzerias, and although some are pretty good, we haven’t found one to rival our favorite glutinous pizza go-to.
Although I’ve made pizza dough from scratch successfully many times in the past, I haven’t quite felt up to the challenge of tackling it since going gluten-free. Luckily for me, an awesome local gluten-free bakery, Mariposa, has frozen pizza crusts available through good eggs in 10″ and personal pizza sizes.
I’ve been experimenting with a number of different toppings and techniques, but this veggie pizza has become a house favorite with a guaranteed spot in the oven every time I make pizza. I have a feeling it may make it into regular rotation in your house as well.
Gluten-free Fall Vegetable Pizza
- 8 small balls mozzarella cheese This is about 3 oz. I use Bel Fiore Ciliegine Mozzarella packed in water. Use kitchen shears or a knife to cut each ball into thin slices.
- 3 whole lunchbox peppers Remove top and seeds. Using a mandolin or a knife, make thin round slices.
- 8-10 slices jalapeno Your favorite brand of jarred jalapenos in water is perfect for this.
- 1/4 cup mozarella cheese Shredded.
- 1/8 cup feta cheese Crumble into small chunks.
- 1/2 cup pizza sauce
- 1 10" gluten-free pizza crust I use the Mariposa gluten-free pizza crusts, but you can use your favorite.
- 6-8 whole crimini mushrooms Slice using a mandolin or a knife, make thin lengthwise slices.
- Pre-heat oven to 400 degrees.
- Add cut up chunks of mozzarella cheese to crust. Spoon all of the pizza sauce over cheese. Add vegetable slices, distributing them evenly across the pizza without overlapping. Top with shredded mozzarella.
- Bake for 8-10 minutes or until crust is starting to brown and cheese is bubbly.
- Remove pizza from oven and slice into 8 pieces. Let cool 1-2 minutes before serving.