Gluten-free Fall Vegetable Pizza
Ingredients
- 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.
Instructions
- 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.
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