Our gluten-free pizza crust is just begging to be topped with fresh and colorful summer vegetables.
INGREDIENTS:
- ½ red onion, thinly sliced
- 2 cloves garlic, minced
- ½ red, orange or yellow pepper, thinly sliced
- ½ medium sized zucchini, sliced into thin disks
- 3 basil leaves, cut into ribbons (stack leaves, tightly roll, then thinly slice)
- 2 tablespoons chives, minced
- ¼ to ½ cup goat or feta cheese crumbled (goat can be a preferred option for some with a lactose intolerance, other non-dairy option below*)
- ½ cup shredded Parmesan
DIRECTIONS:
- Prepare one package of Breads from Anna® Gluten-Free Pizza Crust Mix per package instructions.
- After dough has risen (approx. 45 minutes), par-bake the crust at 350 degrees for 10-15 minutes, should be slightly golden and the top firm to the touch.
- Increase oven temperature to 400 degrees.
- Allow crust to cool.
- Top with favorite pizza or pasta sauce—pesto is also a tasty option.
- Layer vegetables.
- Top with your choice of cheese.
- Bake at 400 degrees until cheese has melted, approximately 25-35 minutes.
*For those who are dairy-free, a delicious substitute for cheese is to box-shred a medium-sized zucchini. Generously spread the shredded zucchini over the top of the pizza and lightly salt. As the pizza bakes, the zucchini will become golden on the outside while maintaining a soft, moist interior, much like mozzarella.
