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Gluten Free Roasted Veggie Pizza (Cheese-less)

jen

I don’t know if you have ever tried Amy’s Frozen Roasted Vegetable Cheese-less Pizza, but it is delicious. My only problem with it is that it is not gluten free. It was my plan to recreate that pizza by making a cauliflower crust, but then I remembered that I had a package of 2 frozen Udi’s gluten free pizza crusts in the freezer that I had been meaning to use. The cauliflower will have to wait a few days because I opted to go with Udi’s this time, and I was not disappointed.

These little crusts were so good and very convenient. When topped with caramelized onions, artichoke hearts, roasted peppers, and sun-dried tomatoes amongst other veggies you can’t go wrong!

I had some wonderful brussel sprouts with mine.

 

GLUTEN FREE ROASTED VEGGIE PIZZA (CHEESE-LESS)
Serves 4
These little crusts were so good. Topped with caramelized onions, artichoke hearts, roasted peppers, and sun-dried tomatoes amongst other veggies. You can’t go wrong!
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 1 pack of Udi’s Gluten free pizza crust (makes 2 pizzas)
  2. 4-5 mushrooms (sliced)
  3. 1½ large onions
  4. 2 garlic cloves
  5. ¼ cup roasted peppers, chopped
  6. ¼ cup artichoke hearts, chopped
  7. ¼ cup sun-dried tomatoes, chopped
  8. ¼ cup banana peppers
  9. 2½ tbsp olive oil
  10. 1 tbsp Apple Cider Vinegar
  11. ¼ cup low sodium vegetable broth
  12. salt and pepper to taste
Instructions
  1. Preheat your oven to 400° F and let your pizza stone heat up for about 30 minutes. While it’s heating go ahead and roast your pepper and your garlic. Peel your garlic and place in foil with a little oil and roast for 20 minutes with your pizza stone. For the pepper if you have a gas stove then you place the pepper directly on the burner that is on high, keep turning the pepper until most of the pepper is black. Then close tightly in a container for 30 minutes to let it steam. Take it out and the burnt skin should peel off leaving you with a soft roasted pepper.
  2. Slice your onions long and thin then place in a skillet on medium-high heat with a tbs of olive oil and stir. Cover the onions and cook, stirring frequently, until soft (about 15 minutes). Then remove lid and reduce heat. Add ¼ cup of the vegetable stock and 1 tbs of Apple Cider Vinegar, salt and pepper and cook down until the liquid is gone. The onions will cook for about 35 minutes total.
  3. When your pizza stone is finished baking take it out of the oven. If you are using an Udi’s crust then don’t worry about sprinkling it with corn meal but if you made your own crust then put some corn meal on your stone. Brush your garlic on the crust, then add your onions and all the rest of your chopped veggies.
  4. When using the Udi’s crust you only need to bake the pizza for 6-7 minutes, the crust will brown quickly! Take it out of the oven and sprinkle with a little sea salt and pepper and enjoy!
Adapted from The Fitness Dish
Adapted from The Fitness Dish
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