This 10-minute gluten free veggie pizza is healthy, vegetarian and perfect for Friday pizza night! It is made with my go-to homemade gluten free pizza dough recipe, topped with sun dried tomato pesto, mushrooms, corn, tomatoes, mozzarella and fresh basil leaves.
2-3thinly sliced mushrooms champignon canned or sauteed raw
¼onion thinly sliced
4ozfresh mozzarella or more sliced
salt and pepper to taste
garnish with fresh basil or parsley leaves
Make this pizza using my go to gluten free pizza dough recipe.
Brush the prebaked crust with olive oil (leave the edges untouched) and spread pesto in an even layer.
Add cheese, mushrooms (if raw, cut very thin slices or sautee prior), tomatoes, corn, onion slices.
Salt and pepper to taste.
Bake at 390F (200 C) for 8-10 minutes or until the cheese melted, the pizza crust is crispy, and golden brown around the edges.
Garnish with fresh basil or parsley leaves and enjoy!
If you have some leftover pizza (seriously, who would?) and already cooked pizzas, refrigerate them for up to two days wrapped in cling film and placed in an airtight bag or container. Simply reheat in the oven or microwave before serving.