Gluten-Free Veggie Pizza

Recipe

Main Dish
Gluten-Free Veggie Pizza

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Wedged gluten-free pizza topped with halved red and yellow cherry tomatoes, sliced zucchini, brussel sprouts, and broccoli florets

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Recipe Data

12
Servings
54min
Prep
1hr10min
Total

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Description

This recipe makes two thin-crust pizzas using a homemade gluten-free dough, and it's a great way to use up whatever veggies you've got hanging around.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
1 c.warm water , (105 to 115 degrees)
1(1/4-oz) packet active dry yeast
1 tsp.agave
1egg white
2 tbsp.Hy-Vee Select extra virgin olive oil
2 ¾to 3 cups gluten-free all-purpose baking flour, divided
2 tsp.golden flaxseed meal
1 tsp.Hy-Vee Italian seasoning
½ tsp.Hy-Vee kosher sea salt
Hy-Vee nonstick olive oil cooking spray
½ c.Hy-Vee pizza sauce, divided
½ c.Hy-Vee shredded part-skim mozzarella cheese, , divided
c.broccoli florets, steamed, divided
½ c.cherry tomatoes, halved, divided
c.zucchini , about 2 oz, thinly sliced, halved, divided
c.Brussels sprout leaves, blanched, divided

Things To Grab

  • Medium bowl
  • Whisk
  • Large bowl
  • Electric mixer
  • Plastic wrap
  • 2 baking sheets

Directions

  1. Combine water, yeast, and agave in a medium bowl and let stand 5 minutes. Whisk in egg white and oil.

  2. Combine 1-1/2 cups flour, flaxseed meal, Italian seasoning and salt in a large bowl. Add yeast mixture. Beat with an electric mixer on high for 1 minute. Gradually stir in remaining 1-1/4 to 1-1/2 cups flour until dough pulls together into a mound. Lightly spray with cooking spray. Cover with plastic wrap and let rise at room temperature for 30 minutes.

  3. Preheat oven to 450 degrees. Lightly coat two baking sheets with cooking spray; set aside.

  4. Divide dough in half. Drop each dough half onto a prepared baking sheet. Moisten hands with water and spread dough halves into 9-inch rounds. Bake 10 minutes or until crusts begin to brown.

  5. Top each crust with 1/4 cup pizza sauce, 2 tbsp mozzarella, 1/3 cup broccoli, 1/4 cup tomatoes, 1/3 cup zucchini and half of the blanched brussels sprout leaves. Top each pizza with additional 2 tbsp mozzarella.

    Hyvee Culinary Expert Tip
    To blanch Brussels sprout leaves, carefully place in a large pot of boiling salted water. Reduce heat and simmer 3 minutes. Remove from water and drop into a large bowl of ice water until cool.
    Hy-Vee Balance Magazine
  6. Bake 8 to 10 minutes or until cheese is melted and toppings begin to brown. Cut each pizza into six slices.

Nutrition facts

Servings

180 Calories per serving
1 slice

Amounts Per Serving

  • Total Fat: 4g
  • Cholesterol: 5mg
  • Sodium: 160mg
  • Total Carbohydrates: 32g
  • Protein: 4g

Daily Values

0%
Vitamin A 6%
0%
Vitamin C 15%
0%
Iron 10%
0%
Calcium 10%

Recipe Source:

Balance Magazine 2017