FOOD

VIDEO: You Won’t Believe This Pizza Is Actually Healthy (and Gluten-Free)

February 4th, 2016

From giant New York–style slices to bubbly, wood-fired Neapolitan pies, pizza is widely adored—but not exactly considered a health food. Well, we’re not satisfied with that stereotype, so we decided to flip the script.

Enter this gluten-free pizza that’s packed with juicy vegetable goodness! It’s so healthy and easy, we promise it’ll make adding an extra pizza night into your weekly meal plan a breeze. And with toppings this sophisticated, you can claim foodie status. Press play to see how beautifully it comes together, and get the full recipe below.

Gluten-Free, Vegetarian Pizza

Yield: 1 pizza
Active Time: 15 minutes
Total Time: 55 minutes

Ingredients

For the crust

1 ½ cups warm water
1 yeast packet
2 tablespoons olive oil
2 eggs
1 (16-ounce) package gluten-free pizza crust mix

For the toppings

1 zucchini, very thinly sliced into rounds
Zest of 1 lemon
Juice of 2 lemons
1 tablespoon olive oil
1/4 cup pecorino romano or toscana, cut into thin slices
3/4 cup buffalo mozzarella, cut into rounds
3 tablespoons roasted garlic tomato sauce
1/3 cup marinated artichoke hearts, drained
Several green olives

For garnish

Parmesan, shaved
Fresh basil leaves

Instructions

Make the crust

In a large bowl, thoroughly mix water, yeast, olive oil, and eggs. Add in crust mixture and continue to whisk. Cover with plastic wrap and let stand for 20 minutes.

On parchment paper, roll out dough using a rubber spatula or hands to spread and shape into a circle. Set aside.

Prepare the toppings

Place the zucchini, lemon zest and juice, and oil into a bowl and toss to combine. Set aside to marinate.

Assemble the pie

Spread sauce onto prepared crust and top with cheeses. Drain the zucchini, and add it, along with artichoke hearts and green olives, to the pizza. Bake at 425 degrees for 20 minutes.

Remove from oven and top with shaved parmesan and basil leaves to serve.

Producer and Director: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Stephanie Provence

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Dana PobleteDana's love for all creatures under the sun (bugs, too) drives her in her advocacy for ethical eating, environmental sustainability, and cruelty-free living. A natural born islander, she surfs when she can, and writes, always.

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