Gluten-Free, Vegetarian Pizza
Yield: 4 to 6 servings
Active Time: 15 minutes
Total Time: 25 minutes
1 package gluten-free pizza crust mix
1 zucchini, very thinly sliced into rounds
Zest of 1 lemon
Juice of 2 lemons
1 tablespoon olive oil
1 teaspoon salt
Pinch freshly ground pepper
1 cup roasted garlic tomato sauce
3/4 cup buffalo mozzarella, cut into rounds
1/4 cup pecorino romano or toscana, cut into thin slices
1/3 cup marinated artichoke hearts, drained
Several green olives
Make the gluten-free pizza crust according to the package instructions. Set aside.
Place the zucchini, lemon zest, lemon juice, oil, salt, and pepper in a bowl and toss to combine. Set aside to marinate.
Spread the pizza crust with the sauce and top with mozzarella and pecorino cheeses. Bake for 5 minutes. Drain the zucchini, and add it to the pizza along with artichoke hearts and olives. Bake until the crust is golden, about 5 to 10 minutes, or according to the package’s instructions.
Remove from oven and top with shaved parmesan and basil leaves to serve.
Photo credit: Paul Delmont