January 7, 2016
The aroma of this gluten-free pizza baking in your oven just might be too much to bear. It’s hard to resist tearing into the crisp crust topped with molten cheese and Mediterranean vegetables, but trust us—waiting until the sauce starts to bubble is worth it.
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
Preheat the oven to 500 degrees and place a baking sheet in the oven to heat.
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
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