Fructose Free Dairy Free Veggie Pizza
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Learn more →Ingredients
4 servings
For the pizza
- 1 lb store-bought pizza dough
- 2 tbsp olive oil, divided
For the sauce
- ½ cup canned crushed tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid crushed tomatoes, please tap it and change its rating to Red.
- 1 clove garlic, minced
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
For the toppings
- 1 medium red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 medium zucchini, thinly sliced into rounds
- 1 cup baby spinach
- ½ cup sliced black olives
- 1 cup dairy free cheese, shredded
- ¼ tsp red pepper flakes (optional)
For serving
- fresh basil leaves, for serving (optional)
Instructions
- 1
Place a pizza stone or large baking sheet on the middle rack of the oven and preheat to 475°F (245°C). Allow at least 20 minutes for the stone or pan to fully heat.
- 2
In a small bowl, stir together the crushed tomatoes, minced garlic, dried oregano, salt, and black pepper until combined. Set aside.
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