This vibrant veggie pizza layers a bright, garlicky tomato sauce with sautéed red bell pepper and zucchini, given a quick skillet char before they hit the crust. Baby spinach wilts right into the warm base, while briny sliced olives and a scatter of melted, bubbling dairy free cheese bring the whole thing together into something rich and satisfying. A pinch of red pepper flakes adds a gentle kick, and fresh basil scattered on top right before slicing keeps every bite tasting bright and herbaceous. The crust bakes up deep golden and crisp on the bottom thanks to a properly preheated stone or pan, giving you that pizzeria-style snap in every slice. It's an easy weeknight pizza that's just as good served hot from the oven as it is at room temperature, and it's a solid pick for a gluten free dinner rotation.
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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.
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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