Weeknight pizza doesn't get much easier than this one, built on a crust that bakes up crisp at the edges and sturdy enough to hold a generous layer of toppings. A brush of olive oil under the sauce keeps the base from going soggy, while a good spoonful of marinara brings that classic tangy-sweet flavor to every slice. Dried oregano and a scatter of red pepper flakes add warmth and a little kick, so the finished pizza tastes anything but plain. Twelve to fifteen minutes in a hot oven is all it takes to get golden, firm edges and a piping-hot center ready to slice into eight easy pieces. It's a simple, crowd-pleasing dinner that comes together fast and fits neatly into a vegan meal rotation.
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Preheat the oven to 425°F (220°C). Place the gluten free pizza crust on a baking sheet.
Brush the crust evenly with olive oil, then spoon the marinara sauce over the surface, spreading it to within 1/2 inch of the edge.
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