Crisp gluten free crust gets par-baked until the edges just turn golden, then loaded up with a garlicky marinara layer and a colorful pile of red bell pepper, zucchini, red onion, and black olives, all tossed in olive oil before they hit the oven. The second bake melts everything together and turns that crust edge deep gold and firm, while the vegetables soften into tender, slightly caramelized bites. A scatter of fresh basil right at the end adds a bright, herby finish that ties the whole slice together. It's a great pick for a dairy free table, easy to slice into eight generous pieces and serve straight from the pan. The mix of crunchy peppers, silky zucchini, and briny olives keeps every bite interesting, and the crust holds its structure well enough to eat by hand. Keep this one on rotation whenever you want a veggie-loaded pizza night that everyone can dig into.
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Preheat the oven to 425°F (220°C). Lightly oil a 12-inch round pizza pan or a rimmed baking sheet and line it with parchment paper.
In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, instant yeast, sugar, salt, and garlic powder. Add the warm water, 2 tbsp olive oil, and egg, then stir with a wooden spoon or spatula until a soft, slightly sticky dough forms — it will be thicker than a batter but softer than a traditional pizza dough.
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