Gluten Free Veggie Pizza

Total time55 min

Prep time20 min

Cook time25 min

Pizza night doesn't have to feel like a compromise, and this veggie-loaded pie proves it completely. The crust comes together from a gluten free flour blend, xanthan gum, instant yeast, and a single egg, producing a dough that's soft and workable — thicker than a batter, but easy to press into a perfect round with oiled hands. Par-baking the crust before adding toppings is the real trick here: it sets the base so you get a golden, firm edge and a bottom that holds its shape when you pick up a slice. From there, oregano-spiked marinara, bubbling mozzarella, and a colorful pile of red bell pepper, zucchini, red onion, and black olives do all the heavy lifting on flavor. The whole thing serves 4, making it an easy weeknight dinner or a crowd-pleasing option for anyone at the table who usually has to eat around everyone else's order. A scatter of fresh basil right before serving adds a bright, herby finish that makes it look as good as it tastes.

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Ingredients

4 servings

For the crust

1 ½ cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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1 tsp xanthan gum (omit if your blend already contains it)
1 tsp instant yeast
1 tsp sugar
½ tsp salt
½ tsp garlic powder
⅔ cup warm water (about 110°f / 43°c)
2 tbsp olive oil, plus more for the pan
1 large egg

For the sauce

½ cup marinara sauce
½ tsp dried oregano

For the toppings

1 cup shredded mozzarella cheese
½ red bell pepper, thinly sliced
1 small zucchini, thinly sliced into half-moons
¼ red onion, thinly sliced
¼ cup black olives, sliced
1 tbsp olive oil
salt and pepper, to taste

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
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.
2
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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