May 21, 2013

Gluten Free Pesto Zucchini Pizza

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Thumbs up to Bob’s Red Mill gluten free Pizza Crust mix it tastes just fine. I made two pizzas with  it. 


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For the first one I roasted some zucchini and onions.


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I love pesto on pizza it adds such a nice flavor.


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And cheese, with a layer of zucchini.


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onions and some pepperoni or salami or whatever you have.


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Tomato slices with most of the drippy seeds and juice removed.


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topped with more mozzarella and cheddar.


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Baked until the cheese is good an melty.


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Next I tried for more of a traditional looking pizza. I started with tomato sauce,


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shredded mozzarella, salami,


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and a bunch of fresh parsley.


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And tomato slices topped with more cheese.


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When I pulled it out of the oven I had to see what was going on under there. I didn’t want to find that the middle was gooey. yay, it looked fine. And it was flexible! After the crumbly wraps I was expecting it to fall apart.


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Let cool a little and serve.



Gluten Free Pizza


  • 2 partially baked gluten free pizza crusts


Pesto zucchini Pizza

  • 1/2-1/4 cup pesto
  • 1 zucchini sliced and roasted
  • 1/4 onion sliced and roasted
  • 8oz shredded mozzarella/ cheddar /pepper jack
  • a few slices pepperoni or what ever you have on hand
  • 1 tomato sliced, drained and seeded


Tomato Pizza

  • tomato sauce
  • shredded mozzarella/cheddar
  • a few slices pepperoni or what ever you have on hand
  • 1 tomato sliced, drained and seeded
  • 1/2 cup chopped fresh parsley
  • salt and pepper to taste


Layer on partially cooked pizza dough the toppings in whatever order you like. And top with cheese.

*I like the pesto or tomato sauce  as the 1st layer.

bake at 425 until cheese is melty and the crust is lightly brown.


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