Veggie (gf) Recipe

Preheat and prepare

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with cornmeal or gluten-free flour.

Stretch or roll the gluten-free pizza dough into a 10–12 inch round on a lightly floured surface (use gluten-free flour). Transfer the dough to the prepared peel or baking sheet. Brush the top lightly with 1 tablespoon olive oil to help crisp and brown the crust.

In a small bowl, combine the tomato pizza sauce with dried oregano, dried basil and crushed red pepper flakes. Stir to combine and taste; adjust seasoning if desired.

Spread the seasoned sauce evenly over the oiled dough, leaving a 1/2 inch border for the crust. Use about 3 tablespoons of sauce, spreading thinly to avoid making the gluten-free crust soggy.

Prepare vegetables: thinly slice half an onion (about 1/2 cup), slice mushrooms (about 3/4 cup), thinly slice green pepper (about 1/2 cup), drain and slice black olives (1/4 cup), and seed and dice the tomato (1/2 cup). Pat the tomato pieces dry with paper towel to reduce moisture.

Distribute the prepared vegetables evenly over the sauced pizza: start with onions and mushrooms, then green pepper, black olives, and finish with the diced tomato on top to reduce sogginess beneath the cheese.

Evenly sprinkle the shredded mozzarella across the pizza (about 3 oz), followed by shredded provolone (1 oz) and shredded cheddar (1 oz). Try to cover the vegetables but leave the crust border exposed.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, rotating once at about 7 minutes if your oven has hot spots. Bake until cheese is melted, bubbly and edges of the crust are golden-brown.

Remove pizza from oven. Immediately season with salt and freshly ground black pepper to taste and drizzle 1/2 teaspoon olive oil over the top. Tear and scatter fresh basil leaves over the hot pizza if using.

Let the pizza rest for 2–3 minutes, then slice into 6–8 slices and serve hot.