Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly brush both sides of the gluten-free crust with 1 tablespoon olive oil mixed with minced garlic to prevent sogginess and add flavor.

Sauce

In a small bowl mix the tomato pizza sauce with dried oregano and red pepper flakes. Taste and adjust seasoning. Spread the sauce evenly over the prepared crust, leaving a 1/2-inch border for the crust.

Vegetable Topping

Prep Vegetables

Slice mushrooms, thinly slice the red onion and green pepper, halve the pitted olives, and roughly chop the baby spinach. Pat mushrooms dry with a paper towel if they are wet so they don't release excess moisture onto the pizza.

Sear Mushrooms (optional but recommended)

Heat a small nonstick skillet over medium-high heat. Add a quick spray or 1/2 teaspoon of oil and sauté the sliced mushrooms for 2–3 minutes until they release moisture and begin to brown. This concentrates flavor and prevents extra water on the pizza. Remove from heat.

Evenly distribute the prepared vegetables over the sauced crust, placing mushrooms first, then red onion, green pepper, olives, and lastly the baby spinach (spinach can be slightly under the mushrooms so it wilts but retains texture). If using dairy-free cheese, sprinkle it evenly over the toppings.

Finishing & Baking

Season the assembled pizza with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Drizzle 1 teaspoon olive oil lightly over the top.

Transfer pizza to the oven (onto preheated stone or baking sheet). Bake for 10–14 minutes, until crust edges are golden and the dairy-free cheese (if used) is melted and slightly browned. Baking time varies by crust—check after 8 minutes to avoid overcooking.

Remove pizza from the oven and let rest for 2–3 minutes. Scatter torn fresh basil leaves on top, slice into 6 slices, and serve hot.