I love a good pizza. Sometimes I crave a good pizza. Unfortunately, finding one where I live is not always easy.
I do have access to Dr Schar’s mini-pizzas, although they don’t really fit my New Yorker’s idea of the perfect pizza: not enough sauce or cheese, and rather bland for my taste. Still, they are a good place to start. Certainly far easier than making a crust myself!
Not long ago, I was torn between 2 cravings: one for pizza, and one for roasted vegetables. I decided to combine them with this gluten free pizza hack, and the results were fantastic!
Easy, Tasty, Gluten Free Roast Vegetable Pizza
Ingredients
1 small red onion, quartered
1 sweet pepper (red, yellow, or orange), seeds and veins removed and sliced crossways
Cherry tomatoes
2 Dr. Schar’s mini pizzas (or other pre-made pizza of your choice)
Tomato sauce (optional)
Basil, oregano, garlic to taste
Roast the vegetables in the oven (I used a cookie sheet lined with aluminum foil) until they are lightly charred and the tomatoes have popped.
If you are using tomato sauce, put a little on the (still frozen) pizzas. Now layer the roasted vegetables on top. Season with basil, oregano and garlic to taste (and any other spices you like). Bake the pizzas in the oven at 220C/425F for about 10-15 minutes, until the pizza crust browns but has not yet burned.
Remove from the oven and enjoy! Although it is contrary to my training, I eat this with a knife and fork. Too messy otherwise. Don't tell my Dad!
If you liked this recipe, check out my cookbook for 50 easy, tasty gluten-free recipes for sweet treats. You'll be glad you did!