Looking for a gluten free veggie pizza? You’re in luck! This pizza is made with gluten-free pizza dough and is loaded with veggies.
How about a delicious, cheesy pizza that’s also loaded with nutrient-rich veggies? This homemade gluten-free veggie pizza is super easy to make, so get ready for a slice or two–or three!––of this caramelized onion pizza.
Plus, the prep and cook time on this pizza is less than 30 minutes. That’s not too bad at all!
You’ll need a handful of ingredients to make this gluten-free veggie pizza:
Wild mushrooms, onions, kale, and garlic: What’s a veggie pizza without the veggies? The mushrooms are the star here.
Mushrooms are one of my favorite foods ever. If I could eat only five foods for the next month, mushrooms would be one of them. In fact, I love them so much that I once visited Italy during mushroom season so I could get my fill of fresh ones!
Gluten-free pizza dough: Many stores sell this in the refrigerated or freezer section. You may find dough that you can shape yourself, or you may find dough that’s already in a circle.
Mozzarella, goat cheese, and Parmesan: I used a combination of cheeses in this gluten-free veggie pizza.
How to make this homemade pizza? First, preheat the oven to 375° Fahrenheit.
Then, place mushrooms in a small non-stick pan and add vegetable broth until just covered. Cook over medium-high heat until most of liquid is absorbed, about 3-4 minutes.
The key is to stir the mushrooms and cook until the liquid begins to thicken. Then you continue to cook, stirring, until it becomes pretty thick and that’s when you take the veggies off the burner. This adds additional flavor for very few calories.
Next, add kale to pan, along with a small amount of broth. Cook until most of liquid is absorbed and kale is tender, about 4 minutes, stirring occasionally.
Meanwhile, place onions and garlic in a small non-stick pan.
Add vegetable broth until just covered.
Cook over medium-high heat until translucent, about 5-7 minutes.
Many people think you need lots of oil and sugar to accomplish this, but you actually don’t need either! It helps to slice the onions into thin slices. If you don’t have white or yellow onions, on hand, you can use red onions.
Continue to cook once liquid is absorbed; stir frequently as onions and garlic begin to brown. Place cooked vegetables aside.
Next, treat a large non-stick cookie sheet with spray oil. Cook pizza crust for 2 minutes. Remove, and top with mozzarella, onions, garlic, mushrooms, kale, goat cheese, Parmesan, and red pepper flakes.
Drizzle with olive oil.
until cheese is melted, about 12 minutes.
Slice, and serve immediately.
This recipe makes eight servings, so it’s great for family pizza night. Or if you’re like me, you can make it for lunch and store the leftovers in the fridge.
I suggest serving a couple of slices with a side salad or some steamed or sautéed veggies to add even more greens to your meal.
Almost anything! You’re in luck, because most popular pizza toppings are gluten free. This includes vegetables such as mushrooms, onions, tomatoes and bell peppers. You can also use any cheese that you’d like, including mozzarella, goat cheese, or Parmesan.
Per slice, this gluten free veggie pizza contains 188 calories.
It depends on what exact recipes you’re comparing, but generally the answer is yes because you’re displacing extra cheese with vegetables. Most veggies are very low in calories.
There absolutely is! If you’d like to make this gluten-free pizza dairy free, simply substitute out the cheese and use vegan cheese. You can find vegan mozzarella and Parmesan in your local grocery store.
More healthy pizza recipes
If you love this gluten-free veggie pizza, also try these healthy pizza recipes:
Ready to whip up a delicious, veggie-packed pizza?
This blog post was updated in August 2022. The content was originally part of a partnership with Flatout.
Gluten Free Veggie Pizza with Mushrooms
- 1½ cups wild mushrooms sliced
- Low-sodium vegetable broth, as needed
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1½ cups kale, massaged and torn
- Cooking spray
- 1 gluten-free pizza dough
- 3 ounces part-skim mozzarella, diced into small chunks
- 1 ounce soft goat cheese, crumbled
- 2 tbsp shredded Parmesan
- ¼ tsp red pepper flakes
- 2 tsp extra-virgin olive oil
- Preheat oven to 375° Fahrenheit.
- Place mushrooms in a small non-stick pan and add vegetable broth until just covered. Cook over medium-high heat until most of liquid is absorbed, about 3-4 minutes.
- Add kale to pan, along with a small amount of broth. Cook until most of liquid is absorbed and kale is tender, about 4 minutes, stirring occasionally.
- Meanwhile, place onions and garlic in a small non-stick pan; add vegetable broth until just covered. Cook over medium-high heat until translucent, about 5-7 minutes. Continue to cook once liquid is absorbed; stir frequently as onions and garlic begin to brown. Place cooked vegetables aside.
- Next, treat a large non-stick cookie sheet with spray oil.
- Cook pizza crusts for 2 minutes. Remove, and top with mozzarella, onions, garlic, mushrooms, kale, goat cheese, Parmesan, and red pepper flakes.
- Drizzle with olive oil, and cook until cheese is melted, about 12 minutes.
- Slice, and serve immediately.
I’d love to hear from you! What are your favorite toppings for a healthier pizza? What other flat bread recipes do you enjoy?
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