Gluten-Free Dairy-Free Veggie Pizza
Enjoy my loaded veggie pizza, gluten-free and vegan! It's packed with fresh vegetables and bursting with flavour. A deliciously satisfying way to get your veggies in!
In the collections
The ingredients
- 1 tsp extra virgin olive oil
- 1 pizza dough, gluten-free version here
- ½ cup no-salt-added tomato sauce
- 4 cloves garlic
- 1 zucchini, small, sliced
- ½ cup white mushrooms, sliced
- ½ cup green olives, pitted and chopped
- 1 cup spinach, roughly chopped
- 1 cup vegan mozzarella
- salt and black pepper
- fresh basil, leaves
The method
- Preheat the oven to 350°F.
- On a pizza pan, add the oil and spread it out well.
- Stretch the pizza dough directly onto the pan.
- Add the tomato sauce and spread it out well, then top with the remaining ingredients and seasonings.
- Bake for at least 30 minutes, or until the crust is golden and the cheese is melted.
- Let rest for 5 minutes before slicing.
Storage tips
Keeps in the fridge in an airtight container for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 415Calories
- 17 gFat
- 61 gCarbs
- 5 gFibre
- 6 gProtein
Olives are rich in antioxidants like vitamin E, polyphenols, and flavonoids, which help reduce oxidative stress and inflammation.
They're also an excellent source of monounsaturated fats, which are beneficial for cardiovascular health.
Cooked spinach is a good source of plant-based iron.
