Gluten-Free White Veggie Pizza

Gluten-Free Main Course Savory Vegetarian Pizza
Gluten-Free White Veggie Pizza

This gluten-free white pizza uses ricotta in place of tomato sauce, with whole-milk mozzarella for a rich, creamy base. Leeks soften and caramelize in the hot oven while mushrooms bring a deeper savory flavor. A little olive oil and sea salt keep the ingredient list simple and let the vegetables and cheese do the work.

Ingredients

Instructions

  1. Preheat the oven to 450°F.
  2. Stretch or roll the gluten-free pizza dough into a thin, round crust and place it on a pizza pan.
  3. Spread the ricotta evenly over the dough, leaving a small border around the edge.
  4. Drizzle about ½ teaspoon olive oil over the ricotta and sprinkle with about 1 teaspoon sea salt.
  5. Cover the pizza generously with the shredded whole-milk mozzarella.
  6. Scatter the sliced mushrooms and leek rings evenly over the mozzarella.
  7. Finish with another light drizzle of olive oil and a generous sprinkle of sea salt.
  8. Bake at 450°F for 12–14 minutes, until the crust is cooked through, the cheese is bubbling, and the leeks and mushrooms have begun to brown.
  9. Let the pizza rest for a few minutes before slicing.

Servings

Serves: 1 large pizza

Nutritional Breakdown

Calories: 1048.9 kcal

Fat: 74.1g (44% of calories)

Saturated Fat: 42.6g

Carbohydrates: 23.6g (14% of calories)

Fiber: 2.5g

Sugar: 3.5g

Protein: 71.3g (42% of calories)

Sodium: 3788.1mg

Cholesterol: 254mg

Substitute Ingredients

No substitute ingredients available.