A delicious gluten-free pizza that is sure to be a hit with the whole family! You can mix it up by adding any toppings you have to hand. This recipe makes two pizzas.

AuthorTessa Pennick
Rating

A delicious gluten-free pizza that is sure to be a hit with the whole family! You can mix it up by adding any toppings you have to hand.

GlutenFreePizza_ChangingHabits

Yields16 Servings

 1/2 packet Gluten Free Flour Co Quick Mix Pizza Base. If you use the whole pack, double the following ingredients.
 300 ml water
 1/4 cup olive oil
 1 pumpkin
 200 g goats cheese
 1 large capsicum
 1 eggplant
 1 large zucchini
 1/2 a Spanish onion
 8 mushrooms
 2 large handfuls of spinach
 1 small handful flat leaf parsley
 1 small handful basil
 2 cloves of garlic
 100 ml organic tomato paste

1

Thinly slice the pumpkin, mushrooms, onion, zucchini, eggplant and capsicum and mix in a large bowl with most of the olive oil (leaving about 2 tbsp for the pizza bases), chopped garlic, salt, pepper and chopped basil and parsley. Set aside for two hours.

2

Preheat oven to 180 degrees Celsius and line an oven tray with baking paper.

3

Fry the vegetable mix in a fry pan on a medium heat until softened.

4

Mix half the packet of pizza base mix into a bowl with 300ml of water and 2 tbsp of olive oil and roll into 2 balls. Roll with a rolling pin between two pieces of baking paper to form two even bases.

5

Cook the bases in the oven for 5 minutes on each side.

6

Remove the bases from the oven and let cool for 10 minutes before adding the tomato paste (pesto also works well), vegetables and goats cheese (or cheese of your choice).

7

Return to the oven for approximately 30 minutes.

8

Remove from oven and serve hot!

Ingredients

 1/2 packet Gluten Free Flour Co Quick Mix Pizza Base. If you use the whole pack, double the following ingredients.
 300 ml water
 1/4 cup olive oil
 1 pumpkin
 200 g goats cheese
 1 large capsicum
 1 eggplant
 1 large zucchini
 1/2 a Spanish onion
 8 mushrooms
 2 large handfuls of spinach
 1 small handful flat leaf parsley
 1 small handful basil
 2 cloves of garlic
 100 ml organic tomato paste

Directions

1

Thinly slice the pumpkin, mushrooms, onion, zucchini, eggplant and capsicum and mix in a large bowl with most of the olive oil (leaving about 2 tbsp for the pizza bases), chopped garlic, salt, pepper and chopped basil and parsley. Set aside for two hours.

2

Preheat oven to 180 degrees Celsius and line an oven tray with baking paper.

3

Fry the vegetable mix in a fry pan on a medium heat until softened.

4

Mix half the packet of pizza base mix into a bowl with 300ml of water and 2 tbsp of olive oil and roll into 2 balls. Roll with a rolling pin between two pieces of baking paper to form two even bases.

5

Cook the bases in the oven for 5 minutes on each side.

6

Remove the bases from the oven and let cool for 10 minutes before adding the tomato paste (pesto also works well), vegetables and goats cheese (or cheese of your choice).

7

Return to the oven for approximately 30 minutes.

8

Remove from oven and serve hot!

Marinated Vegetable & Goats Cheese Pizza
Cart Item Removed. Undo
  • No products in the cart.
X

Send this to a friend