Gluten-Free Pizza with Roasted Vegetables and Herb Oil

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A colorful gluten-free pizza topped with roasted bell peppers, zucchini, and a fragrant herb-infused olive oil drizzle. This Italian-inspired gluten-free recipe (vegetarian), ready in about 40 minutes, pairs gluten-free pizza crust, olive oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 (10-inch) gluten-free pizza crust
• 3 tbsp olive oil
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into 1/4-inch rounds zucchini
• 3, minced garlic cloves
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, finely chopped fresh parsley
• 1 cup shredded mozzarella

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 sliced red bell pepper and 1 sliced zucchini (1 medium each) with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 15 minutes until tender and slightly caramelized.
2. Step 2: Place 1 gluten-free pizza crust on a baking sheet. Brush the crust with 1 tbsp olive oil. Sprinkle 1 cup shredded mozzarella evenly over the crust.
3. Step 3: Distribute the roasted vegetables evenly over the cheese. Return pizza to the oven and bake for 12-15 minutes until cheese is melted and edges are golden.
4. Step 4: Remove pizza from oven and immediately sprinkle 2 tbsp finely chopped fresh parsley over the top. Let cool for 3 minutes before slicing and serving.