Gluten-Free Pizza with Roasted Vegetables and Herb Oil
A colorful gluten-free pizza topped with roasted bell peppers, zucchini, and a fragrant herb-infused olive oil drizzle. This italian-inspired gluten free (gluten-free, vegetarian) ready in about 40 minutes pairs (10-inch) gluten-free pizza crust, olive oil, minced garlic cloves 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 a quick salad or grain on the side. 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gluten-Free Pizza with Roasted Vegetables and Herb Oil take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Gluten-Free Pizza with Roasted Vegetables and Herb Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Gluten-Free Pizza with Roasted Vegetables and Herb Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gluten-Free Pizza with Roasted Vegetables and Herb Oil for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gluten-Free Pizza with Roasted Vegetables and Herb Oil gluten-free?
Yes — this recipe is tagged gluten-free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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