Gluten-Free Thin Crust Pizza with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light gluten-free pizza featuring a crisp thin crust topped with a medley of roasted vegetables and mozzarella. This italian-inspired gluten free (gluten-free, vegetarian) ready in about 47 minutes pairs olive oil, small red onion, thinly sliced, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 20 min Cook: 27 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 medium sliced zucchini, 1 large red bell pepper cut into 1/2-inch strips, 1 small thinly sliced red onion, 1 cup halved cherry tomatoes, 2 minced garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl until evenly coated.
  2. Step 2: Spread the vegetable mixture on a baking sheet lined with parchment and roast for 15 minutes until tender and slightly caramelized.
  3. Step 3: Place 1 (12-inch) gluten-free pizza crust on a pizza stone or baking sheet and sprinkle 1 1/2 cups shredded mozzarella cheese evenly over the crust.
  4. Step 4: Distribute the roasted vegetables evenly on top of the cheese and bake the pizza for 10-12 minutes until the cheese melts and the crust edges turn golden and crisp.
  5. Step 5: Remove from oven and scatter 1/4 cup fresh basil leaves over the pizza before slicing and serving.

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Frequently asked questions

How long does Gluten-Free Thin Crust Pizza with Roasted Vegetables take to make?

Total time is about 47 minutes (20 min prep + 27 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 Thin Crust Pizza with Roasted Vegetables?

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 Thin Crust Pizza with Roasted Vegetables?

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 Thin Crust Pizza with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Thin Crust Pizza with Roasted Vegetables 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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