Gluten-Free Thin Crust Pizza with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A light gluten-free pizza featuring a crisp thin crust topped with a medley of roasted vegetables and mozzarella. This Italian-inspired gluten-free recipe (vegetarian), ready in about 47 minutes, pairs gluten-free pizza crust, olive oil, red onion, thinly sliced 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 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 (12-inch) pre-made crust gluten-free pizza crust
• 2 tbsp olive oil
• 1 medium zucchini, sliced into 1/4-inch thick rounds
• 1 large red bell pepper, cut into 1/2-inch strips
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cloves minced garlic
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

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 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.