VEGAN MEDITERRANEAN PIZZA

​I’ve been experimenting with removing gluten from my diet over the last month, on the recommendation of a naturopath… otherwise I probably wouldn’t have considered it. I love bread too much! It’s been rough, but it’s getting easier.

Savor and Thrive

I’ve discovered a couple of store bought GF breads that I like, but I haven’t been able to find a GF flour blend that doesn’t leave me eyeing my whole wheat flour and longing for gluten packed baked goods. I did find an AMAZING cookie recipe on ohsheglows.com that uses oat flour. If you love cookies and chocolate, try this recipe! You’ll thank me…well no, you’ll thank ANGELA. Every recipe I’ve ever made from her site has been delicious!

Savor and Thrive

I make pizza at least once every week and I was really nervous about finding a GF crust that doesn’t taste like cardboard. Luckily I found a great one on the first try. Bob’s Red Mill GF Pizza Crust Mix is great! And super easy to make.

Savor and Thrive Pizza

This is my latest pizza combo, and current favorite. Vegan & GF Mediterranean Pesto Pizza! Artichoke, roma tomato, black olive, red onion, spinach, and herbs piled high on a base of flavorful basil/spinach pesto. Who’s hungry?

Print Recipe
VEGAN MEDITERRANEAN PIZZA
Vegan & GF Mediterranean Pesto Pizza! Artichoke, roma tomato, black olive, red onion, spinach, and herbs piled high on a base of flavorful basil/spinach pesto. Who's hungry?
Savor and Thrive Pizza
Course Main Dish
Cuisine Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 10-15 minutes (depending on your crust instructions)
Servings
Ingredients
Course Main Dish
Cuisine Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 10-15 minutes (depending on your crust instructions)
Servings
Ingredients
Savor and Thrive Pizza
Instructions
  1. Preheat your oven and prepare your pizza crust according to package or recipe instructions, pre-bake if necessary
  2. Prepare pesto (link below), set aside
  3. Slice and chop veggies
  4. Spread a generous amount of pesto on your prepped pizza crust
  5. Follow the pesto with onion slices, then the artichokes, tomatoes, spinach, and finally the olives
  6. Lightly and evenly sprinkle with salt and pepper, then add a sprinkling of the oregano and thyme, followed by a light dusting of paprika
  7. Bake your pizza according to the crust instructions. When I use the Bob's Red Mill GF crust it takes about 15 mins.
Recipe Notes

*CLICK HERE for VEGAN BASIL SPINACH PESTO recipe

Store leftovers in an airtight container in the fridge for 2-3 days.

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