Gluten Free Vegetarian Individual Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
* Bob’s Red Mill Gluten Free Pizza Crust, 113.2 gram(s) (remove) * Our Compliments Part Skim Mozzarella Cheese, 0.25 cup (remove) * Zucchini, 1 cup, sliced (remove) * *mushroom, cremini, 0.5 cup (remove) * Salt, 1 dash (remove) * Pepper, black, 1 dash (remove) * Basil, 2 tbsp (remove) * *Catelli Pizza Sauce, 0.25 cup (remove) * Olive Oil, 1.5 tbsp (remove) * Our Compliments Part Skim Mozzarella Cheese, 0.123 cup (remove)
Follow directions on package to assemble crust, and let rest 20 minutes to ruse. The dough will not rise too much as a regular pizza crust might, but there will be a slight rise.
While the dough is rising, chop and sautee all the vegetables except for the spinach and fresh basil.
When the dough has finished rising, par cook it per dough package instructions. When finished cooking, top your pizza with tomato sauce, the first portion of cheese and all of the rest of your toppings. Save the last portion of cheese to top the vegetables.
Cook an additional 10-16 minutes until cheese is golden brown, depending on how brown you like your cheese.
Let pizza rest 2-5 minutes before cutting portions.
Enjoy!
**note - I was totally stuffed after eating the entire pizza - next time, I may just enjoy 1/2 with a side salad.
Number of Servings: 1
Recipe submitted by SparkPeople user KWANGAWOO.
While the dough is rising, chop and sautee all the vegetables except for the spinach and fresh basil.
When the dough has finished rising, par cook it per dough package instructions. When finished cooking, top your pizza with tomato sauce, the first portion of cheese and all of the rest of your toppings. Save the last portion of cheese to top the vegetables.
Cook an additional 10-16 minutes until cheese is golden brown, depending on how brown you like your cheese.
Let pizza rest 2-5 minutes before cutting portions.
Enjoy!
**note - I was totally stuffed after eating the entire pizza - next time, I may just enjoy 1/2 with a side salad.
Number of Servings: 1
Recipe submitted by SparkPeople user KWANGAWOO.
Nutritional Info Amount Per Serving
- Calories: 575.7
- Total Fat: 29.7 g
- Cholesterol: 29.8 mg
- Sodium: 1,112.9 mg
- Total Carbs: 61.4 g
- Dietary Fiber: 6.4 g
- Protein: 20.6 g
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