A Hearty Pizza

Gluten Free


2 tablespoons – olive oil

1 – clove garlic, minced

1 – red bell pepper, cut into quarters

4 – slices red onion, cut ¼ inch thick

1 – medium zucchini, halved lengthwise

1 cup – purchased pizza sauce

¼ teaspoon – crushed red pepper

2 (10 inch) – prepared pizza crusts (option: use gluten free crust)

2 cups (8 ounces) – shredded low fat mozzarella cheese

¼ cup – sliced fresh basil leaves


  1. Prepare grill for direct cooking. Combine 2 tablespoons oil and garlic in small bowl; brush over bell pepper, onion, zucchini, and squash. Place vegetables on grill. Grill, on covered grill, over medium heat 10 minutes or until crisp-tender, turning halfway through grilling time. Remove vegetables from grill.
  2. Slice bell pepper lengthwise in ¼ inch strips. Cut zucchini and squash crosswise into ¼ inch slices. Separate onion slices into rings.
  3. Combine pizza sauce and red pepper flakes in small bowl. Top crusts with pizza sauce mixture, cheese, and grilled vegetables.
  4. Place pizzas, one at a time, on grid. Grill, covered, over medium to low heat 5 to 6 minutes, or until cheese is melted and crust is hot.
  5. Sprinkle pizzas with basil; cut into wedges. Serve warm or at room temperature. 
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