Gluten-Free and Low-Fat Vegetarian Pizza Recipe

Name: Gluten-Free and Low-Fat Vegetarian Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g bread mix (gluten-free instant oven); 100 ml cold water; 2 garlic cloves (chopped); 1 tablespoon fresh rosemary (leaves finely chopped); 1 cup pasta sauce (napoletana); ½ cup red capsicum (chargrilled sliced); ½ cup artichoke heart (halved 100% fat-free chargrilled); 125 g button mushrooms (sliced); ½ cup kalamata olive (pitted); 180 g bocconcini (halved); rocket (baby to serve)

Servings: persons

350 g bread mix (gluten-free instant oven)
100 ml cold water
2 garlic cloves (chopped)
1 tablespoon fresh rosemary (leaves finely chopped)
1 cup pasta sauce (napoletana)
½ cup red capsicum (chargrilled sliced)
½ cup artichoke heart (halved 100% fat-free chargrilled)
125 g button mushrooms (sliced)
½ cup kalamata olive (pitted)
180 g bocconcini (halved)
rocket (baby to serve)

1
Preheat oven to 240C (220C fan forced).
2
Lightly grease two 18cm pizza trays.
3
Place bread mix in a bowl and combine 100ml cold water, garlic and rosemary in a jug.
4
Add water mix to bread mix and using an electric mixer, beat on low speed for 30 seconds or until just combined, scrape down side of bowl and beat for a further 2 to 3 minutes or until thick.
5
Spoon half the mix onto 1 prepared tray and using the back of a spoon, spread mix to form an 18cm round.
6
Repeat with remaining dough.
7
Bake for 10 to 12 minutes or until bases are light golden and cooked through.
8
Remove from oven and top with capsicum, artichoke, mushrooms, olives and bocconcini ad bake for 10 to 12 minutes or until cheese has melted.
9
Cut into wedges and serve with rocket.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 350 g bread mix (gluten-free instant oven), 100 ml cold water, 2 garlic cloves (chopped), 1 tablespoon fresh rosemary (leaves finely chopped), and more.

Yes, Gluten-Free and Low-Fat Vegetarian Pizza falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten-Free and Low-Fat Vegetarian Pizza

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