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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Gluten-Free and Low-Fat Vegetarian Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions