Vegetable Pizza with Fresh Basil

Treat your family to delicious pizza made from scratch, including the crust. Plus, it's gluten free!


12 servings

Crust Ingredients

1 3/4 cups lukewarm water (about 95°F/35°C)
2 teaspoons unflavored gelatin
1 tablespoon fast-acting dry yeast
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon cider vinegar
1 cup sweet white sorghum flour
3/4 cup brown rice flour
1/2 cup garbanzo and fava flour
1/2 cup white rice flour
1/2 cup potato starch flour
1 teaspoon xanthan gum
1 teaspoon guar gum
1 teaspoon salt
cooking spray (without flour)

Toppings Ingredients

1 (15 ounce) can gluten free pizza sauce
1 bell pepper (any color), cut into thin slices
1 (8 ounce) package sliced fresh mushrooms (about 3 cups)
1/4 cup sliced fresh basil leaves
2 cups gluten free shredded mozzarella cheese (8 ounce)


Spray 2 (12-inch) pizza pans with cooking spray (without flour). In small bowl, stir warm water, gelatin, yeast, oil, honey and vinegar until yeast is dissolved; set aside.

In medium bowl, mix flours, xanthan gum, guar gum and salt. Add yeast mixture; beat with electric mixer on low speed 1 minute.

Divide dough in half. Spread half of dough in each pizza pan. Lightly spray dough with cooking spray (without flour); cover with plastic wrap. Let rise in warm place (80°F to 85°F/27°C to 29°C) until doubled in height, about 45 minutes.

Preheat oven to 425°F (218°C). Uncover dough; bake 10 minutes or until surface is dry. Remove from oven. Spread pizza sauce over each crust; sprinkle with bell pepper, mushrooms, basil and cheese. Bake 15 to 20 minutes longer or until crust is browned and cheese is melted.

Estimated Time

Preparation Time: 20 minutes
Total Time: 1 hour 35 minutes

Additional Information

Prebaking the crust for 10 minutes before topping it gives it a great texture.

Garbanzo and fava flour, or garfava flour, is a mixture of garbanzo and fava beans. It can be substituted with soybean or white bean flour.

Nutritional Information

Amount per serving: Calories 530 (Calories from Fat 140), Total Fat 15 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 20 mg; Sodium 740 mg; Total Carbohydrate 78 g (Dietary Fiber 7 g, Sugars 12 g), Protein 21 g; Exchanges: 3 1/2 Starch; 1 Other Carbohydrate; 2 Vegetable; 1 Very Lean Meat; 2 1/2 Fat; Carbohydrate Choices: 5

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