Gluten-Free Summer Vegetable Pizza Recipe - Breads from Anna

Gluten-Free Summer Vegetable Pizza Recipe

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Our gluten-free pizza crust is just begging to be topped with fresh and colorful summer vegetables. 

Gluten Free Summer Vegetable Pizza


  • ½ red onion, thinly sliced
  • 2 cloves garlic, minced
  • ½ red, orange or yellow pepper, thinly sliced
  • ½ medium sized zucchini, sliced into thin disks
  • 3 basil leaves, cut into ribbons (stack leaves, tightly roll, then thinly slice)
  • 2 tablespoons chives, minced
  • ¼ to ½ cup goat or feta cheese crumbled (goat can be a preferred option for some with a lactose intolerance, other non-dairy option below*)
  • ½ cup shredded Parmesan


  1. Prepare one package of Breads from Anna® Gluten-Free Pizza Crust Mix per package instructions.  
  2. After dough has risen (approx. 45 minutes), par-bake the crust at 350 degrees for 10-15 minutes, should be slightly golden and the top firm to the touch. 
  3. Increase oven temperature to 400 degrees. 
  4. Allow crust to cool.
  5. Top with favorite pizza or pasta sauce—pesto is also a tasty option.  
  6. Layer vegetables. 
  7. Top with your choice of cheese.
  8. Bake at 400 degrees until cheese has melted, approximately 25-35 minutes.
*For those who are dairy-free, a delicious substitute for cheese is to box-shred a medium-sized zucchini. Generously spread the shredded zucchini over the top of the pizza and lightly salt. As the pizza bakes, the zucchini will become golden on the outside while maintaining a soft, moist interior, much like mozzarella.

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