Veggie Loaded Pizza with Arugula and Lemon

Truth: one of my favorite ways to eat my veggies is on a pizza!

Is it salad or a pizza?

Both! Gluten-free pizza crust topped with a simple marinara sauce, mozzarella and lots of vegetables. Thinly sliced yellow squash, thinly sliced zucchini, orange pepper, yellow pepper, arugula and inspired by Pie by the Pound, a pizza place in NYC, I added lemon slices to the mix. The baked lemons are sweeter, more mild and less acidic than raw lemons and add such an fresh, unexpected twist, I can’t recommend it enough!

I made a simple marinara sauce for this pizza because we like to always have some sauce in the freezer or refrigerator for a quick pasta or pizza meal, but you can easily use your favorite store bought sauce as well.

This pizza could easily be dairy-free or vegan by substituting or eliminating the mozzarella.

Scroll down to see the recipe.

Veggie Loaded Pizza with Arugula and Lemon

Recipe

Veggie Loaded Pizza with Arugula and Lemon
 
Thinly sliced yellow squash, thinly sliced zucchini, orange pepper, yellow pepper, arugula and inspired by Pie by the Pound, a pizza place in NYC, I added lemon slices to the mix. The baked lemons are sweeter, more mild and less acidic than raw lemons and add such an fresh, unexpected twist, I can't recommend it enough!
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Pizza, Dinner, Vegetarian
Ingredients
Pizza
  • Gluten Free pizza crust
  • Marinara Sauce (Store bought or try my simple marinara sauce recipe below)
  • Mozzarella
  • Orange peppers, thinly sliced
  • Yellow peppers, thinly sliced
  • Yellow squash, thinly sliced
  • Zucchini, thinly sliced
  • Lemon slices, without seeds
  • Arugala
Simple Marinara Sauce
  • 2 tbsp olive oil
  • 2-3 Garlic cloves, minced
  • 2 6oz Plain tomato paste (we like Contandina tomato paste. Be sure use plain, not seasoned, as seasoned sometimes contain wheat)
  • 2 Tomato purée (we use Pomi Strained Tomatoes, 26.46oz)
  • Dried basil
  • Salt
  • Pepper
Instructions
Pizza
  1. Top your favorite gluten-free pizza crust with marinara sauce, leaving a ½ rim around the edge uncovered.
  2. Add mozzarella, orange peppers, yellow peppers, yellow squash, zucchini, and lemon slices.
  3. Cook in oven according to pizza crust instructions.
  4. Top with freshly sliced arugula and enjoy!
Simple Marinara Sauce
  1. Heat olive oil under medium heat
  2. Sauté garlic until just starting to brown
  3. Add tomato paste & stir in with olive oil
  4. Add tomato puree & stir together (If you want to make more or less, stick with ratio of 1 paste:1 puree)
  5. Add 1 cup of water or more till desired thickness
  6. Add lots of dried basil (I use approx 1½ TBSP)
  7. Add pepper to taste (I use approx ¼ tsp)
  8. Add salt to taste (I tend not to use)
  9. Simmer for at least an hour, the longer the better
  10. Add water as needed

 

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