Ingredients

The following ingredients have 2 Servings
  • 1 Sweet Onion sliced thin
  • 1 Red Pepper sliced thin
  • 1 small Eggplant halved and sliced
  • 16 oz Portobella Mushrooms sliced
  • Sea Salt and Pepper to taste
  • 3 Tbs EVOO (extra virgin olive oil)
  • 1 8 inch Gluten Free Pizza Crust (I used Schar brand)
  • 1 cup Pizza Sauce
  • 1/2 cup shredded Mozzarella Cheese
  • 1/4 cup shredded Parmesan Cheese
  • 2 Tbs Gorgonzola Cheese

Instruction

  • Preheat oven to 400 degrees
  • Wash and slice vegetables
  • Add vegetables to baking sheet in a single layer (try not to overlap)
  • Sprinkle with Salt and Pepper
  • Drizzle with EVOO
  • Bake 20-25 minutes
  • Place pizza crust on pizza stone or pan
  • Spread pizza sauce evenly over crust
  • Sprinkle the Mozzarella, Parmesan, and Gorgonzola Cheese over sauce
  • Top with the roasted vegetables (note: not all of the roasted veggies will fit on one crust, you will have leftovers which you can use for a variety of dishes)
  • Bake Pizza according to instructions on package
  • Enjoy!