Recipes for gluten free pizza dough and tomato sauce for pizzas have been published already before in another blog post. The recipes for them can be found here.
In this blog post I will publish different kinds of vegetable toppings for pizzas, although there isn’t yet more than this first one. I will add all the new ones, whenever we happen to eat pizzas, which unfortunately doesn’t happen very often despite the fact that I love pizzas.
Pizza with tomato sauce, grated cheese, champignons, tomatoes, artichoke bottoms, black olives, mozzarella cheese and fresh rucola.
Preheat the oven to 220°C (428°F)
Put the dough onto a baking sheet and pat or roll it to a thin “bed” for the toppings.
Add the toppings in the following order:
Add toppings (except mozzarella and rucola) and bake for about 10 minutes. Add mozzarella and bake for another 10 minutes or until the bottom is evenly baked and nicely brown on the edges. Add fresh rucola and enjoy!