Gluten Free Mushroom and Onion Pizza with Sun Dried Tomatoes

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Category
Main Dish

This gluten-free pizza is so delicious and so filling, you're going to make it again and again. And you should! Served with a garden salad, this may be the perfect meal.

Pizza Crust

1 recipe gluten free pizza crust

Sauce

4 ounces tomato sauce
2 tablespoons tomato paste
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon fennel seed
1/8 teaspoon sea salt
1/4 teaspoon agave
1/8 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flake

Toppings

2 tablespoons olive oil
8 ounces baby Bella mushrooms, cleaned and sliced
1/2 cup onions, thinly sliced
1 garlic clove, crushed
1/4 teaspoon sea salt
1/4 cup sun-dried tomatoes packed in oil, finely chopped
1/3 cup fresh spinach, cut into ribbons

Preheat the oven to 350°

Prepare the pizza crust dough, spread it to approximately 12-inches around, or a 12-inch x 8-inch rectangle, onto your prepared baking pan of choice, and set aside.

Add the tomato sauce, tomato paste, onion powder, garlic powder, oregano, basil, fennel seed, salt, agave, and black pepper in a medium bowl. Stir until well combined. Spread the sauce onto the prepared dough, sprinkle with red pepper flake, and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until soft. Add the mushrooms, garlic, and salt and continue to sauté until the mushrooms are soft, about 4 to 5 minutes. Remove from heat. Spoon the mushroom mixture onto the pizza dough evenly. Top with sundried tomatoes.

Bake at 350° for 15 minutes, then increase the oven temperature to 450° and bake for 5 to 10 minutes more, or until the pizza is heated all the way through, and the crust is golden brown on the bottom and crisp. Cool on a wire rack.

Sprinkle with fresh-cut spinach, and serve warm. Refrigerate any leftovers for up to 3 days.

Contains

Onion
Spinach