Gluten-Free Mediterranean Pizza

I wasn’t feeling well last night, and for some reason was craving a pile of vegetables on a crispy, thin pizza crust. Instead of your typical peppers and onions, I wanted something different, with lots of flavor.

This gluten-free, dairy-free Mediterranean pizza can be modified to fit other pizza crusts. I used an Udi’s gluten-free crust, but feel free to use your favorite. Also, make sure the spinach is as dry as possible, or your crust can become a little soggy.

You can also add more or less spinach, tomatoes or olives. Same goes for the seasonings — modify to fit your specific tastes!

Mediterranean Pizza
by Michelle Maskaly, The Adirondack Chick 

1 Udi’s gluten-free pizza crust
2 cups fresh baby spinach
1, 4.5 ounce can chopped black olives {you can substitute sliced}
1, 14.5 ounce can petite diced tomatoes, drained
extra virgin olive oil
sea salt
crushed red pepper
garlic powder

Preheat oven to 375 degrees, or according to the package if you are not using Udi’s.

Brush a light coating of olive oil over the pizza crust. Cover evenly with a cup of spinach, followed by the olives.

Evenly add the tomatoes and top with the remainder of the spinach. Sprinkle garlic powder, sea salt and crushed red pepper according to your specific taste. Drizzle a little bit of olive oil over the top.

Bake for about 15 minutes, or until the crust is crispy.


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