Veggie Pizza |
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Veggie Pizza



Courtesy of Venice Bakery




  • 1 12" Venice Bakery Gluten Free Pizza Crust
  • ¼ cup pesto
  • ¼ cup shredded mozzarella cheese
  • ¼ tomato, chopped
  • 6 asparagus stalks, roasted
  • ½ zucchini, roasted and julienned
  • ¼ eggplant, roasted and julienned
  • ¼ cup sliced black olives
  • ¼ cup red onion, diced
  • Salt and pepper to taste


  • Preheat oven to 425 °F.
  • Julienne asparagus, zucchini and eggplant. Place on baking sheet, drizzle with olive oil and add salt and pepper to taste.
  • Roast asparagus, zucchini and eggplant in oven for 15 minutes. Remove when done. 
  • Chop tomatoes and dice the red onions.
  • Evenly spread pesto on pizza crust.
  • Top with shredded mozzarella cheese.
  • Evenly place tomatoes, roasted asparagus, roasted zucchini, roasted eggplant, black olives and red onion on pizza.
  • Bake pizza in oven for 9-11 minutes or until crust is golden brown. 
  • Let rest for 1 minute, cut, serve and enjoy. 

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