Greek-Style Veggie Pizza
Recipe type: Main
Cuisine: Italian, Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Loaded veggie pizza with a gluten-free crust and topped with feta cheese.
  • For gluten-free crust:
  • ½ cup tapioca starch
  • ½ cup sorghum or millet flour
  • ½ cup potato starch
  • ¼ cup brown rice flour
  • ¼ cup glutinous rice flour
  • 1½ teaspoons baking powder
  • 1 teaspoon xanthan gum
  • ½ teaspoon fine sea salt
  • 1 tablespoon organic light brown sugar
  • ½ cup plus 2 Tablespoons warm water (between 110 - 115ºF)
  • ½ teaspoon organic light brown sugar - for proofing the yeast
  • 1⅛ teaspoons active dry yeast
  • 2 Tablespoons good olive oil, plus more for pan
  • 2 egg whites, lightly beaten (for vegan, use egg replacer)
  • ⅛ teaspoon light tasting rice vinegar
  • coarse corn meal, for sprinkling
  • For toppings:
  • 2 teaspoons olive oil
  • ½ cup onion, diced
  • 2 cups fresh spinach, cut into ribbons
  • ½ cup marinated artichoke hearts, drained well and chopped
  • 1-2 roasted red peppers, cut into slices or diced (rinsed well if from jar)
  • ½ cup sun-dried tomatoes, julienned (drained well if packed in oil)
  • ½ to 1 cup crumbled fresh goat cheese (or feta)
  • Handful fresh oregano leaves
  1. For gluten-free crust: Preheat oven to 400 degrees F.
  2. Stir the yeast and ½ teaspoon of brown sugar together with ½ cup of the water and let stand for 10 minutes until dissolved.
  3. Whisk dry ingredients together in a large bowl. In a smaller bowl, whisk the olive oil, egg white and rice vinegar together. Add the liquid ingredients along with the yeast to the dry ingredients. Using a wooden spoon or electric mixer, mix until well combined. If it's too dry, add a little more of the reserved water. The dough will be very soft, almost like a stiff batter, but not like traditional bread dough.
  4. Brush a large pizza pan or baking sheet with a little olive oil and sprinkle with a thin layer of corn meal. Transfer the dough to the pan. Lightly oil your hand and press into the pan all the way to the edges. (If you're using a rectangular baking sheet, it probably won't reach the edges.) Make sure it's even. Add a little more oil to your hands if you need to.
  5. Let crust stand for about 15-20 minutes while the oven is heating up. Bake for 10 minutes or until lightly golden on the edges. Remove and brush the crust with a little more olive oil. Set aside until ready to layer with toppings.
  6. For toppings: Heat the olive oil in a pan. Add the onion and cook for about 5 minutes or until softened. Add the artichoke hearts and cook for another 1-2 minutes, then add the spinach. Turn off heat and let spinach wilt a little in the pan. Spread over the partially baked crust. Top evenly with remaining ingredients except for the fresh oregano leaves.
  7. Place pizza back in the oven and bake for an additional 5-10 minutes or until the crust is golden on the edges and the toppings are warmed through. Remove and transfer to a cutting board. Sprinkle with the oregano leaves and serve.
Makes on 16 by 10" (give or take) pizza, 4-6 servings
crust recipe adapted slightly from Gluten Free Goddess
Recipe by Cafe Johnsonia at