Mother Earth Living

Mediterranean Veggie Pizza Recipe

This homemade gluten-free pizza is light and zesty, plus naturally healthy.
By Margaret Floyd and James Barry
March 2013
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Try a gluten-free veggie pizza with "naked" ingredients, including natural pesto.
Photo Courtesy Fotolia/Viktorija

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There’s nothing better than taking a bite of a delicious meal you’ve prepared, knowing that each ingredient is helping create a more gorgeous you! Eating “naked” foods—nutrient-dense, additive-free whole foods— helps you lose weight and vastly improves the way you look and feel. And with The Naked Foods Cookbook (New Harbinger Publications, 2012) by Margaret Floyd and James Barry, it’s easier than ever to make naturally tasty naked meals you can feel good about eating and serving to others. In this excerpt, find a recipe for a healthy, gluten-free pizza. For more recipes, read Create a Naked Kitchen, Plus 4 Healthy Recipes.

You can buy this book from the Mother Earth Living store: The Naked Foods Cookbook.

When it’s pizza night at our house, this version is Margaret’s favorite. It’s light and zesty, and switching out the typical tomato sauce with pesto makes it a little different from your usual pizza fare.

Mediterranean Veggie Pizza Recipe

Makes 1 large pizza

• 1 recipe Gluten-Free Pizza Dough
• 1 tablespoon cornmeal
• 1/2 to 3/4 cup Pumpkin-Seed Vegan Pesto
• 1 cup spinach
• 1 portobello mushroom, thinly sliced lengthwise
• 2 to 3 tablespoons sun-dried tomatoes
• 1/2 cup crumbled goat or sheep feta

1. Preheat oven to 450 degrees F. Cover a cutting board with a piece of parchment paper. 

2. Using a rolling pin, roll out pizza dough into a large circle approximately 8 inch thick. Because this dough uses gluten-free flour and no refined flour at all, it doesn't have the same malleability as your usual pizza dough. Be careful not to tear it.

3. Sprinkle a large oven tray with the cornmeal. Carefully lay the pizza dough on top of the cornmeal, turning edges up to create a border. Spread the pesto over the pizza crust, and then lay the spinach over the sauce. Top with mushrooms, then sun-dried tomatoes, and sprinkle with feta cheese.

4. Bake for 12 to 15 minutes, until top has just melted and the crust has been cooked through. Slice and serve warm.

Note about sun-dried tomatoes: We prefer to get our sun-dried tomatoes dry, not packed in any oil. If your sun-dried tomatoes are extremely hard, you’ll need to reconstitute them by soaking them in warm water for 10 to 15 minutes. If they’re a little soft and chewy, you can use them as is, without reconstituting.

This excerpt has been reprinted with permission from The Naked Foods Cookbook by Margaret Floyd and James Barry and published by New Harbinger Publications, 2012. Buy this book from our store: The Naked Foods Cookbook.

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