Mediterranean Veggie Pizza Recipe

This homemade gluten-free pizza is light and zesty, plus naturally healthy.

| March 2013


Try a gluten-free veggie pizza with "naked" ingredients, including natural pesto.

Photo Courtesy Fotolia/Viktorija

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. 

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