Gluten-Free Hummus and Veggie Pizzettas

Replacing pita with pizza dough is a great twist on these hummus and veggie topped Greek Pizzettas.

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 30 min
  • total time 45 min
  • ingredients 12
  • servings 4
 

Ingredients

1/4
cup brown rice flour
1
container Pillsbury™ Gluten Free refrigerated pizza crust dough
3
tablespoons olive oil
1
cup sliced cremini or brown mushrooms
1/2
small red onion, sliced thin in half moons
1
small red bell pepper, diced
1
small yellow squash, diced (3/4 cup)
1
small zucchini, diced (3/4 cup)
1
cup hummus
2
tablespoons chopped fresh oregano
1 1/4
cups kalamata olives, halved
2
tablespoons sliced pepperoncini

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Preheat oven to 425°F. Grease 2 cookie sheets; sprinkle each with 2 tablespoons brown rice flour.
  • 2 Divide dough into 4 pieces. Roll out 2 dough pieces on each cookie sheet into 8-inch rounds. Brush each with 3/4 teaspoon olive oil. Prebake in oven 4 to 5 minutes or until bubbling and golden brown. Remove from oven, and set aside to cool.
  • 3 Meanwhile, in medium sauté pan, heat remaining 2 tablespoons olive oil over medium-high heat, and add mushrooms. Sauté mushrooms until golden brown, 3 to 4 minutes. Add red onion and bell pepper, and cook 2 to 3 minutes. Add squash and zucchini, and cook 2 to 3 minutes, stirring occasionally. Remove from heat.
  • 4 In small bowl, mix hummus and oregano. Spread onto prebaked pizza crusts; sprinkle with olives. Divide the vegetables evenly among pizzas.
  • 5 Bake 6 to 8 minutes or until hot; sprinkle with pepperoncini. Cut into fourths, and serve.
  • 1 Preheat oven to 425°F. Grease 2 cookie sheets; sprinkle each with 2 tablespoons brown rice flour.
  • 2 Divide dough into 4 pieces. Roll out 2 dough pieces on each cookie sheet into 8-inch rounds. Brush each with 3/4 teaspoon olive oil. Prebake in oven 4 to 5 minutes or until bubbling and golden brown. Remove from oven, and set aside to cool.
  • 3 Meanwhile, in medium sauté pan, heat remaining 2 tablespoons olive oil over medium-high heat, and add mushrooms. Sauté mushrooms until golden brown, 3 to 4 minutes. Add red onion and bell pepper, and cook 2 to 3 minutes. Add squash and zucchini, and cook 2 to 3 minutes, stirring occasionally. Remove from heat.
  • 4 In small bowl, mix hummus and oregano. Spread onto prebaked pizza crusts; sprinkle with olives. Divide the vegetables evenly among pizzas.
  • 5 Bake 6 to 8 minutes or until hot; sprinkle with pepperoncini. Cut into fourths, and serve.

EXPERT TIPS

toggle

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Substitute any of your favorite mushrooms for the cremini.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
600
(
Calories from Fat
260),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
1470mg
1470%;
Total Carbohydrate
74g
74%
(Dietary Fiber
9g
9%
  Sugars
3g
3%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
30%;
Calcium
10%;
Iron
25%;
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet