Pizza is a versatile statement food. It can be familiar comfort food, whose smells and appearance reminds you of a happy memory. It can be an adventurous gourmet experience; topped with arugula and prosciutto. Pizza can be enjoyed at any time of year and reflect any season. As summer is coming to a close, I’m desperate to savor as many summer vegetables as I can. On a recent Saturday afternoon, I wanted to make something special for lunch, but I didn’t want to go to the store. A dilemma I often face. It is from this dilemma that this pizza of leftover summer vegetables was born. Those usually end up being my favorite recipes; the ones I never planned or intended.
I didn’t create the recipe for the dough or sauce; I can’t take credit for those. This is less of a recipe, and more of a happy coincidence of food that I wanted to share. The crust was easily the best gluten-free, paleo crust I’ve ever had. It doesn’t take long to make and you can find it HERE from Planks Love and Guacamole. I used the tomato sauce from Thrive Market because it has no sugar or artificial additives, and… it’s absolute delicious! However, pizza, like a lot of things, is subjective and you should feel free to use whatever crust or sauce fits you.
Our family thoroughly enjoyed this pizza and I have every intention of making it for dinner tomorrow night! If you decide to make this pizza, or any pizza for that matter; post it and tag me on Instagram! I’m a fan of all pizzas and would love to see your variations!
- Your Favorite Pizza Crust
- Your Favorite Pizza Sauce
- 1/2 a sliced red onion
- 1 zucchini, sliced
- 1 tomato, sliced
- 1 Tbsp basil
- 4 oz. fresh mozzarella cheese (optional for paleo)
- 1 tsp diced garlic
- 2 Tbsp crumbled goat cheese (optional for paleo)
- 2 Tbsp olive oil
- pinch of Italian seasoning
- Pre-heat oven to 450*
- Roll out pizza dough onto pan
- Heat olive oil in a large skillet
- saute garlic until golden
- add red onion to skillet and cook until translucent
- add sliced zucchini to the skillet, season with a pinch of Italian seasoning, and cook for 3-5 minutes
- set skillet aside
- spread sauce on dough as desired
- tear mozzarella cheese and disperse onto the pizza (optional for paleo)
- top the pizza with the veggies from the skillet
- sprinkle the crumbled goat cheese on the pizza (optional for paleo)
- sprinkle basil on the pizza
- bake for 8-12 minutes (varies by oven)
- let pizza cool for 5 minutes
Oh I love this recipe. Will try it tonight already. I was just about to look what we could have. Thanks!
Thanks Doris! Let me know how it goes.
YUM!!! I SO have to try this one!!!
Yum! That looks really good. Next time, try grilling it for a super summery pizza!
That’s a great idea Christine! I will definitely do that.
Can’t wait to try this! You had me at pizza!
Lauren, this looks like the perfect summer time dish! I love all the fresh veggies and toppings. You’re so right, pizza is so versatile and so easy to make 🙂 I’ll have to try this at home!
Thanks for reading Amy! I love your blog!
YUM!! Great post!
Thank you Crystal!
His looks so yummy! I have an abundance of zucchini this year and I’m always looking for ways to use it up!
Looks so delicious! Thanks for sharing!
Love this. I have to try this crust!
Great recipe! I will have to try this one!
Thanks Brittany!
Oooh this looks good! I’ll have to leave the onion off my side, but everything else is a huge yes for me!
Ohww i want this NOW!! Looks soooo good!
This pizza looks amazing! I’m making it, tonight!
This looks amazing! I love veggie pizzas! Pinning for later
Thanks Lauren!
That looks amazing – I’m always a fan of veggie pizza!
This looks so delicious! Pizza is my favorite meal! I will have to make this soon. I am a vegetarian so this looks so great to me.
I’m right there with you Julie; pizza is one of my favorites!
Hi Lauren,
A garden or veggie pizza is my favorite, this looks so good! Hope you are having a fantastic day and thanks so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen