Ingredients
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For Pizza Crust:
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1 gluten-free pizza crust (store-bought or homemade)
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2 tablespoons olive oil
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1 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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1 Salt and pepper to taste
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For Ratatouille Topping:
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1 small eggplant, diced
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1 small zucchini, diced
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1 small yellow squash, diced
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 onion, diced
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3 cloves garlic, minced
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1 can (14 oz) crushed tomatoes
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1 teaspoon dried basil
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1/2 teaspoon dried oregano
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1 Salt and pepper to taste
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1 Fresh basil leaves for garnish
Directions
You can use a store-bought gluten-free pizza crust to save time or make your own using a gluten-free pizza crust recipe. Adjust the cooking time and temperature according to your specific crust choice.
Steps
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1
Done
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Preheat your oven to the temperature specified on the pizza crust package or your homemade crust recipe. |
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2
Done
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In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and cook for 5-7 minutes until it begins to soften. |
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3
Done
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Add the diced zucchini, yellow squash, red bell pepper, yellow bell pepper, onion, and minced garlic to the skillet. Cook for another 5-7 minutes until the vegetables are tender. |
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4
Done
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Stir in the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld together. Remove from heat. |
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5
Done
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While the ratatouille mixture is simmering, prepare your gluten-free pizza crust. Brush the crust with olive oil and sprinkle with dried thyme, dried rosemary, salt, and pepper. |
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6
Done
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Spread the ratatouille mixture evenly over the prepared pizza crust. |
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7
Done
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Place the pizza in the preheated oven and bake according to the pizza crust instructions, or until the crust is crispy and golden brown. |
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8
Done
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Once the pizza is out of the oven, garnish it with fresh basil leaves. |
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9
Done
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Slice and serve your vegan ratatouille pizza while hot. |
