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Homemade Veggie Pizza

Homemade Veggie Pizza

Serves

2 Persons

Prep Time

15 Minutes

Cook Time

10 Minutes

Ingredients

  • ½ Jar Bay’s Kitchen Tomato & Basil Sauce
  • 1 Gluten free pizza base (shop-bought or homemade)
  • 4 Tender stem broccoli
  • 85g Sliced red pepper
  • 1 Asparagus spear
  • 1 Small sliced courgette
  • 30g Mozzarella (or plant-based alternative)
  • Fresh Basil for garnish

Serve with:

Method

  1. If using a homemade Pizza base, remember to factor this into the preparation and cook times. We strongly recommend Becky Excell’s delicious Gluten Free & Low FODMAP Pizza base recipe.
  2. Prepare your vegetables – slice the half pepper into long strips. Cut the courgette lengthways into long slices. Heat a griddle pan (or regular frying pan if you don’t have a griddle, or use the BBQ!) and add a splash of oil.
  3. Lightly griddle the vegetables until al dente.
  4. Spread the Bay’s Kitchen Tomato & Basil Stir-in Sauce onto the gluten free pizza base, making sure that it is even.
  5. Sprinkle with cheese and arrange the cooked vegetables onto the pizza.
  6. Cook the pizza at 180 degrees for 8-10 minutes (depending on pizza base instructions/recipe you’re using).
  7. Add fresh basil leaves and serve.

If using a shop bought pizza base remember to check it is FODMAP friendly and gluten free if you require your dish to be. Also, check the recipe if making this homemade. We suggest Becky Excell’s pizza base recipe which is gluten free and low FODMAP. Ensure that plant-based alternative cheese is low FODMAP.

Recipe created by Paul Hunt from @skinnychefhunt.

Copyright of Bay’s Kitchen. Please do not reprint without permission.

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