Gluten-free Veggie Pizza

• Time: 9-11 minutes
• Tools: 1 bake pan
• Diet: Vegetarian
• Serving: 4

Ingredients

• 1 12" Venice Bakery Gluten Free Pizza Crust
• 1/4 Cup Pesto
• 1/4 Cup Shredded Mozzarella Cheese
• 1/4 tomato, chopped
• 1/2 zucchini, roasted and julienned
• 1/4 eggplant, roasted and julienned
• 1/4 Cup black olives
• 1/4 Cup red onion, diced
• 6 asparagus stalks, roasted
• 1 pinch salt and pepper to taste

Directions

• Step 1: Preheat oven to 425 F
• Step 2: Julieenne asparagus, zucchini and eggplant. Place on baking heet, drizzle with olive oil and add salt and pepper to taste.
• Step 3: Roast asparagus, zucchini and eggplant in oven for 15 minutes. Remove when done.
• Step 4: Chop tomatoes and dice the red onions.
• Step 5: Evenly spread pesto on pizza crust.
• Step 6: Top with shredded mozzarella cheese.
• Step 7: Evenly place tomatoes, roasted asparagus, roasted zucchini, roasted eggplant, blck olives, and red onion on pizza.
• Step 8: Bake pizza in oven for 9-11 minutes or until crust is golden brown.
• Step 9: Let rest for 1 minute, cut, serve and enjoy.

Nutrition Facts

• Serving Size: 2 slices (153g)
• Calories:320 Calories from Fat 110
• Total Fat: 12g 18%
• Saturated Fat: 4.5g 28%
• Trans Fat: 0g
• Cholesterol: 15mg 5%
• Sodium: 660mg 28%
• Total Carbohydrate: 43g 14%
• Dietary Fiber: 2g 8%
• Sugars: 5g
• Protein: 11g
• Vitamin A: 15%
• Vitamin C: 40%
• Calcium 25%
• Iron: 2%