Pizza with Chopped Artichoke Hearts, Basil, and Olive Oil

When you’re gluten-free, chances are you can’t take advantage of take-out pizza anymore. Luckily, making pizza at home is fast and easy. Using a gluten-free pizza dough mix makes it even easier. Yes, if you’re so inclined, you can make your own GF mix, but I find having a stash of mix in the cupboard makes my life easier.

Since going gluten-free, I don’t eat a lot of breads, so I don’t keep a lot of GF flours on hand. I rely on a well-stocked pantry for those days when I throw my menu aside and hope there’s something to eat in the house!

Most recipes for pizza are pretty standard: crust topped with sauce, cheese, and meat and veggies. This recipe is a bit different in that in features a this layer of olive oil instead of heavier sauce. This light pizza is perfect in the summer — and if you want to grill it, go ahead. Just make sure your crust is about 1/3-inch thick, and make sure you watch carefully to prevent burning anything!

Pizza with Chopped Artichoke Hearts, Basil, and Olive Oil

By Kassia Krozser Published: August 11, 2013

  • Yield: 3 - 4 Servings
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 60 mins

This gluten-free and vegetarian pizza will make a believer out of meatless pizza skeptics.



  1. Preheat your oven to 425 degrees (or follow the directions for the brand of pizza dough you’re using).
  2. Roll out your dough into a approximately 12-inch round approximately 1/3-inch thick (or freeform it, making an oval or square). Sprinkle a bit cornmeal on a baking sheet or pizza stone.
  3. Brush a thin layer of olive oil over the crust. Bake the crust for approximately 10 minutes. While your crust is cooking mix the tomatoes, artichoke hearts, and a bit of the oil from the artichoke hearts in a bowl. Add a bit of salt and pepper to the mix.
  4. When the crust is done, top with a thin layer of Parmesan if using, then spread your tomatoes and artichoke hearts over the cheese.
  5. Bake for another 15 minutes or so — watch to make sure the crust is browning on the edges, but not burning. Your cheese will be melted and the vegetables will be browning.
  6. Remove from oven. Stack six basil leaves on top of each other. Roll into a tight cigar shape, then thinly slice into long strips. Repeat with the remaining basil. Sprinkle the basil over the pizza and serve.

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