Garlic Bread Pizza with Roasted Vegetables

5 from 2 reviews


  • 1 small sweet potato, diced
  • 2 cups broccoli florets
  • 810 large brussels sprouts, halved
  • 5 Tbsp. extra-virgin olive oil, divided
  • 1 package Bob’s Red Mill Gluten Free Pizza Mix, prepared as directed, and divided in half (alternatively, you can use your favorite pizza crust!)*
  • 1 tsp.+ finely minced garlic
  • 1/4 tsp. dried oregano
  • salt + pepper
  • grated parmesan, optional (omit for vegans)
  • 6+ thin slices fresh mozzarella (omit for vegan version)


  1. Preheat the oven to 425 degrees F. Place diced sweet potato, broccoli, and brussels sprout halves on a baking sheet. Drizzle with 1 Tbsp. olive oil and season with salt + pepper. Roast for 15-20 minutes, or until vegetables are tender and golden.
  2. Once the vegetables are tender, grab another baking sheet, and rub with 1 Tbsp. oil. Spread 1/2 pizza dough over the baking sheet (I found that it helps if you slightly wet your hands) and bake for 7 minutes.
  3. Meanwhile. combine remaining 3 Tbsp. oil and garlic in a small bowl. Mix to combine.
  4. After 7 minutes, dump 2/3 of the oil-garlic mixture on top of the crust and spread evenly with the back of a spoon. Sprinkle with oregano, salt, and pepper. Top with a layer of grated parmesan (optional) and roasted vegetables, then spoon over remaining oil-garlic mixture.
  5. Bake for another 15 minutes, then remove and add mozzarella. Bake for an additional 3 minutes, or until the cheese is just melted and the crust is golden brown.


*What to do with the other half of the pizza dough? Double the recipe, or make a different one! We made a margarita pizza (tomato sauce, mozzarella, and basil) the other night with this crust, and it was absolutely divine. I also really love this recipe!

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