Feta cheese Gluten Free Mushrooms Pesto Pizza Recipes Spinach Zucchini

Easy Pesto Pizza with Zucchini and Mushrooms

pesto gluten free pizza zucchini mushrooms feta spinach

Friday night = pizza night in the Putzeys household… a lot. There’s just something about celebrating the end of the week with pizza and a beer (or a bottle of Boochcraft) that is so satisfying!

We’ve always loved buying fresh pizza dough from Whole Foods, but we have recently subscribed to Thrive Market and were curious to try Simple Mill’s Gluten Free Pizza Dough made with almond flour.

Thrive Market is basically the Costco for health foods, without the bulk: they offer wholesale prices to members on all kinds of pantry and home items. We love it because they have such great products (organic, non-GMO) that aren’t easy to find in some grocery stores. This pizza dough was no exception – only 8 legit ingredients! Plus having the box on hand made it made it extra easy to throw together the pizza whenever wanted.

If you’re curious to check out Thrive or want to order the pizza dough, you can get 20% off your first 3 purchases, plus a 30 day free trial here.

pesto gluten free pizza zucchini mushrooms feta spinach

To make things even simpler for this week’s pizza (because we are extra lazy on Fridays), we also picked up some pre-made pesto at Trader Joes. They have an awesome vegan pesto which is delicious – find it in the fresh section with the hummus and salsas.

Pesto Pizzas with Zucchini and Mushrooms
Makes 2 8-inch pizzas and serves 2-4 people depending on how much you like pizza

  • 1 box Simple Mills Pizza Dough
    • Calls for a few tbsp oil, apple cider vinegar, and water to mix
  • 1 tbsp olive oil
  • 1 zucchini, diced
  • 1lb small portobello mushrooms, sliced
  • Handful of spinach
  • Handful of chives, chopped
  • Trader Joe’s Vegan Pesto
  • Juice of 1/2 lemon
  • Salt + Pepper
  • Feta cheese

Preheat the oven to 350 degrees and prepare pizza dough according to package directions.

While the dough is pre-cooking, heat the olive oil in a skillet over medium-high heat. Add the diced zucchini and sliced mushrooms with a teaspoon of salt, and cook until softened, about 5-10 minutes. Add the handful of spinach and cook until wilted. Remove from heat and stir in the chopped chives, lemon juice, and a few grinds of pepper and more salt as needed.

Once the pizza dough has been pre-baked, spread some pesto onto the dough, then top with the sautéed veggies. Crumble feta cheese on top, then bake for another 15-20 minutes, until crispy. Slice and enjoy!

pesto gluten free pizza zucchini mushrooms feta spinach

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