We can’t get enough of this gluten-free pizza recipe. It has the perfect balance of savoury and subtly sweet flavours, and it’s vegetarian, too.
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Preheat oven to 220°C. Grease a large baking tray. Place the pizza dough on the tray and press evenly over the base. Set aside in a warm, draught-free place for 30 mins to rise.
Meanwhile, heat the oil in a large frying pan over medium-low heat. Add the onion and cook, stirring, for 10 mins or until soft and slightly golden. Add the miso paste, half the honey and 1 tbs water. Cook, stirring, for 2-3 mins or until onion mixture is saucy. Season.
Spread the onion mixture evenly over the pizza dough and drizzle with the remaining honey. Sprinkle with half the mozzarella. Arrange the zucchini ribbons evenly over the top of the mozzarella and spray with olive oil spray. Season. Sprinkle evenly with the remaining mozzarella
Bake for 15-20 mins or until the mozzarella melts and the base is light golden and cooked through. Sprinkle the pizza with the rocket and cut into pieces to serve.
COOK. STORE. SAVE.
Use it up: Got leftover zucchini ribbons? Add them to salads or pasta dishes, or lightly grill them and enjoy in burgers and sandwiches.
*Make 1 quantity of our Gluten-Free Pizza Dough as the base for this recipe.