Gluten-free Veggie Pizza

Prep: 20 mins.Cook: 15 mins.Total: 35 mins.
Servings: 12 pieces 1x


  • 1 12-inch fully-baked Gluten-free or Grain-free pizza crust of your choice*
  • ¼ medium red bell pepper, finely diced
  • 12 green onions, white and greens parts, thinly sliced
  • 2 cup broccoli florets (broken into small pieces: lightly steamed and cooled, if desired)
  • 1 small carrot, julienned or cut into ribbons with a vegetable peeler
  • 3 Tbsp. sliced black olives, drained and lightly patted dry
  • ¾ cup Kalona Supernatural Organic Sour Cream
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. dried dill
  • ¼ tsp. dried thyme
  • ¼ tsp. dried parsley
  • ¼ – ½ tsp. salt (or to taste) 

*We used a box of Simple Mills Almond Flour Pizza Dough prepared according to package directions and baked for 11-14 minutes or until lightly golden brown. 


  1. Prepare crust according to package directions and allow to cool to room temperature.
  2. In a small bowl, combine sour cream and spices (garlic powder through dried parsley). Taste and add salt to taste.
  3. To assemble pizza: Place crust on a large serving tray. Spread sour cream mixture over crust in an even layer. Scatter veggies over the top. Serve immediately or store, covered, in the fridge up to 2 days.


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Nutrition Information

  • Serving Size: 1 piece
  • Calories: 148
  • Fat: 9g
  • Sodium: 148mg
  • Carbohydrate: 14g
  • (Fiber: 2g
  • Sugar: 1g)
  • Protein: 4g


© The Real Food Dietitians
Recipe By: Jessica Beacom
Overhead view of vegetable beef soup with a cheddar biscuit in the bowl.

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