Italian Veggie Popover Pizza | Gluten-Free

Gluten-Free Italian Veggie Popover Pizza

All the Veggies!

We’re having a Veggie Potluck Party today to celebrate the release of The Casual Veggie Cookbook (no longer available for purchase)!

And I’m bringing an Italian Veggie Popover Pizza.  It’s a casserole dish that tastes like a veggie pizza!

Perfect for Meatless Monday dinners and a great way to use up some extra veggies.

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I found the original version of this recipe in the Old Farmer’s Almanac Garden Fresh Cookbook.  

But of course, I made a few adjustments to make it gluten free (with an all-purpose gluten free flour) and used veggies I like better and usually have around.

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It’s pretty flexible and super easy!

  1. Lay all the veggies on a sheet pan and roast them in the oven with a little EVOO, salt, pepper.
  2. You can a little Italian seasoning or other herbs, too. 
  3. You can use marinara sauce or pizza sauce.
  4. You can add a layer of cheese under the batter for the crust if you aren’t avoiding dairy.   

Personally, I can’t eat dairy but I can tolerate a little Parmesan cheese so I like to add a little to the top of the batter so it creates a nice salty cheese-like crust.  

My husband really loves this dish, too.

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casual veggie cookbook potluck

 A Southern Grace – Black and Tan Orange  

 Family Food on the Table – Fall Harvest Rice Salad  

 Family For Health – Autumn Squash Chicken Stew 

Parsley and Pumpkins – Kohlrabi Cranberry Salad 

 Real Simple Good – Kale and Cabbage Salad 

 The Delicious Balance – Cauliflower Stuffed Acorn Squash 

 The Weekly Menu – Italian Veggie Popover Pizza (this is me!)  

 Treble in the Kitchen – Kale Salad with Acorn Squash and Spiced Walnuts  

Where is my Spoon? – Cauliflower in Tomato Sauce  ‎

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Italian Veggie Popover Pizza

A super versatile way to use up all those summer veggies in a pizza flavored casserole-like dish.  It’s gluten-free and can be dairy-free, too!

Course Main Course
Cuisine Italian
Keyword Italian veggie popover pizza, meatless monday
Prep Time 15 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 1 hour
Servings 3
Author Deana Larkin Evans

Ingredients

  • 2 tbsp olive oil, divided
  • 1 small zucchini, cubed
  • 1 small green bell pepper, chopped
  • 1 small eggplant, cubed
  • 4 cremini mushrooms, sliced
  • 1 stalk organic celery, chopped
  • 1/2 cup broccoli florets, fresh or frozen, chopped
  • 2 cups spicy marinara sauce (or pizza sauce)
  • 2-3 slices provolone or mozzarella cheese (optional)
  • 1 large egg
  • 1/2 cup unsweetened almond milk
  • 1/2 cup GF all-purpose flour (no xanthan gum)
  • 1 tsp guar gum
  • 1/4 cup Parmesan cheese (optional)
  • Pink Himalayan salt

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Wash, rinse and dry the vegetables (zucchini, green bell pepper, eggplant and fresh broccoli). Clean the mushrooms (I usually wash then wipe). Rinse the celery. Prep the veggies.
  3. Toss the veggies on a baking sheet with 1 1/2 tbsp EVOO, salt and pepper (add a little Italian seasoning or herbs if you’ve got some handy) and bake for about 15 minutes or until the veggies are starting to brown.

  4. For the “pizza crust” topping, mix together the egg, almond milk and 1/2 tbsp olive oil in a medium bowl. Add the flour, guar gum, and 1/4 tsp salt then beat until smooth.
  5. Transfer the veggies to a 5×8 baking dish and mix with the marinara (or pizza sauce). Add a layer of cheese (if using) and then evenly spread the batter over the vegetable/cheese layer. Sprinkle with Parmesan cheese (if using). Bake for 30 minutes, or until the crust is puffed and golden brown.

  6. Let cool for about 5-10 minutes before serving.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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6 Responses

  1. adina says:

    I love this too, roasting veggies is something I do at least once a week, so this would be a great new way of using them. 🙂 I suppose it would not matter much, if I used all-purpose flour, would it?

  2. This is such a creative dish! I can’t until I have a bunch of veggies to use up so I can make this!! Great idea!

  3. Thanks Kathryn! Love your recipe for Fall Harvest Rice Salad! Sounds wonderful and full of all kinds of goodies!

  4. Kathryn says:

    WOW – look at all those veggies! Love this! Totally my kind of pizza 🙂 And so excited for the cookbook – let’s get our veggies on!

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