Published By Becky Excell. Posts may contain affiliate links.

2 awesome ways to top your pizza base

A blank canvas can be the start a billion possibilities, and the same is definitely true for a gluten free pizza base too! But with that comes the big decision… what do you put on it?! Well, here’s 2 awesome ways to top a gluten free base.

Oh and they’re both veggie toppings too! I’ve been trying to cut back on how much meat I eat and creating these toppings made me realise just how awesome a veggie pizza can be. So here’s my 2 awesome ways to top a gluten free pizza base!

But first of all, I just wanted to say a massive thanks for White Rabbit Pizza Co. for inviting me down to their kitchen to create my veggie pizzas!

In case you didn’t know White Rabbit Pizza Co. was founded by Teo and Nick, two guys dedicated to bringing awesome Italian pizza to our dinner plates without gluten.

(some are even vegan and dairy free too and you can find them in the free from aisle in Sainsburys, Waitrose, Ocado, Planet Organic and tons more places too)

I can speak from experience that their gluten free pizza bases are amazing, so I was blown away by having a chance to cook alongside them!

Make sure you go and follow them on their Instagram over here for tons of mouthwatering pizza pics too.

When it comes to gluten free pizza, we seem to be spoilt for choice in the supermarket these days! But White Rabbit Pizza Co seem to have really strived to create something that you’d never know was gluten free. Trust me – you just need to try them!

So being in the presence of such pizza legends, I absolutely had to bring my A game! That’s why I started with the flavour sensation that is my…

Red Pesto and Courgette Ribbon Pizza aka Hey Pesto!

Hands down, this is one of the best pizza recipes I’ve ever created.

(please don’t search my blog and find that this is the only pizza recipe I’ve ever created 😂)

But why is that? Well, that’s not a tomato base you can see in the photo… it’s entirely made of red pesto! It’s such an intense flavour and makes the perfect backdrop for veggie toppings.

Throw on a few lightly fried courgette ribbons, roasted cherry tomatoes, a few toasted pine nuts and you’re well on the way to veggie pizza heaven! Here’s the recipe 👇🏻 Oh and don’t forget to watch the video recipe below too!

Red Pesto, Pine Nuts and Courgette Ribbon Pizza


  • 1 gluten free pizza base

For your red pesto base

  • 100 g sundried tomatoes
  • 2 roasted red peppers (the best ones for this are the ones you buy in a jar)
  • handful fresh basil leaves
  • 20 g pine nuts
  • 15 g parmesan
  • 40 ml garlic-infused olive oil
  • salt and pepper

For your topping

  • 1 courgette
  • 4 cherry tomatoes
  • handful pine nuts
  • goat's cheese (grated)
  • mozzarella (grated)
  • fresh basil
  • olive oil


  1. First of all, place all of your red pesto ingredients into a blender and blitz until nice and smooth. This will make more than you need, put the rest in a jar and keep it in the fridge.

  2. Preheat your oven to 200C.

  3. Halve your cherry tomatoes and mix them in a bowl with a little olive oil dried mixed herbs, salt and pepper. Place them on a baking sheet and cook for about 7 minutes.

  4. Whilst your tomatoes are roasting, make courgette ribbons by using a vegetable peeler.

  5. Add a very tiny amount of oil to a frying pan and lay out the courgette ribbons so they can cook a little. Once you see an edge go slightly brown they are done. This only takes a couple of minutes. Remove and put to one side.

  6. Using the same frying pan as your courgette ribbons, place a handful of pine nuts in the pan and gently toast them for a couple of minutes. Remove and put to one side.

  7. Spread a layer of red pesto over your pizza base.

  8. Sprinkle over a generous amount of both mozzarella.

  9. Add your courgette ribbons.

  10. Then dot around your roasted cherry tomatoes and sprinkle on your toasted pine nuts.

  11. Add some of your grated goats cheese.

  12. Place your pizza in the oven for about 10 minutes.

  13. After it's cooked, finish add a little more grated goats cheese, fresh basil leaves and a glub of olive oil. Enjoy!

Just so you know, that pizza tasted absolutely unreal!

But for my encore, I wanted to create something with a rich tomato base and a variety of different textures and flavours.

So say hello to my…

Roasted Veg Medley Pizza aka On the Veg!

I absolutely love roasting veg in the oven with just a little drizzle of oil… it all emerges like it’s come out of a roaring flame, slightly charred and full of flavour.

And you just can’t beat the combo of peppers and sweet potato with intense little punches of black olives when you least expect it.


Plus, throwing a little rocket on top is a mandatory part of any Italian-style dish for me and pizza is no exception!

So here’s the recipe and once again, don’t forget to check out the recipe video below too 👇🏻

Sweet Potato and Roasted Pepper Pizza


  • 1 gluten free pizza base

For the pizza sauce base

  • 250 ml passata
  • 1/2 tsp oregano
  • 1/2 tsp dried basil
  • 1 tsp garlic-infused olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp sugar
  • salt and pepper

For your topping

  • 1 small sweet potato
  • 1 green pepper (or 1/2 green and 1/2 yellow peppers)
  • handful black olives (chopped)
  • handful rocket
  • 25 g mozzarella


  1. Start by mixing up all your pizza sauce ingredients in a bowl.

  2. Preheat your oven to 200C (fan).

  3. Wash and cube your sweet potato (I tend not to peel but you can do if you prefer)

  4. In a bowl, mix your sweet potato cubes with a little oil, salt and pepper (a tiny bit of paprika too is optional)

  5. Place them on a baking sheet alongside a green and yellow pepper. Drizzle the whole peppers with a little oil. Then place in the oven for about 25 minutes. After this time all should be cooked, but just check.

  6. Remove from the oven and allow to cool a little before opening up the peppers and slicing them into strips. (once sliced, ensure the peppers are not too wet and excess moisture is squeezed out of them – I usually do this with kitchen roll).

  7. Spread a layer of tomato sauce over your pizza base.

  8. Sprinkle over a generous amount of mozzarella (or dairy free/vegan cheese).

  9. Place your slices of pepper and chunks of sweet potato on the pizza.

  10. Slice up some black olives and add these too.

  11. Pop in the oven for about 10 minutes.

  12. Remove from the oven and serve with a handful of rocket on top. Enjoy!

So that’s my 2 awesome ways to top a gluten free pizza base! Which one did you prefer? Would it make you have a veggie pizza night?! A massive thanks to White Rabbit Pizza for inviting me to their kitchen to try out my own toppings 💜

It was so much fun and Teo and Nick are total legends who know A LOT about how to create the perfect gluten free pizza base.

Thanks for reading,

Becky xxx

This is a sponsored post with White Rabbit Pizza Co.


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