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Simple ingredients create a fabulous homemade pizza. This Greek Pizza recipe is simple yet flavor packed! Make it for your next pizza night! #vegetarianPizza + #glutenfreePizza

Greek Pizza

Simple ingredients create a fabulous homemade pizza. This Greek Pizza recipe is simple yet flavor packed! Make it for your next pizza night! vegetarian + gluten free *Time below does not include time to prepare crust.
Course Dinner, Lunch
Cuisine American, Mediterranean
Keyword Greek Pizza, Greek Pizza Recipe, mediterranean pizza, Vegetarian Pizza
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 8 Slices or 1, 10" Pizza
Calories 95kcal
Author Traci York | Vanilla And Bean


  • 1 Par-Baked Gluten Free Pizza Crust *see note
  • 1/2 C (130g) Homemade Pizza Sauce plus more to taste
  • 1 C (115g) Mixed Italian Cheese or Mozzarella shredded **see note
  • 2 Roma or Stupice Tomatoes small, sliced thin or diced
  • 1/2 (100g) Green Bell Pepper sliced thin
  • 1/4 C (30g) Purple Onions sliced thin, about 1/2 of a small onion
  • 1/3 C (50g) Black or Kalamata Olives sliced thin
  • 1/3 C (60g) Feta Cheese crumbled
  • 1-2 Tbs Parmesan Cheese grated **see note
  • 1/2 tsp Organo dried
  • A Few Leaves of Basil torn into small pieces, optional
  • 1/2 tsp Red Pepper Flakes optional


  • Get the Oven Ready:  Prepare the oven by placing oven rack at the very top setting and if making two pizzas, another rack directly below the top. Place sheet pan(s) and/or pizza stones on racks. Two pizzas can be baked at the same time. Preheat the oven to 550F (288C).  
  • Make the Pizza: Place a piece of parchment paper on a cool sheet pan. Place the par-baked gluten free pizza crust on top of the parchment - no need for parchment if using a pizza peel.***. Slather on the pizza sauce. Add a thin layer of mixed cheese or mozzarella, then evenly distribute the tomatoes, bell peppers, purple onions, olives, remaining cheese, and feta. Sprinkle on the Parmesan cheese and oregano. 
  • Bake the Pizza: Using a pizza peel or the back of a sheet pan, slide the pizza on to the preheated stone or sheet pan. Bake the assembled pizza on a preheated stone or pan at 550F (288C) for 7-9 minutes or until the cheese has melted and sauce is bubbly - a little cheese blistering is okay! The pizza bakes fast at high heat, so keep an eye on it! Remove from oven, sprinkle on the fresh basil and allow to rest for five minutes. Cut into 8 equal pieces.
    Store pizza leftovers in a lidded container in the refrigerator for up to three days. Reheat at 350F for about 12 minutes. 


*If using glutenous pizza dough, the same bake method will work with raw dough. No need to par-bake the dough. (I used this method in my pre-gluten free days***).
**If using a cheese mix with Parmesan cheese, look for cheese made with enzymes instead of rennet (not vegetarian friendly).  Also for veg friendly Parmesan cheese check out BelGioioso and Organic Valley. I found this comprehensive list  that shows brands who produce vegetarian friendly parmesan cheese. For more information, check directly with your preferred cheese maker. 
***Parchment is helpful in transferring the par-baked gluten free pizza to the oven if not using a pizza peel because you can use the parchment as a handle to slide the pizza from a cool sheet pan to the preheated sheet pan/stone. If using a peel, the par-baked pizza will slide right off.  If baking a regular/glutenous pizza, you'll need the parchment under the pizza dough to bake it as regular shaped dough is not par-baked in this recipe. 


Calories: 95kcal | Carbohydrates: 3g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 364mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 8.5mg | Calcium: 76mg | Iron: 0.2mg