Spinach and Roasted Tomato Pizza {Gluten Free}

I’ve never been one to make pizza at home. Living in Philly, we have so many fabulous “ma and pa” pizza shops we never felt the need to make our own.

But since going gluten free, I have missed pizza terribly. It is probably the hardest thing I’ve had to go without. A few places make a gluten free pizza, and they are okay, but no one makes one that I absolutely love. Often they try to compensate for the texture of the crust by putting in herbs that detract from the flavors of the toppings.

One day recently, I went to grab lunch at a cafe located in my local whole foods mart, and I noticed a new item on the counter — pizza by the slice. And not just any pizza. GLUTEN FREE PIZZA! I grabbed one (of course) and was pleasantly surprised at how delicious it was. AND at how delicious the CRUST was. No herbs and nonsense. Just a crispy, tasty crust!

I immediately inquired and discovered that they were simply using a pre-made crust that they sell in their freezer section — Against the Grain Gourmet makes gluten free breads and pizza crusts that you can find in the freezer section of many gourmet supermarkets. I think the secret to their delicious pizza crust is the three cheeses baked right into the dough. It gives it great flavor even though it contains no wheat, soy or corn.

Against the Grain gluten free pizza crust


I grabbed several and tossed them into my cart. That night I came home and made this.

As I said, I’m not one to make homemade pizzas, so I had to wing it. I had a bag of succulent roasted tomatoes in my freezer from last summer, and I had leftover sautéed spinach from dinner the night before. I had picked up some fresh mozzarella at the store, so I put it all together.

I held my breath as it baked, wondering how it would turn out and if my family would go for it.

They LOVED it. One pizza wasn’t enough. Everyone was begging for more. Unfortunately I had no more toppings so they had to wait until I stocked up again. I’ve used the crust several times with several different toppings, and this one was by far the best. I guess I need to roast some tomatoes and sauté some spinach so we can all enjoy it again!

One thing’s for sure. I’ll be making TWO this time!

Spinach and Roasted Tomato Pizza
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 lb plum tomatoes, roasted (see this [url href=”https://jolynneshane.com/how-to-roast-tomatoes.html”]Roasted Tomatoes recipe[/url])
  • 1 lb spinach, sautéed (see this [url href=”https://jolynneshane.com/2012/03/simple-sauteed-spinach.html” target=”_blank”]Sautéed Spinach recipe[/url])
  • 1 lb fresh mozzarella cheese, sliced
  • 1 [url href=”https://againstthegraingourmet.com/” target=”_blank”]Against the Grain pre-made gluten-free pizza crust[/url], or your favorite brand
  • olive oil
  1. Remove pizza from packaging.
  2. Preheat oven to 400 degrees.
  3. Brush pizza crust with olive oil.
  4. Place roasted tomatoes across the pizza crust in a single layer.
  5. Sprinkle the sautéed spinach on top of the tomatoes.
  6. Place slices of mozzarella on the very top in a final layer.
  7. Bake at 400 for 15-20 minutes or until cheese is beginning to brown and crust looks pleasantly crispy.


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11 Responses

  1. Looks pretty yum! We have been grilling pizzas recently. I like mine with goat cheese, spinach, and bacon. The kids like traditional cheese. We need to try more toppings.

  2. That looks so good! We make pizza often at our house; my husband doesn’t like to do take-out. We use whatever we have for toppings: onions, peppers, fresh mushrooms, spinach, pineapple just to name a few. I recently tried Bob’s Red Mill gluten-free pizza dough mix. It was good, but it took awhile to mix it up and it was very sticky. And, yes, please share how to roast tomatoes.

  3. I have got to try that crust! I do miss pizza. This would be an indulgent non-paleo but still gluten-free treat! Thanks for sharing… I am going to look for it next time I’m at the whole foods market.

  4. Okay, I have to make gluten free pizza. I’m glad you shared this on this week’s Motivation Monday linky. I needed the inspiration!

  5. Thanks for such a great recipe…and photo worthy of flavor! I have swept the internet trying to find some one who has used this ATG pizza crust for a Panini Grilled Sandwich method. I am headed to the kitchen now in hopes of figuring out to heat first or just grill that puppy cold. Using roasted red peppers, eggplant, red onion, spinach and several cheeses. Perhaps a pesto base? Will see! Panini Squish…is what’s for dinner here! Thanks again for the great recipe~

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