Veggie Gluten Free Pizza

Well after my girls weekend getaway, I was dragging my feet after work on Monday. But the grocery store was a must! I managed to get my food prepping ready for the rest of the work week. Just didn't have time to photograph. Tonight, I went simple. 🔅Against The Grain gluten free pizza crust, left over sautéed veggies, pizza sauce, some essential seasonings, cheese and throw it in the oven to bake. 🔅👩🏻‍🍳👌🏼Easy clean up too! 🙌🏼 Back to reality 😜So ready for the weekend!

Ingredients:

*(1) Against The Grain Gourmet gluten free pizza shell

*Mario Batali's Neapolitan pizza sauce 16 oz. jar (I only use about 3/4 cup or a little more.)

*BelGioioso Romano cheese (about 1 1/2 Tbsp.)

*1/2 cup zucchini, sliced round

*1/2 cup yellow squash, sliced round

*1/2 a red pepper sliced

*Dash of Himalayan pink salt

*BelGioioso shredded four cheese blend (about 3/4 cup)

*M&B spice garlic & parsley seasoning (1 Tbsp.)

*Bragg's 24 herbs & spices seasoning

Directions:

1) Preheat the oven to 375 degrees.

2) Prepare the above toppings and measurements.

3) Evenly spread the sauce over the pizza shell. (You will only need about less the half the jar depending on how much saw you like on your pizza. You be the judge.)

4) Sprinkle on some Romano over the sauce.

5) Then add a layer of zucchini, yellow squash, red pepper, a dash of Himalayan pink salt, Bragg's 24 herbs & spices seasoning, and evening add the shredded four cheese blend.

6) Next dash on M&B's garlic & parsley seasoning and you are ready for the oven.

7) Bake for about 20-25 minutes.

8) Slice with a pizza cutter and give it a few minutes before devouring it so you don't burn your mouth. Enjoy!