Roasted Veggies and Gorgonzola Gluten-free Pizza

Roasted vegetables on a gluten-free crust is a veggie lover’s delight. This recipe is lovingly loaded with vegetables, spices and cheeses, and is guaranteed to please the palates, passions and appetites of the veggie pizza fans in your household.


  • 1 frozen cauliflower pizza crust
    • 1 tsp olive oil
    • 1½ Tbsp heavy cream
    • ¼ cup mascarpone
    • ½ cup gorgonzola crumbles
    • ½ cup cremini mushrooms (sliced)
    • ¼ medium red onion (°” sliced)
    • 1 small/medium russet potato (5–8 oz)
    • salt and pepper (to taste)


        1. Preheat oven: Press the Convection Bake button 4 times (350°F). Press Start to preheat (a “P” will appear on display. When preheating is completed a “P END” will appear on display).
        2. Slice onion using mandoline (1/8” thick), place in a medium bowl with ½ teaspoon of olive oil and a dash of salt. Toss to coat well.
        3. Wash and peel potato. Slice to 1/8” thickness. Put into another bowl with the remaining 1/2 teaspoon oil and toss well with a few large pinches of salt.
        4. In a separate bowl, mix the mascarpone and heavy cream. Combine gorgonzola into mixture.
        5. Bring pizza crust out of the freezer, spread the cheese mixture evenly on crust. Scatter onion slices on top, arrange potato and mushroom slices so they slightly overlap.
        6. Grind black pepper on top of pizza as desired.
        7. Place pizza directly on the ENAMEL TRAY, then place on the WIRE RACK and into the oven.
        8. After preheating, Press Convection Bake. Set dial for 12-15 minutes. Press Start.