Recipe: Gluten-Free Rainbow Chard Pizza

It’s the night before a race.  You know what that means?


Granted, this is a very, very, very short race in the morning, but…why mess with tradition, right?

In addition to it being pizza night, I just happened to have some gluten-free pizza crusts in the freezer, compliments of Katz Gluten-Free.  I could have made my own dough…I actually do have recipes for that…but I was hungry and really just wanted to eat.  So, when I got home, I set my roomie to the task of chopping the rainbow chard that came in my CSA bin this past week, while I worked on getting the pizza stone heated and the rest of the ingredients prepped and ready for some pizza.

I got the idea for this recipe from Cate’s World Kitchen, but altered it to fit my dietary needs as well as what I had on hand.

Recipe: Gluten-Free Rainbow Chard Pizza

Gluten-Free Rainbow Chard Pizza

Gluten-Free Rainbow Chard Pizza

Servings: 2 individual pizzas
Time: Prep 10 minutes; Cook 10 minutes


  • 2 individual size gluten-free pizza crusts (though feel free to make your own and do this in larger scale)
  • 1/4 cup olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1 bunch rainbow chard, chopped
  • zest of half a lemon (I didn’t have lemon on hand, but I had plenty of orange zest…so I used that)
  • Mozzarella cheese (I used Rice Shreds Mozzarella flavor)


Preheat the oven to 500 degrees F with a pizza stone inside (if you have one).

Heat the oil in a small saucepan with the paprika and chili powder.  Simmer on low heat for about two minutes, stirring constantly so the spices don’t burn.  Remove from heat.

Heat about 1 tbsp of the paprika oil in a wide skillet.  Saute the chard until wilted.  Stir in a pinch of salt and the lemon zest.

Brush each individual pizza crust with paprika oil.  Sprinkle evenly with chard, then top with mozzarella.

Bake the pizzas on the pizza stone for about 10 minutes, or until the crust is golden and the cheese is melted and bubbly.


I am thrilled that we have more rainbow chard left and 2 more pizza shells because this was really good.  I loved tasting the earthiness of the chard, mixing with the zing of orange zest and the heat from the oil.  It was a fantastic mix.  And the cheese just added that little bit of saltiness to round it all out.  I really enjoyed every bite of this pizza.  And trust me…it was going, going, gone!

Give pizza night a colorful veggie flare.  And feel free to add your own spin on things.  If you prefer to make your own dough, even better.  Simply shape the dough and then brush with the paprika oil.  It’s that easy.  And it truly is a delicious slice of vegetarian pizza.



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