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Gluten-Free Sundried Tomato Pesto Pizza with Broccolini and Arugula

This gluten-free pizza is made with a chickpea crust. I made my own based on this recipe, but you can also buy this store bought one. Of course, any gluten-free pizza crust will do! If you don't have broccolini, you can use regular broccoli. For a low FODMAP version, use a regular gluten-free pizza crust, ½ cup shredded mozzarella or less, and stick to half a pie as one serving.

Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Author Phoebe Lapine


  • 10- ounce jar sun-dried tomatoes in olive oil
  • ¼ cup walnuts
  • 1 small garlic clove
  • 1 tablespoon lemon juice fresh
  • Sea salt
  • 1 gluten-free pizza crust (I made this chickpea crust)
  • 8 ounces fresh mozzarella torn into chunks
  • 1 bunch broccolini cut into 1-inch pieces
  • 1/2 cup baby arugula
  • 1/4 teaspoon crushed red chili flakes


  1. Preheat the oven to 450 degrees F.
  2. In a small food processor, combine the sundried tomatoes and their oil, along with the walnuts, garlic, and lemon juice. Puree until smooth. Taste for seasoning and add salt as necessary.
  3. Arrange your gluten-free pizza crust on a parchment-lined baking sheet. Slather it with a thin layer of the sundried tomato pesto. Scatter the mozzarella, broccolini, red chili flakes evenly onto of the crust and season with salt.
  4. Transfer to the oven and bake for 10-12 minutes, or until your crust is golden brown and the cheese is bubbling and beginning to brown. Top with the arugula and cut into slices.