Gluten Free Pizza with Swiss Chard-Asparagus Crust

Veggie crust for the win. Gluten-free says hello to asparagus which compliments swiss cheese very well.

Gluten-Free Pizza Crust with Swiss Chard and Asparagus
Photo: Andy Lyons
Prep Time:
40 mins
Bake Time:
10 mins
Broil Time:
4 mins
Total Time:
40 mins
1 pizza


  • Gluten-free nonstick cooking spray

  • 10 ounce fresh Swiss chard or spinach

  • 2 teaspoon olive oil

  • cup finely chopped red onion

  • 4 cloves garlic, minced

  • teaspoon salt

  • 6 ounce fresh asparagus spears, trimmed and cut into 1/4-inch pieces

  • 2 eggs, lightly beaten

  • 1 egg white

  • ¼ teaspoon dried oregano, crushed

  • ¼ teaspoon ground black pepper

  • teaspoon ground nutmeg

  • 1 ½ cup cooked brown rice, cooled

  • 3 tablespoon grated Parmesan cheese

  • 4 ounce Havarti cheese, shredded (1 cup)

  • Desired pizza toppings, such as Quick Gluten-Free Marinara Sauce (recipe below) or purchased gluten-free pizza sauce, sliced pepperoni, chopped Canadian-style bacon, sliced or chopped vegetables, and/or gluten-free shredded mozzarella cheese

Quick Gluten-Free Marinara Sauce

  • 2 28-oz cans whole tomatoes, undrained

  • 6 tablespoon snipped fresh basil

  • 2 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon crushed red pepper

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper


  1. Preheat oven to 400°F. Line a large baking sheet with foil. Coat foil with cooking spray; set baking sheet aside.

  2. If using Swiss chard, separate stems from leaves. Cut stems and leaves into bite-size pieces, keeping them separate.

  3. In a large nonstick skillet heat oil over medium-high heat. Add red onion, garlic, and salt; cook for 2 minutes. If using chard, add stems and cook for 5 minutes, stirring frequently. Add chard leaves or spinach; cook about 5 minutes or until chard or spinach is wilted and moisture is nearly evaporated, stirring occasionally. Add asparagus; cook and stir about 3 minutes more or until asparagus is crisp-tender. Spread mixture on a plate to cool slightly.

  4. For crust, in a medium bowl combine eggs, egg white, oregano, pepper, and nutmeg. Stir in cooked rice, Parmesan cheese, and chard mixture. Spoon mixture onto the prepared baking sheet. Using your hands, press into a 12-inch circle. Bake for 10 minutes. Remove from oven.

  5. Preheat broiler. Broil crust 4 to 5 inches from the heat for 1 to 2 minutes or just until golden. Sprinkle with Havarti cheese. Broil for 1 minute more. Remove from broiler. Let stand for 3 minutes.

  6. Top with desired pizza toppings. Broil for 2 to 3 minutes more or until toppings are heated through and mozzarella cheese (if using) is melted. To serve, cut into four wedges.

Quick Gluten-Free Marinara Sauce

  1. Place tomatoes in a food processor or blender. Cover and process or blend until nearly smooth. Stir in basil; set aside.

  2. In a large skillet heat oil over medium heat. Add garlic; cook and stir until garlic is lightly browned. Stir in tomato mixture, crushed red pepper, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Use on pasta, pizzas, and bruschetta.

Nutrition Facts (per serving)

406 Calories
22g Fat
29g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 406
% Daily Value *
Total Fat 22g 28%
Saturated Fat 11g 55%
Cholesterol 142mg 47%
Sodium 837mg 36%
Total Carbohydrate 29g 11%
Total Sugars 5g
Protein 25g
Vitamin C 30.7mg 153%
Calcium 519mg 40%
Iron 3.7mg 21%
Potassium 723mg 15%
Folate, total 62.9mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles