As someone who is celiac, lactose intolerant and allergic to almonds, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies! I was diagnosed with celiac disease (the celiac gene) and a lactose intolerance in my early 20s and have been on a mission since to create easy, delicious recipes for others with food allergies!

This recipe is gluten-free, nut free and vegetarian. It has a dairy free option and a vegan option as well as a low fat option and a low carb option!

This Brie Pizza is going to be your new favorite go-to pizza for pizza night! It is a total game changer. This brie pizza is loaded with cheese, caramelized onions, grilled zuchinni, balsamic glaze and arugula! I love easy recipes for weeknight dinners! This pizza is packed with in-season produce and fall flavors, then drizzled with balsamic glaze.

Slice into small appetizer slices for your next party. I love doing that with all kinds of gluten free pizzas, especially my gluten free bruschetta pizza and my gluten free gouda and spinach flatbread.

WHY YOU’LL LOVE THIS RECIPE

Few ingredients: This brie pizza uses simple ingredients and requires minimal chopping.
Pre-made crust: Saves time by reducing total time prep.
Simple steps: Involves spreading cheese, topping with vegetables, and baking.
Uses pre-made crust, eliminating dough rising time.
Thinly sliced zucchini cooks quickly alongside the pizza.
Requires minimal prep work and cooking time.
Prepares and cooks the pizza directly on the baking sheet.
Less cleanup required compared to using multiple pots and pans.
Quick preparation and cooking time fit into a busy schedule.
Leftovers can be easily reheated for another meal.

INGREDIENTS & SUBSTITUTIONS

Gluten-free pizza crust: You can buy pre-made ones or make your own using gluten-free flour. There are so many option available at your local grocery store. You can also make your own homemade pizza dough. I love the caulipower gluten free crusts, the banza crusts or the trader joes frozen gluten free crusts the best!

Brie cheese: This is a soft cheese. You can substitute the cheese slices with mozzarella cheese or any other type of cheese you like. If you need a vegan option, skip the cheese or use vegan cheese alternatives. I like the daiya mozzarella shreds the best.

Ricotta: This is in place of tomato sauce. It acts like an easy white sauce.

Zucchini: A long, light green squash.

Arugula: A peppery leaf vegetable. You can substitute the peppery arugula with baby spinach or any other leafy greens you prefer for this brie pizza.

Balsamic glaze: A thick, sweet and tangy vinegar reduction. You can substitute it with balsamic vinegar or another type of glaze. If you want a spicier option you can use hot honey.

TASTE & TEXTURE

This garlic brie pizza recipe is filled with classic fall flavors like honey, sage and cinnamon. The savory pizza is creamy, cheesy and filled with cheesy flavor. The melted cheese is gooey and warm and makes for a perfect cheese pull.

DIRECTIONS

Preheat oven to 400. Prepare crust of choice. Place crust on a pizza stone or prepared baking sheet with parchment paper. Pre-bake crust until crispy
On a cutting board, slice the onions into thin strips. Add to a frying pan with olive oil or butter and let cook slowly on medium heat until caramelized.
On a cutting board, slice the zucchini into thin ribbons. The zucchini ribbons should be so thin you can almost see through it. This way you can allow the zucchini to bake while the pizza is baking and not have to go through the extra step of cooking to zucchini separately.
Remove crust from oven and top with cut brie slices, ricotta, onions and zucchini slices.
Add crust back to oven and bake until cheese is melted and golden brown. Cook time will vary depending on the crust you choose.
Remove from oven. Top the brie pizza with arugula and drizzle with balsamic glaze. Slice into 4 or 6 pieces and serve.

EXPERT TIPS AND TRICKS

Add slices of ham on top to create a ham & brie pizza.
Any leafy green will work in place of arugula.
Add crispy proscuitto and fresh figs or fig jam for a fun prosciutto pizza.
Top with parmesan cheese when serving. Serve with a small bowl of parmesan cheese to give people the option.
Add any fresh vegetables you want including grape tomatoes.
Balsamic vinegar is a good substitute for balsamic glaze. You can also use a little red wine vinegar but it will change the taste of the pizza.
Option to top with red pepper flakes for a spicy kick. You can also drizzle with hot honey which I’m obsessed with!

recipe variations

Use vegan OR dairy free cheese and sugar free maple syrup, or agave to make this brie pizza vegan or dairy free.
To make this brie pizza low fat use fat free cheese. Sub fat free feta for goat cheese. Eliminate the olive oil drizzle.
To make this brie pizza recipe low carb, use cauliflower crust! I love the caulipower crusts!

HOW TO SERVE & STORE

Serve this brie pizza right out of the oven! I love it hot and melty! Place it onto a cutting board, cut into desired size pieces (large for meals and small for appetizers or sharing!).

You can let it rest for 3-5 minutes if you want more of a room temperature pizza that wont burn your mouth!

Store the leftover brie pizza in the fridge for up to 3 days. Store in an airtight container, ziplock bag or covered with plastic wrap.

Looking for more allergy friendly easy recipe?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. I would love for you to follow along!

Brie Pizza With Balsamic Glaze Recipe (Gluten free)

Kayla Cappiello

This Brie Pizza is going to be your new favorite go-to pizza for pizza night! It is a total game changer. This brie pizza is loaded with brie, caramelized onions, grilled zuchinni, balsamic glaze and arugula!

This recipe is gluten-free, nut free and vegetarian. It has a dairy free option and a vegan option as well as a low fat option and a low carb option!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 2 servings

Ingredients

1 gluten free pizza crust
2 tbsp minced garlic
2 cups sliced brie cheese Sub vegan if needed
1/2 cup ricotta cheeese Sub vegan if needed
1/2 white onion
1 zucchini sliced into thin ribbons
1 cup arugula
1 tablespoon balsamic glaze

Instructions

Preheat oven to 400. Prepare crust of choice. Place crust on a pizza stone or prepared baking sheet with parchment paper. Pre-bake crust until crispy
On a cutting board, slice the onions into thin strips. Add to a frying pan with olive oil or butter and let cook slowly on medium heat until caramelized.
On a cutting board, slice the zucchini into thin ribbons. The zucchini ribbons should be so thin you can almost see through it. This way you can allow the zucchini to bake while the pizza is baking and not have to go through the extra step of cooking to zucchini separately.
Remove crust from oven and top with cut brie slices, ricotta, onions and zucchini slices.
Add crust back to oven and bake until cheese is melted and golden brown. Cook time will vary depending on the crust you choose.
Remove from oven. Top with arugula and drizzle with balsamic glaze. Slice into 4 or 6 pieces and serve.