Mediterranean Veggie Pizza with Roasted Vegetables and Tangy Goat Cheese

1.Preheat your oven to 425°F (220°C).

2.Place the gluten-free pizza crust on a baking sheet or pizza stone.

3.In a large mixing bowl, combine the cherry tomatoes, zucchini, bell pepper, red onion, and baby spinach. Drizzle with olive oil and sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss until the vegetables are well coated.

4.Spread the vegetable mixture evenly over the gluten-free pizza crust, ensuring an even layer.

5.Crumble the goat cheese over the top of the roasted vegetables, distributing it evenly.

6.Add the sliced Kalamata olives on top of the cheese and vegetables.

7.Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the vegetables are tender.

8.Once baked, remove the pizza from the oven and let it cool for a few minutes.

9.Drizzle with balsamic glaze if desired and garnish with fresh basil leaves before slicing and serving.