Upside-Down Veggie Pizza Bread (Gluten-Free)

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Average Rating: 4 | Rated By: 1 users

A savoury, fresh veggie pizza bread made with leeks, burst cherry tomatoes, zucchini and corn. I am so excited about this gluten-free pizza bread recipe, not only because it is so delicious, I also get to use fresh seasonal vegetables creating the best flavours. I used fresh corn as one of the veggies because the corn adds a nice texture. If corn is not your choice you can substitute bell peppers for the corn. Serve as a snack, for brunch or with a chowder


  • 2 Tbsp. Extra virgin olive oil
  • 1 small leek white part only, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, diced
  • Corn kernels from 1 young corn or 3/4 cup frozen corn
  • 1 Tbsp. Fresh thyme leaves
  • 2 Tbsp. Sesame seeds
  • 2 tsp. GF baking powder (preferably aluminum-free)
  • 1/2 tsp. GF baking soda
  • 1 Tbsp. Chopped fresh rosemary or 1/2 tsp. GF dried rosemary
  • 1 tsp. pure sea salt
  • 1 cup grated mozzarella cheese, divided
  • 1/4 cup chopped fresh basil
  • 1 cup + 3 Tbsp. buttermilk (if you don't have buttermilk use full-fat milk with 1 tablespoon of fresh lemon juice)
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  • Preheat oven to 400 F
  • In a 10-inch cast iron or oven-safe skillet heat olive oil over medium heat. Add leeks and cook for 5 minutes. Add tomatoes, zucchini, corn and thyme leaves and season with salt. Stir-fry for 3 minutes. Set aside
  • Combine flour, sesame seeds, baking powder, baking soda, rosemary and salt. Stir in 1/2 cup mozzarella cheese, and then mix in buttermilk
  • Scatter fresh basil over the mixture in the skillet, then remaining cheese and spread the batter over the top
  • Bake for 23 - 25 minutes until golden brown. Allow to rest in the pan for 10 minutes. Using a sharp knife loosen the edges and then place a large plate over the skillet. Invert the skillet for the pizza bread to fall out onto the plate
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