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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Inspired by my dreamy lunch at ABC V in New York, this gluten-free Pinsa Romana is an elegant yet effortless beauty. The airy crust becomes the perfect canvas for delicate zucchini blossoms, earthy sage, sweet shallots, and optional umami-packed lion’s mane mushrooms. Every bite tastes like peak-season Italy — light, fragrant, and unbelievably satisfying. This is the kind of vegan dish that makes people say “wait… THIS is gluten free?” And if you’re not vegan,...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place your gluten-free Pinsa Romana on a baking sheet.
Scatter 3–4 zucchini blossoms over the base.
Add the sliced shallot and thinly sliced lion’s mane mushrooms (if using).
Sprinkle the sage leaves across the top.
Drizzle generously with olive oil, then season with salt and pepper.
Bake at 480°F (250°C) for 8–10 minutes, until the edges are golden.
If you want extra crisp, broil for 2 minutes at the end.
For extra flavor, add a sprinkle of fresh Parmesan right out of the oven if you're not vegan.
Ensure the zucchini blossoms are fresh for the best flavor and texture.
Use high-quality olive oil to enhance the dish's overall taste.
Can I use regular Pinsa Romana instead of gluten-free?
Yes, you can substitute regular Pinsa Romana if you don't need the dish to be gluten-free.
What can I use instead of lion’s mane mushrooms?
You can use other mushrooms like oyster or shiitake as a substitute for lion’s mane mushrooms.
How do I store leftover Pinsa Romana?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
Can I make this recipe vegan?
Yes, the recipe is already vegan. Avoid adding Parmesan if you want to keep it vegan.
What is the best way to clean zucchini blossoms?
Gently rinse zucchini blossoms under cold water and pat them dry with a paper towel to avoid damaging their delicate petals.
