On a Gluten Free Buckwheat Crust
This delicious sun-dried tomato pizza gets its intense, robust flavor from sun-dried tomatoes! It’s sure to please any pizza-loving crowd because it’s not only tasty but also visually appealing because of the pop of vibrant red the sun-dried beauties bring to the pizza. This combo is sure to make a delightful bite!

I enjoy this recipe because I often enjoy eating vegetarian food, and this pizza accomplishes that without losing any flavor or interest. I make it on our gluten-free buckwheat pizza crust, so it’s also gluten-free and healthier than a traditional pizza crust. You’ll like it too because it is versatile (it can easily be made with traditional dough or meat toppings), and sun-dried tomatoes have natural compounds that contribute to the much sought-after umami flavor.

Ingredients for Sun-Dried Tomato Pizza

- ¼ cup drained and chopped sun-dried tomatoes
- ¼ cup drained and chopped marinated artichoke hearts (optional)
- 1 9″ pizza dough ball, homemade or store-bought. I used our Gluten-Free Buckwheat Pizza Crust, but a traditional pizza dough will work as well
- ¾ cup pizza sauce, homemade or store-bought (about 2 oz); I used our Slow Cooked Tomato Sauce
- ¼ cup diced bell pepper (optional)
- ¾ cup shredded mozzarella or preferred cheese (about 2 oz
How to Make Sun-Dried Tomato Pizza
When using sun-dried tomatoes, it is essential to drain them well. I like draining them in a colander, then laying them on a paper towel to catch any excess moisture and oil. You’ll want to start the draining/drying process about an hour beforehand. I also like marinated artichoke hearts on my sun-dried tomato pizza, so I drain those at the same time as my sun-dried tomatoes.

You can make your pizza crust or prepare your store-bought crust according to label instructions and get your mise en place while waiting for sun-dried tomatoes and other wet ingredients to drain. Your mise en place is a French culinary term for “putting in place” or “gather.” It simply means having all your ingredients weighed or measured to the correct amount and having them ready to go once you assemble your dish.
You want to cover a 9″ pizza pan with a piece of parchment paper, or alternatively, you can use a little bit of olive oil. I don’t have a 9″ pizza pan, so I used a 12″. This worked fine for the gluten-free buckwheat pizza crust, but if you are using traditional dough, make sure you have the correct size pizza pan. If you only have 12″, you can still use it, just make sure your dough ball is large enough and increase your toppings slightly.
Once your pan and dough ball are ready, place your dough on the pizza pan and top that bad boy!
I like to put the sauce in the middle of the dough and swirl it out to the edges, then go back and fill in any areas that have thinner sauce distribution.

Then, I top it with the drained sun-dried tomatoes and marinated artichoke hearts; I had some bell pepper sitting in my fridge, so I diced that up and put them on the pizza as well.

Finally, I topped it with my cheese mixture and baked it according to the directions.

Substitutions and Variations for Making Sun-Dried Tomato Pizza
There are many substitutes and variations for this sun-dried tomato pizza recipe. Sun-dried tomatoes pair very well with many pizza toppings such as cheeses, cured meats, olives, garlic, fresh herbs, and other veggies. I like to pair my sun-dried tomatoes with marinated artichoke hearts because they have a milder flavor, but since they’re a little tangy, they complement the more complex tang and zip of the sun-dried tomatoes. I don’t usually use bell pepper, but as I mentioned above, I had some in the fridge and decided to try on this pizza, and I really enjoyed it. The three ingredients all worked together because the sun-dried tomatoes’ complexity and depth enhanced the overall taste profile. So, any toppings you typically enjoy will likely go well with sun-dried tomatoes. Sun-dried tomatoes work fantastic in both Italian and Mediterranean dishes.
Additional Tips for Making Sun-Dried Tomato Pizza
If you use sun-dried tomatoes from a bag, you do not need to drain them. I prefer the ones in olive oil because they are a little moister and less chewy, but it does require the extra draining step. Either way is delicious, so go with your preference. If you use the ones out of a jar, drain them well. The excess moisture and oil can cause your pizza crust to get soggy if they’re not drained properly.
If you’re feeling adventurous, and want to try and make your own sun-dried tomatoes for your sun-dried tomato pizza, here is a link. It’s actually fairly easy; it’s just time-consuming and takes a lot of tomatoes!
How to Store Sun-Dried Tomato Pizza
Let the pizza cool before placing it in a container, but place it in the fridge within two hours. There are specific pizza storage containers, but you can use any container that will fit the pizza, wrap it in tinfoil, or place it in a plastic bag. Place it in the fridge and eat it within 4 days. You can also place it in the freezer for up to 60 days.
How to Reheat Sun-Dried Tomato Pizza
If the pizza is from the fridge: Preheat the oven to 350 degrees. Once it reaches temp, place it on a pan or the pizza stone for 15 minutes. Alternatively, you can heat the slices in a skillet on the stovetop – no need to preheat the pan! Place the skillet on the stovetop over medium heat, place the pizza in, and let heat for 6-8 minutes. If the pizza is frozen, let it defrost in the fridge overnight and then warm up according to fridge instructions.

Sun-Dried Tomato Pizza
Ingredients
- ¼ cup Sun-Dried Tomatoes Drained and chopped
- ¼ cup Marinated Artichoke Hearts Drained and chopped (optional)
- 1 Pizza Dough Ball Homemade or store-bought. I used our Gluten-Free Buckwheat Pizza Crust, but a traditional pizza dough will work as well.
- ¾ cup Pizza Sauce Homemade or store-bought (about 2 oz), I used our Slow Cooked Tomato Sauce.
- ¼ cup Bell Pepper Diced (optional)
- ¾ cup Mozzerella Shredded (about 2 oz)
Instructions
- Drain the sun-dried tomatoes (and marinated artichokes, if using). I like draining them in a colander, then laying them on a paper towel to catch any excess moisture and oil.
- Make your pizza crust or prepare your store-bought crust according to label instructions.
- Cover a 9" pizza pan with a piece of parchment paper, or alternatively, you can use a little bit of olive oil. I don't have a 9" pizza pan, so I used a 12". This worked fine for the gluten-free buckwheat pizza crust, but if you are using traditional dough, make sure you have the correct size pizza pan. If you only have 12", you can still use it, just make sure your dough ball is large enough and increase your toppings slightly.
- Once your pan and dough ball are ready, place your dough on the pizza pan.
- Add the sauce.
- Add your sun-dried tomatoes and other toppings (if using).
- Topped it with mozzerella cheese.
- Bake accorindg to dough instructions.
Notes
Nutrition

Heather is a passionate culinary enthusiast who has honed her baking and cooking skills since she was a young girl. Her culinary journey started in the kitchens of her mom, dad, aunt, and grandma. Even though Heather loves the comfort of a familiar recipe, she often embraces the role of an explorer in the kitchen and enjoys experimenting with new techniques and ingredients.