Veggie Pizza

This veggie pizza is vegan, gluten-free, and totally tasty!

Topping Ingredients:

• 1 zucchini, grated
• 1 carrot, grated
• 1 clove garlic, finely chopped
• 1/2 medium yellow onion, finely chopped
• 3 tablespoon fresh lemon juice
• 3 tablespoons Nutritional Yeast
• 1 tablespoon dry Italian Seasoning*
• 2 teaspoons olive oil
• 1/2 teaspoon Himalayan salt, or to taste
• 1/4 teaspoon turmeric powder
• 1/4 cup pizza sauce**
• 1/4 cup water, or a little more
• 1 cup sliced baby Portabella mushrooms
• 1 red bell pepper, diced

Crust Ingredients:

• 1 1/2 cups gluten-free garbanzo bean flour
• 1 1/2 cups warm water
• 1 teaspoon Himalayan salt
• 1 tablespoon olive oil
• 2 tablespoons gluten-free corn meal

Directions:

1. In a medium bowl, gently mix together all the topping ingredients, except for the pizza sauce, water, mushrooms, and bell pepper. Refrigerate until ready for use.
2. Cover a 13-inch x 18-inch baking pan with parchment paper, then place in a preheated 400º F oven for 5 minutes to heat.
3. While the parchment paper is heating, place in a large bowl all the crust ingredients, except for the olive oil and corn meal. Whisk until well combined and smooth. The batter should be thin, but not too thin — similar to pancake batter.
4. Using an oven mitt, remove the pan from the oven and place on a flat, heat resistant surface. Slowly pour the batter down the center of the parchment paper, the long way. It should spread on its own toward the sides of the pan, but not touch the sides.
5. Again using an oven mitt, place the pan back into the oven. Try not to tilt it when doing so, to prevent the batter from running into the sides of the pan. Bake for 25 minutes or until the top is firm and the edges start to brown. Remove from oven and again place on a heat resistant surface. Let cool to touch.
6. Use a pastry brush to evenly spread the olive oil over the baked crust. Sprinkle with the corn meal, then use a spatula to carefully flip. Set aside.
7. In a large skillet, add the water and sauté the mushrooms and bell pepper for 5 minutes or until tender. If the mushrooms or peppers stick to the pan, add a little more water. Remove from heat when done, and if necessary drain any excess water. Set aside.
8. Place the pizza sauce in the middle of the crust, then use the back of a spoon to spread evenly, leaving 1-inch of exposed crust along the outer edge.
9. Remove the zucchini mixture from the refrigerator, strain well through a mesh colander to remove the excess liquid. Distribute the mixture evenly over the sauce, followed by the sautéed mushrooms and bell pepper.
10. Place the pizza in the oven for 10 minutes, or until heated. Use a pizza cutter to slice, and serve!

Variations:

1. Eliminate the need for a stir-fry by omitting the mushrooms and bell pepper, or replace them with 1 (6oz) jar quartered and marinated artichoke hearts, and 1/4 cup pitted kalamata olives. Just be sure to drained both the artichoke hearts and olives before adding them to the pizza.
2. If you like cheesy pizza, top with a vegan and gluten-free cheese alternative, after you add the pizza sauce. You might try Daiya Mozzarella Shreds.

Yield:
Makes 6 to 8 servings

*If you don’t have on hand dry Italian seasoning, you can use 1 teaspoon each of dry oregano, thyme, and basil.

**We used our homemade Simple Pizza Sauce for this recipe, but you can use any vegan and gluten-free store-bought brand.

P R I N T