Ingredients for Topping:
1 onion, chopped
2 cloves garlic, finely chopped
1 4-oz can of mushrooms, drained
½ green pepper, chopped
½ red pepper, chopped
1 to 2 small zucchini, sliced and cut in circles
1 leek, white and green parts, sliced (opt)
3-4 tablespoons cold-pressed olive oil
2 teaspoons vegan chicken-style seasoning
1 tablespoon nutritional yeast flakes
tomato sauce, salted
½ cup olive
1 small tomato, sliced
Sliced or shredded non-dairy cheese
Small bunch fresh parsley (optional)
Chopped oregano (optional)
Sauté onion, garlic and leek in olive oil and a little water.
Add peppers and zucchini and sauté until soft.
Add mushrooms to the pan and season with salt, chicken-style seasoning, and yeast flakes; simmer the mixture for five more minutes.
Spread tomato sauce over the pizza crust, spoon vegetable mixture over the sauce, then add the tomato slices. Top with cheese, olives, and oregano.
Bake for about 10 min at 400°. Garnish with parsley if desired.
Yields 1 12-inch pizza Suggestion: Other vegetables, such as broccoli, can also be tasty on pizza
Gluten-Free Pizza Crust
2½ teaspoons dry yeast
1 cup warm water
1 tablespoon honey
¾ teaspoon salt
2 tablespoons cold-pressed olive oil
1 cup sorghum flour
1¼ cup brown rice flour
½ cup tapioca starch
1 teaspoon xanthan gum
Preheat oven to 400° F.
Mix the first 3 ingredients together and let rest for 10 minutes until foamy.
Add salt and olive oil to above mixture.
Combine and stir together all dry ingredients.
Slowly add dry ingredients to liquids while stirring. Knead until stiff dough forms. Roll out on a floured or oiled surface to form a circle 1/2 to 1/4 inch thick.
Place on pizza pan and allow to rest for 10 minutes in a warm place.
Bake in center of oven for 15 minutes