Gluten-Free Pizza Bianca

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Today is our first foray into the land of gluten-free vegan pizza. No sauce (in this case) and no cheese. Just lots of fresh veggies, olive oil and crust. The adventure continues! And the only thing we can say after devouring it is — YUM!!! Glyn and Will

Gluten-Free Pizza Bianca

1 pkg Bob’s Red Mill Gluten-Free Pizza Crust
1 ½ c. warm water
3 tsp. *Ener G “egg replacer” (For leavening; use flax seed as an alternative)
2 tbsp. olive oil

Preheat the oven to 425. Prepare the pizza crust as directed on the package.

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While the dough rises (20 minutes), slice the toppings. We used

4 oz. crimini mushrooms
4 small (Campari) tomatoes
3 mini-sweet peppers
½ c small black olives
1 small, sweet onion
1 clove garlic

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Olive oil
Basil
Oregano
Rosemary

Shape the pizza dough into a round on a lightly oiled pizza stone or cookie sheet. Brush with oil and bake at 425 without toppings for 9 minutes.

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Arrange the toppings on the pizza, drizzle with additional olive oil and spices. Bake at 425 for an additional 15 minutes or until the crust is golden brown and the veggies are sizzling.

 

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Cool slightly. Slice and serve. Enjoy!

• Ener G is basically potato starch and tapioca powder. It is used as a leavening agent, and not to simulate eggs. Different folks have different tastes. We think if we are not eating cheese, eggs, or pepperoni, we won’t cook with something that simulates these ingredients. The plants need to stand on their own – and they do!

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This entry was posted by Glyn Ruppe-Melnyk.

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