Recipe: Gluten-Free Garden Veggie Pizza

Updated: Feb 24


Ingredients:

· Pizza Tomato Sauce:

  • 2 tsp tomato paste.

  • ½ tbsp avocado oil

  • One can of organic crushed tomato

  • 1 tsp dried oregano. Fresh oregano is Ok too.

  • 2 tsp dried basil. Fresh basil is Ok too.

  • ½ tbsp freshly crushed garlic

  • Black pepper and salt

· Pizza Crust:

  • 1½ cups Happy Campers Easy Peasy organic, gluten-free flour mix (containing whole-grain millet, whole-grain sorghum, whole-grain buckwheat, whole grain quinoa, whole-grain amaranth, and prebiotic fiber)

  • 1 tsp baking powder – (4.5 g)

  • ½ packet yeast (1½ tsp or 7 g)

  • 1 tbsp avocado oil

  • ½ cup warm water (156g)

- Toppings:

  • 10 organic Kalamata olives: cut into circles

  • 5 bottled artichoke hearts (pre-cooked): cut in half

  • 1 to 1½ cup of organic arugula leaves

  • 4 - 5 organic brown cremini mushrooms: sliced

  • ½ organic sweet onion: sliced

  • ½ organic orange bell pepper: sliced

  • ½ cup of organic store-bought gluten-free tomato marinara sauce without added sugar

  • ½ tbsp of organic minced garlic

Cooking Directions:

1. To make pizza sauce:

  • Sauté the garlic in mildly heated oil.

  • Stir tomato paste in, stir and cook for about a minute.

  • Then add in crushed tomatoes, oregano, basil and season with salt and pepper. Cook for a few minutes till the sauce thickens a little bit.

2. To make the pizza dough (modified from the original instructions):1

  • Add all of the pizza crust ingredients to a mixing bowl and use a hand mixer to mix until the dough is smooth.

  • Drizzle a tiny amount of avocado oil to a 14" x 12" piece of parchment paper and evenly spread out the oil, then transfer the dough to the parchment paper (the oil will prevent the dough from sticking to the parchment paper). Spread a small amount of oil on the dough's top and then cover the dough with a second piece of parchment paper. Press and form the dough with a rolling pin into a 10"-12" circle. For thin crust, roll the dough out to 1/8" thick; for a thicker crust, go up to 3/8" thick. Roll a little bit of dough back on itself to create a thicker edge. Toss the top parchment paper.

  • Transfer the dough together with the bottom parchment paper to a sheet pan or a pizza stone and let rise in a warmish area for about 40 minutes.

  • Before the dough finishes rising, preheat the oven to 350 F degrees.

  • Place the sheet pan with the dough and the parchment in the oven on the mi