Possible combinations: (Determine that your “cheese” is GF)
Tomato sauce, mushrooms, olives, spinach, soy OR rice cheese
Tomato sauce, artichoke hearts, garlic cloves, soy OR rice cheese
Tomato sauce, sun dried tomatoes, fresh herbs, soy OR rice cheese
Tomato sauce, red, yellow and green peppers, garlic, fresh herbs, soy OR rice cheese
Tomato sauce, red onions, black olives, capers, marjoram
Tomato pesto sauce*, red onion, pine nuts, soy OR rice cheese
Tomato pesto sauce
4 medium tomatoes, chopped
1 bunch spinach, chopped
½ cup green onions, chopped
½ cup olive oil
4 cloves garlic, minced
4-5 tsp fresh basil, chopped
Salt (to taste)
In a blender or food processor, blend together the tomatoes, spinach, onions, oil, garlic, and basil until you’ve reached the desired consistency. Add salt to taste. Heat and serve over past or rice, or use in place of tomato sauce on pizza.
1 ½ cups tepid water
¼ oz packet yeast
1 tsp salt
3 cups gluten-free flour
Preheat oven to 350 degrees F. In a medium ceramic bowl, whisk together the water and yeast until dissolved. Add the salt and whisk again. Stir in the flour and knead dough for about 3 minutes. Set aside and let dough rise for 20 minutes in a warm, draft-free place. Knead again and if dough is too sticky, add a bit more flour. Let dough rise for another 10-20 minutes. Roll out dough onto a pizza pan and prick dough all over with a fork before adding all your goodies! Bake for 30-40 minutes.
Borrowed from: “How it All Vegan” by Tanya Barnard & Sarah Kramer
*Other than preparing homemade pizza crust, pizza can be prepared on a store bought pre-cooked crust such as Boboli’s Gluten-Free.