Grilled Vegetable Pizza
Homemade gluten free crust and fresh vegetables! Roasted Vegetable Pizza
- 1-½ cup gluten free flour-1for1 I used Bob's Red Mill
- 1 teaspoon sea salt
- 3 tablespoon flax meal
- 1 teaspoon xanthun gum
- 1 teaspoon baking powder
- 2 tablespoon olive oil
- 1-½ teaspoon rapid rise yeast
- ¾ cup +2 tbsp warm water
- 1 teaspoon maple syrup
- 1 red onion sliced
- 1 cup artichokes sliced
- ½ cup sun dried tomatoes
- ¼ cup kalamata olives
- ½ cup favorite pizza sauce
- 2 tablespoon fresh basil chopped, for garnish
- ½ cup tofu, chopped and crumbled
Add maple syrup, water and yeast to small cup. Let sit for 10 minutes
Mix all dry ingredients to large bowl and mix well. Add oil.
Add water/yeast mix to dry mix. Using mixer, mix for approximately 5 minutes until all ingredients are absorbed.
Cover dough and let sit for 30 minutes.
After dough has risen, press dough evenly to edge of pizza pan lined with silicon or parchment paper. This pizza will stick to the pan without silicon or parchment. If dough is too sticky, use olive oil on your hands.
Bake at 375 degrees for 15 minutes.
Slice onion and artichokes.
After removing crust from oven, spread pizza sauce on crust. Add sliced onion, artichokes, olives, sun dried tomatoes (and tofu if adding) and arrange evenly on crust.
Return to oven and bake for an additional 20 minutes.
After pizza is cooked, garnish with fresh chopped basil
Serving: 1g | Calories: 276kcal