This meal was extremely popular with each member of the family, and it was super easy to make while still maintaining a made-from-scratch feel, so I want to share the “recipe” (for lack of a better word).
I wish I could say that I had made the crust (or red sauce) from scratch, but I didn’t. I used one bag of Bob’s Red Mill Gluten-Free Pizza Crust mix and followed the instructions on the package without modification. I like that they provided a note on how to substitute flax meal and water for eggs, so that I didn’t even have to think about how much to use.
I was pleasantly surprised when I realized that one bag would make enough dough for two large pizzas. However, I was also caught off guard, because I only had enough ingredients for one tomato-sauce pizza. I decided to make the second pizza with a garlic olive oil base (two ingredients we always have in the house), and it wound up being the crowd favorite! Even Zander loved it. For the garlic sauce, I simply combined:
– about 7/8 cup fresh garlic (minced)
– 2 Tbsp olive oil
– 3 Tbsp water
After spreading the garlic mixture all over the pizza (below on the left), I sprinkled a generous portion of Himalayan salt. Then I spread my (Muir Glenn organic) tomato pizza sauce on the other pizza.
For the toppings, I added one thinly sliced Roma tomato and some fresh basil to the garlic pizza.
Then I sauteed some chopped mushrooms (about 12 creminis), several large handfuls of fresh baby spinach, and 2 diced Tofurky vegan sausages (spinach pesto flavored, not gluten-free) in olive oil and Himalayan salt for the other pizza. I topped that mixture with about a cup of sliced black olives (Zander’s favorite).
Next, I sprinkled on some Daiya vegan mozzarella cheese (splitting one full bag between the two pizzas).
The result was yummy! Zander ate 4 slices (2 of each pizza). He especially enjoyed dipping the garlic pizza into a big dollop of Wildwood garlic aioli. Go figure. Buon appetito!