I used Bob's Red Mill GF Pizza Dough mix for this recipe. I haven't ventured into making my own GF pizza dough, but it's definitely on the cooking bucket list. Bob's has a pretty good texture - soft where it needs to be soft while maintaining a crunchy edge. I added Feta cheese to our pizza, but it's completely optional. Actually I think it'd be really yummy with Daiya vegan shredded mozzerella too... Buon Appetito!
Mediterranean Pizza (Gluten-Free, Vegetarian/Vegan)
- Bob's Red Mill GF Pizza Mix
- 2 TBS Italian Seasoning
- 3/4 cup plain hummus
- 2 cloves garlic, crushed
- 1-2 cups spinach leaves
- 1 cup sliced black olives
- 1/2 Feta (or Daiya Mozzerella)
- 1/5 block of extra firm tofu, pressed
- 1/2 Italian eggplant
- 1 avocado
- drizzle of balsamic vinegar
Preheat oven to 425F. Grease baking sheet with olive oil - I used a rectangular baking sheet and spread out the dough so it covered the whole pan. Prepare pizza dough according to package directions (I chose the vegan option and did a flax "egg" instead of using two eggs), and add Italian seasoning. Press dough onto baking sheet and bake for 7-9 minutes.
While dough is baking, dice eggplant and set aside. Once dough is done baking, spread out hummus and garlic as the pizza sauce. Layer the spinach leaves over the hummus, then add olives and Feta. Next add diced eggplant and drizzle olive oil over the top. Finally, crumble tofu over the top. Bake pizza for 15-18 minutes or until the crust and toppings are lightly browned and crispy. 
Megan and I sliced the avocado on top after the pizza was done baking (because avocado does make everything better) and drizzled balsamic vinegar over the top. A little chardonnay and Harry Potter...molto bene, Mia Amica!
Roomie Reactions...
Megan: "Is the real life? Mmmm, it's really good..."
Jamie: "Wow, this is good...(upon learning it was gluten free crust) Really? It's really good!"
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