I love pizzas, but I don't like how unhealthy and "heavy" a lot of them can be, with the thick crusts and layers of cheese. That's why I try to make ones that are filled with vegetables and have a thinner crust and try to keep the (vegan) cheese under control. These pizzas were very good, but they are a bit messier since the crust is more like a flatbread and there isn't the blanket of cheese to help the toppings stick to it. I will gladly have a bit of a sloppy pizza instead of feeling horrible after eating a bready cheesey pizza that will probably leave me bloated and/or lethargic.
Makes two medium-sized pizzas.
- 1 cup gluten free flour
- ¼ cup mesquite flour
- ¼ tsp sea salt
- 1 tbs extra virgin olive oil
- 5-6 tbs water
- ½ tsp garlic powder
- 1 tbs nutritional yeast
- red hot pepper flakes, to taste
- 1 tbs flax meal / ground up flax seeds
- 4 garlic cloves, minced
- 3 green onions, finely chopped
- 6 white mushrooms, sliced
- ⅓ cup tomato sauce (I used mushroom & garlic sauce)
- ⅓ cup pureed pumpkin
- a few shakes of Italian Seasoning
- 1 tsp fresh basil
- cayenne, to taste
- 2 tsp capers
- 2 tbs pickled hot peppers
- zucchini, sliced
- 1 tsp nutritional yeast / vegan parmesan, optional
- hot sauce, to taste, optional
- ground black pepper, to taste
- 1 tsp vegan worcestershire sauce, optional
- squeeze of fresh lemon
- 1 tomato, sliced
- ¼ cup vegan shredded cheese (I used Daiya shredded mozzarella)
- 3-4 green or black olives, sliced
- To make the crust, mix the dry ingredients and then add in the water and oil. Start with 5 tbs of water and then add another tbs if needed. Mix well and knead for a few minutes. Cover for about an hour.
- Separate the dough into two pieces. Sprinkle some more flour onto a flat surface and roll out the dough with a rolling pin. Mine weren't perfectly circular, so don't worry about that. You want them to be on the thinner side, but not so thin that they will fall apart.
- Get out a skillet / grill pan and heat to medium/med. low heat. You can use a small amount of vegan butter or olive oil if you wish, but dry heating them should work as well. Place the flattened dough onto the skillet and cook for a couple of minutes and then carefully flip over and cook for another minute or two. Repeat with the other rolled out dough. Leave both out to cool and then place them in the fridge while you prepare the topping.
- To make the pumpkin & tomato sauce, add a tiny bit of oil to a skillet and sauté the garlic for a minute. Add in the green onions and mushrooms and cook for a couple more minutes. Then add in the tomato sauce, pumpkin, Italian Seasoning, basil, cayenne, capers and hot peppers and cook for about 6-7 minutes. Take out the pizza crusts and spread the pumpkin tomato sauce onto each one.
- Clean off the skillet and sauté the sliced zucchini. Sprinkle on the nutritional yeast, hot sauce, black pepper, vegan worcestershire sauce and lemon. Cook for a few minutes on each time. Add in the sliced tomato during the last couple of minutes. Remove from heat and place the sliced tomato on top of the pizzas, then the zucchini and sprinkle with some vegan cheese and the sliced olives.
- Heat the pizzas in the oven or microwave briefly until the cheese has melted.