Gluten Free Grilled Veggie Pizza

I am always looking for good tasting healthy meals to feed my family. Kids love pizza so this recipe is a great way to please them and us parents. They get their veggies, which pleases me, and they get their sauce, cheese, and dough, which pleases them! They can’t tell the dough is gluten free so it’s a win win.

Ingredients
Two 12″ GF pizza crusts
Pizza sauce
4 cups shredded Follow Your Heart Vegan Mozzarella or combination of other cheeses
Grilled veggies
Extra Virgin Olive Oil
1 package of Bob’s Red Mill Gluten-Free Pizza Crust Mix prepared as directed.  Will make two 12” pizza crusts. Can be found at Choices, Capers, Urban Fare, Whole Foods...let me know if you find it anywhere else!

Pizza Sauce
2 tablespoons olive oil
2 cloves garlic, minced
½ cup onion, minced
1-28 oz. can Tomatoes
Handful of fresh basil leaves, picked and chopped
1 tablespoon fresh oregano, chopped
Sea salt to taste
Pinch red chile flakes (optional)



*If you don't have time to make your own look for a low sodium marinara sauce as the base and add some flavor with Herbs and spices you may have kicking around.

Heat olive oil in heavy bottomed pot to medium-high and add garlic and onion, and saute until translucent, approximately 2-3 minutes, stirring constantly.  Add tomatoes with juice, basil, oregano, salt, and red chile.  Bring to boil and reduce to simmer.  Let simmer for one hour or until juice is reduced.  Add agave and simmer for another five minutes.  Remove from heat and let stand for another hour before using.  You can even make this a day or so ahead and refrigerate until needed.

Grilled Veggies
1 red bell pepper
Ziploc bag
1 red onion, sliced into rings
1 zucchini, cut in ½ and sliced lengthwise
2 Portobello mushrooms, stemmed
Olive oil
Sea salt
Toss veggies (except red bell pepper) with olive oil and sea salt.  Heat grill to medium-high heat.  Place red bell pepper on grill and turn until skin is complete charred.  Remove and place in Ziploc bag immediately and seal.  Set aside.  Mark all vegetables on the grill.  Do not over cook vegetables.  Remove from grill and set aside.  Remove red pepper from Ziploc and remove the charred skin and seeds.  Cut pepper into medium dice.  Slice mushroom into thin slices.

Assembling Pizza
Two 12” GF pizza crusts
Pizza sauce
4 cups shredded Follow Your Heart Vegan Mozzarella or combination of other cheeses
Grilled veggies
Extra Virgin Olive Oil
Preheat oven to 450 degrees.  Spread pizza sauce on pizza crust.  Sprinkle cheese over the sauce.  Assemble veggies on top of cheese.  Brush olive oil on crust with pastry brush.  Bake for approximately 15 minutes or until crust is golden brown.   Let cool for a few minutes. Slice and serve.