Pizza is a big thing over here at our house. Isn’t that a favorite of every kid? I’ve had to do some reinventing over here in order to make it work for little miss Jolie, but I’ve come up with a slammin’ combo that does the trick.
It’s a gluten free, vegan pizza. I topped half last night with maitake mushrooms because they’re delicious and powerful cleansers. 
Here are the details for you if you want to try it at home:
Ingredients:
Bob’s Redmill Gluten Free Pizza Crust mixture
Organic Tomato Sauce
Daiya Mozzarella (dairy and soy free)
Organic Maitake mushrooms
Lemon
Garlic
Olive Oil
Will need a pizza stone or a baking sheet covered in parchment paper. Note: Greasing the pan and putting the dough straight onto it doesn’t work, it sticks!….so use the parchment paper.
Directions:
Preheat oven to 425 degrees.
Crust:
Bob’s Redmill gluten free pizza dough mixture. Follow the instructions on the package, then add 1 tsp lemon zest, 2 tsp finely grated garlic.
Egg subsitution for the pizza crust:
2 tbsp flaxseed meal mixed with 6 tbsp water, mix until it becomes a thick paste. Add this to the mixture as you would the eggs.
Chop up your maitake mushrooms and sauté for a few minutes on medium heat. Remove from heat and hold on the side for when you’re ready to add toppings.
Cook your dough in the oven on it’s own for about 10 minutes. Take it out and add your sauce and your, mushrooms and Daiya cheese. Cook it all in the oven for an additional 18-20 minutes. Note: the Daiya cheese tastes better when it’s slightly over cooked…so leave it in a few minutes beyond the point of it melting.
Serve. Enjoy!
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