INGREDIENTS:
1 bag of Bob’s Red Mill Whole Wheat Gluten Free Pizza Crust
Tomato sauce (see spaghetti for sauce recipe)
1 red bell pepper, chopped
1 onion, chopped
2 cups spinach, chopped
1 zucchini, halved and sliced
2 cups broccoli, chopped
2 cups mushrooms, sliced and halved
2 tomatoes
cheese (optional, I used non-dairy Daiya)

DIRECTIONS:
Preheat the over to 425 degrees. In a bowl prepare the pizza crust flour as directed. After the dough is done rising roll it out on a pizza pan. I used a cookie sheet, which made for a nice 1/2 thick crust when baked.

Cover pizza dough with tomato sauce and top with a thin layer of cheese. Add red pepper, zucchini, mushrooms, onion, spinach and top with tomato. Bake in the over for 15-17 minutes.