Potato Pizza

INGREDIENTS:
1 package Bob’s Red Mill Gluten Free Pizza Crust Mix
2 russet potatoes, sliced thin
1 red onion, halved and sliced thin
2-4 cloves garlic, minced
2 tablespoons thyme
2 teaspoons basil (or freshly chopped)

DIRECTIONS:
Mix pizza crust as directed on the package. While dough is resting (20 minutes), slice the potatoes and red onion and add to a bowl. Mix in garlic, red onion and potatoes. Add thyme and basil and stir thoroughly.

Roll out the pizza crust and bake at 425 degrees for 7-9 minutes. Remove from the oven and spread the mixture over the top of the pizza. Place back in the oven for another 10-12 minutes. Remove, slice and serve.

NOTES:
Two other options would be to add chopped tomatoes to the topping or a very thin layer of sauce, followed the by the potato/onion. This can also be used as a base recipe, so experiment!

SOURCE: The Vegan Version

Veggie Pizza

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.