Vegetarian Pizza

vegetarian pizz


Vegetarian Pizza
(Michelle Brazeau)


1 pizza crust (recipe to follow)
4 tbsp basil pesto
1 medium beet, sliced thinly, and blanched, rubbed with slice rub (recipe to follow)
1 yellow pepper, cored, quartered, roasted, and sliced thinly
1 small white onion, sliced thinly
1 medium portobello mushroom, sliced thinly
1 cup baby arugula
1 cup baby spinach
3/4 cup mozzarella cheese, shredded
1 tbsp olive oil
pinch of sea salt

Spice Rub:

Equal parts onion powder, garlic powder, black pepper, and sea salt, mixed with enough olive oil to make a paste


1. Spread pesto on baked pizza crust.
2. Evenly spread out the beets, mushrooms, yellow pepper, onion, spinach, and arugula.
3. Drizzle olive oil over top of greens.
4. Sprinkle sea salt on top, if using.
5. Spread out mozzarella.
6. Bake until mozzarella is just melted, so as to not overcook the greens.
7. Slice and serve.


Pizza Crust
(adapted from Meaningful Eats)


1 cup warm, but not hot, water
1 tbsp sugar
1 1/2 tsp quick-rise yeast
2 cups (loosely shaken, not tamped in) Bob’s Red Mill All Purpose Gluten Free Flour (red label)
1 tsp baking powder
3/4 tsp sea salt
1 tbsp psyllium husk powder
2 tbsp olive oil


1. Preheat oven to 425 degrees Fahrenheit.
2. In a small bowl, whisk together warm water and sugar, until sugar is dissolved. Whisk in yeast, and let sit for 4-5 minutes, until it begins to foam.
3. While yeast is proofing, whisk together flour, baking powder, sea salt, and psyllium husk powder in a large bowl.
4. When yeast has proofed, add it to the flour mixture along with olive oil, while using a hand mixer on medium. This will get thick quickly. Turn on high and blend for about 2 minutes.
5. Using an oiled spatula, scrape the dough away from the sides of the bowl.
6. Cover, and place in a warm spot for 30 minutes, to rise. (preferably on pre-heating stove)
7. Depending on how thick you like your crust, this recipe can make 2 crusts. We like ours a little thinner, so we make 2. Line one or two pizza pans with parchment paper.
8. Divide dough between however many pans you are using. Oil hands, and use them to spread out your dough to desired thickness.
9. Allow crust(s) to rise for another 10-15 minutes.
10. Bake for about 10 minutes, or until they are lightly golden. Don’t cook too long, or your crust will burn later as you’re waiting for your cheese to brown.
11. Remove from oven, and top as you like.


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