This recipe makes two thin-crust pizzas using a homemade gluten-free dough, and it’s a great way to use up whatever veggies you’ve got hanging around.
- 1 cup warm water , (105 to 115 degrees)
- 1 (1/4-oz) packet active dry yeast
- 1 tsp. agave
- 1 egg white
- 2 tbsp. extra virgin olive oil
- 2 ¾ to 3 cups gluten-free all-purpose baking flour, divided
- 2 tsp. golden flaxseed meal
- 1 tsp. Italian seasoning
- ½ tsp. kosher sea salt
- Nonstick olive oil cooking spray
- ½ cup pizza sauce, divided
- ½ c. shredded part-skim mozzarella cheese, , divided
- ⅔ c. broccoli florets, steamed, divided
- ½ c. cherry tomatoes, halved, divided
- ⅔ c. zucchini , about 2 oz, thinly sliced, halved, divided
- ⅓ c Brussels sprout leaves, blanched, divided
Combine water, yeast, and agave in a medium bowl and let stand 5 minutes. Whisk in egg white and oil.
Combine 1-1/2 cups flour, flaxseed meal, Italian seasoning and salt in a large bowl. Add yeast mixture. Beat with an electric mixer on high for 1 minute. Gradually stir in remaining 1-1/4 to 1-1/2 cups flour until dough pulls together into a mound. Lightly spray with cooking spray. Cover with plastic wrap and let rise at room temperature for 30 minutes.
Preheat oven to 450 degrees. Lightly coat two baking sheets with cooking spray; set aside.
Divide dough in half. Drop each dough half onto a prepared baking sheet. Moisten hands with water and spread dough halves into 9-inch rounds. Bake 10 minutes or until crusts begin to brown.
Top each crust with 1/4 cup pizza sauce, 2 tbsp mozzarella, 1/3 cup broccoli, 1/4 cup tomatoes, 1/3 cup zucchini and half of the blanched brussels sprout leaves. Top each pizza with additional 2 tbsp mozzarella.
Bake 8 to 10 minutes or until cheese is melted and toppings begin to brown. Cut each pizza into six slices.