I just made this and here is the recipe:
The recipe is simple. The crust I used is actually tortilla and gluten free. Food for Life brand Brown Rice Flour Tortilla. Oil both sides of your crust with olive oil. Lay flat on a cast-iron pan. Spread some salt-free tomato sauce (I use organic from a can, but I’m sure homemade is best!) and mix in the oregano and garlic lightly on top of the sauce. Then, add:
Two Crimini Mushrooms. I thinly sliced mine.
7 slices of small long Eggplant
1 big fig, thinly sliced
1/2 c of chopped Spinach
Raw Parmasean (you can buy it or make it by adding a walnuts and nutritional yeast to the food processor. Ratio of Walnuts: Nutritional Yeast: is 5:2). Sprinkle on to liking, along with black pepper.
Set Oven to 500 degrees. Bake 8-10 minutes. Watch out for it, as it bakes quickly!
That looks super awesome!
It was really freakin good. My husband can’t eat gluten OR legumes, so I’ve been experimenting with a lot of gluten free and legume free vegan baking and cooking.
Oh man oh man that looks AWESOME! I love a good pizza, and a new twist on an old classic is always a good thing. I am so hungry now….maybe I’ll make pizza for breakfast.
My husband made another one for breakfast this morning! Go for it!
This pizza looks absolutely fantastic. I’m gonna give it a try.
Thanks Breeze.
I am the creative director for a pizza trade magazine, and we are publishing a story on Gluten Free products. I came across this photo and recipe and I would love to use them in our magazine with your permission. We’d be happy to credit you and/or your blog. Please let me know as soon as possible! Thanks! p.s. – I have thoroughly enjoyed perusing your recipes!
Yum! I’m going to try this with a vegan pesto (tomato allergy)