Sunshine Vegetarian Pizza

 

I have decided to do a pizza series on my blog to look into the gluten free pizza crusts that are available on the market, the gluten free pizza crust mixes, and the frozen gluten free pizzas that are available. I am starting my journey with Smart Flour Pizza Crusts. The crust by itself has a bread-like texture that reminds me of traditional pizza crusts. The crust is thin but has a chewy texture that makes you think you are still eating the pizza crust you used to be able to eat. The Smart Flour crusts are found in the freezer section at the grocery store. They come 2 in a (re-sealable) pack.

I decided to make a pizza that did NOT utilize a red sauce as red sauce predominates the pre-made pizzas on the market. The beans I used were re-hydrated, but canned beans can be used just as easily. If using canned beans, make sure to drain and rinse prior to use. Reserve 2-4 TBSP of liquid in case you need to add liquid to the beans as you put them into the food processor and grind into a paste (a white sauce).

The inspiration for this pizza came from the sunny day at the local farmer’s market. I picked up the first batch of squash for the season as well as some peppers that were on sale. The sunshine and the seasonal ingredients drew me to make a pizza that reflects the colors of the sun.

Sauce Ingredients:

2 cups of white beans

4 cloves of garlic

4 TBSP crushed red pepper

Directions:

Pulse the beans and garlic into a paste of desired texture. Add liquid if necessary.

Place the white sauce on the pizza crust to your desired thickness. (Store any extra to use as a dip with crackers). Sprinkle crushed red pepper on top of the bean sauce.

Topping Ingredients:

Onion

Red bell pepper – orange can be used as well

Yellow crookneck squash (green zucchini can be substituted)

Mozzarella or Parmesan cheese (on non-dairy)

Directions:

·      Preheat oven to 400

·      Cut 1/4 an yellow onion (or sweet Vidalia) with a mandolin to ensure even slices and transfer to a pan with 1 tbsp butter, 1 tbsp brown sugar, 1 tbsp balsamic vinegar, and 1/4 cup water (or low sodium vegetable broth). Sautee until caramelized.

·      Cut 6 small sweet red bell peppers or one large using a mandolin to ensure even size slices.

·      Cut 4 small yellow crookneck squashes (2 inch size squashes) with a mandolin to ensure even slices.

·      Arrange vegetables on the pizza to create a pleasing sight…remember we eat with our eyes so the better the food looks…the better we THINK it will taste.

·      Add 1-1.5 cups of cheese (depending on your preference)

·      Bake 15-25 minutes depending on the heat of your oven.

·      Let cool for about 5 minutes then cut