I really like easy recipes. My favorite recipes are the ones you just toss all the ingredients in a bowl, mix it up, throw it in the baking dish and you're done.
This recipe is sort of like that. A yeast-free (ie.. no rising time) gluten-free pizza crust that is very quick to throw together, shape on your baking sheet and you're good to go.
Another great thing about this crust is you can premix all the dry ingredients ahead of time and when you need a fast pizza just whip out the dry mix add the wet ingredients and in 5 minutes you have a pizza crust ready for baking.
How easy is that?
Summer calls for a fresh vegetable pizza. This pizza in particular is very vegetarian and almost raw. I guess it can't officially be a "raw" food since the crust is baked... but I think it's pretty darn close!
Eat your vegetables. Eat lots of them in the summer. Nearly all the vegetables on this pizza are from the CSA box we had last week.
Directions: Preheat your oven to 350 degrees. Line a 12" pizza pan with parchment paper. In a medium sized bowl whisk all dry ingredients together. Add any of the optional herbs to the dry ingredients. In a smaller bowl mix together all of the wet ingredients. Stir the wet ingredients into the dry ingredients until you have a slightly sticky dough. Spread pizza dough in a large 12" circle using a spatula that's been spritzed with olive oil.
For a Traditional Pizza: Bake the crust alone for 10 minutes if you are adding traditional pizza ingredients. Remove from the oven. Add pizza sauce & toppings and bake for an additional 10-15 minutes. Yum!
For a Veggie Pizza: Bake crust for 15-20 minutes until golden brown. Remove from oven. Let cool 5 minutes and then add whatever type of sauce you want to use. Add veggies on top. Cut and serve! Yum!