When I removed gluten and soy from my diet I was afraid it was going to be a sad, sad month. How silly of me.This pizza is delicious, hearty, and completely satisfying.
Gluten-free cornmeal crust
2 1/2 cups gluten free flour (I used Bob’s Red Mill Gluten-free pizza crust mix)
1/2 cup cornmeal
2 tsp sea salt
2 tsp dry yeast
1/2 tsp crushed red pepper
1 to 1 1/4 cup warm water
2 tsp olive oil
Mix together the dry ingredients in a food processor or standing mixer. When well combined slowly pour in warm water and oil until dough comes together. Pull out dough and kneed together on a (gf) flour-covered surface.
Once the dough has formed a smooth ball, place into a lightly oiled bowl and cover for 1 to 2 hours, until dough has doubled in size.
While dough is rising, prepare the eggplant by cutting into thin slices and sprinkling with salt. This will remove some of the eggplant’s bitterness while keeping the firm texture.
Pizza Toppings
1 tbsp olive oil
2-3 cloves garlic
1 package Diaya mozzarella cheese
2 tomatoes
1/4 cup basil
1/4 flat leaf parsley
1 small eggplant
1/2 white onion
salt and pepper
Preheat oven to 450 degrees F. Spread a little of cornmeal on a 12×18 in cookie sheet or pizza stone.
When pizza dough is ready shape into pan. Brush with olive oil, sprinkle with garlic and fresh herbs. Sprinkle a thin layer of Diaya cheese.. Add onions. Top with tomatoes and the rest of the fresh herbs.
Add eggplant and top with remaining Diaya cheese. Finish with black pepper.
Bake at 450 degrees F. for 15 -18 minutes until eggplant is browned and cheese is melted.
Pull from oven and let cool.
Enjoy!
Thanks for stopping by! The Sweet Life is a vegan food blog combining my love for good food, beautiful pictures, and compassionate eating. I am a long time vegan, trained in both photography and French Patisserie, excited to share my passions. Take a look around and enjoy The Sweet Life
These look great, putting this on my must make list. BTW – love your website, I recently moved to Bend, Oregon, and love Portland’s “vegan scene”. Look forward to checking out your blog regularly.
You know it makes my day to get a comment like that! I’m glad you found me, and welcome to Oregon. If you ever need restaurant recommendations when your in Portland, i have lots!
I just wanted to say, I love your blog! I just found it and I am hooked!
I didn’t realized you live in Portland. I grew up there and am now living in Hood River with my husband. We are organic farmers and love the northwest! I am not vegan but eat a mostly plant based diet. Your recipes look fantastic!
I’m glad you found me! Actually someone mentioned your blog to me a few weeks back. I was racking my brain this morning trying to remember who, but that has seemed to escape me.
Now I am excited to check your blog out!
Would it be better to make this recipe the day before *with* the homemade crust and then refrigerate it for about a day before serving the pizza? It’s for a dinner party tomorrow night. Or would it be better to make it tomorrow but forgo the homemade crust for store-bought? (I won’t have time to homemake the dough tomorrow)
I would recommend getting a store-bought one over having it sit overnight. Do you have the pre-made dough available at your grocery store? It is dough that needs 1 more rise and then you bake it. I love that option for pizza because it’s fresh, tastes way better than pre-baked crusts, and it’s easy.