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!