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Mediterranean Pizza




This is a gluten free, refined sugar free, and meatless pizza. It is also a pizza that is meant to be eaten with a fork. In this recipe, I actually made two small pizzas, and one large pizza, to serve a total of eight people. For one pizza, use only one package of gluten free pizza crust mix, and pound of shredded mozzarella. There will be extra sauce left over, and that can be reserved for pasta, or for a dipping sauce.

1-2 16oz. packages Bob’s Red Mill Gluten Free Pizza Crust
(Eggs and olive oil will be needed for the crust)

1 medium sweet onion, diced
2 cloves garlic, minced
2 tbsp. olive oil
2 15oz. cans tomato sauce
1 6oz. can tomato paste
½ c. red wine
1 tsp. balsamic vinegar
30 oz. (2 cans) water
1 tsp. black pepper
1 tsp. red pepper flakes
1 tsp. coriander
1 tsp. paprika
1 tsp. basil
1 tbsp. oregano
salt to taste

1-2 lb. grated mozzarella cheese
chopped sundried tomatoes
thinly sliced red onions
sliced Kalamata olives
feta cheese



For the sauce, sauté the onion and garlic in the olive oil, over medium heat, for five minutes, stirring often. Add the rest of the ingredients and allow the sauce to come to a boil. Reduce the heat to low and continue cooking the sauce for thirty more minutes, stirring occasionally.

Prepare the pizza dough according to the directions. After it has risen, grease one large baking pan, or two small cake pans (for one crust mix) and gently press the dough into the bottom of the pan(s). Bake the crust in the oven at 425, for twenty minutes.

Take the crust out of the oven and cover it with a thick layer of sauce. Spread the cheese over the sauce, and then add the toppings. Return the pizza to a 425-degree oven and bake for another twenty minutes. Allow the pizza(s) to cool for ten minutes before slicing and serving. Enjoy!







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