This Recipe was created by Debra K and is fast and tangy with a non-vegan and vegan version!
Since learning I was to eliminate gluten from my diet I felt an immediate sadness over the loss of pizza. Staying optimistic, I quickly discovered a great substitute crust and now go nuts when I add on all types of fun toppings. It’s even better when I’ve just come from the farmer’s market. You can make this pizza vegan or you can add in low fat turkey pepperoni and just a dash of parmesan. Another great non-dairy cheese substitute is Daiya. It is allergen friendly and melts like real cheese. I found my Daiya in Whole Food’s refrigerator cheese section. If you decide to not to add cheese, be careful when eating or all the toppings will slide off.
- 1 Udi’s pizza crust
- Sun- Dried tomato tapenade
- Green onion
- Green olives
- Turkey Pepperoni – optional for non-vegan version
- Parmesan Cheese – optional for non-vegan version
Prepare all your toppings before removing the pizza crust from the freezer. Once they are ready to go, grab a frozen crust and spread some of the tapenade over the entire crust. Layer your toppings, using the bigger things first. I went in this order; spinach, mushrooms, onions, olives, jalapeno and then garlic. This one baked directly on the rack at 375 for about 7 minutes. Cool slightly, cut and enjoy!