I love pizza. It is so easy. So delicious. So balanced and healthy when done my way. This pizza is lacking in the protein department. I always just drink some hemp protein and water to round out my meal when I eat something a little more carb-focused like this. The great thing about gluten-free pizza crust is that it is actually nutritious. It is full of whole grains and fiber that keep you full much longer than white-flour based crusts. It is also a little lower in overall carbs than white flour pizza dough, which allows me to eat 3 little slices instead of 2. :-)
I usually make my own pizza crusts, but I actually found these gluten-free, soy-free, vegan pizza crusts at Whole Foods! I still like to make my own crusts, but this saved me an hour on a night when I really didn't feel like cooking but had to because I was running out of things I had prepared.
I cannot remember the brand name of the pizza crusts off the top of my head, so I will amend that later.
I used Muir Glen Fire Roasted crushed tomatoes for my sauce. I simply minced a small handful of fresh basil and tossed it in the saucepan with the crushed tomatoes. I added half a can of Muir Glen tomato paste, a little red wine, some sea salt and pepper, and a squeeze of agave nectar to balance out the acidity. I let it simmer for about 20 minutes.
Next, I spooned the sauce onto the pizza crusts and topped it with sliced tomatoes, artichokes, and whole spinach leaves. I sprayed very lightly with extra virgin olive oil so that my toppings wouldn't char in the oven (with this AMAZING aerosol-like spray can by Martha Stewart. You fill it with olive oil, pump it, and then you can spray it. So simple yet amazing!). Then I topped with a sprinkling of Raw-mesan cheese, and baked according to the package directions.
My boyfriend has an affinity for frozen pizzas, so to be able to bake one of these quickly is like a dream come true when he gets the jonesin'.
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