To begin making your two-way gluten-free vegan veggie pizza, in a large bowl, place dry ingredients and mix together well. Then pour wet ingredients and knead for about 5 minutes to make a soft pliable dough.

Pour a little olive oil or oil of your choice, around the bowl and gather dough to form it into a ball.

Take a pizza pan and place parchment paper on top. Drizzle a little olive oil over parchment paper. Flatten the dough and let it rest in a warm place for about 20 minutes.

Cut, clean and prepare any desired vegetables. Tip: Blanch your vegetables prior to placing in the oven. Olives can be rinsed with apple cider vinegar and water to be cleaned well along with any other vegetable you choose.

You can make these veggie pizzas two-ways. One with no tomatoes and one with tomatoes for a different taste.

Bake in oven at 400 degrees for 20-25 minutes.

Toppings included in this recipe are: pitted Kalamata olives, onion rings cut in circles, button mushroom slices, tomatoes cut into circles, chopped parsley, cilantro, basil and thyme.

Note: I used Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour. If cheese is desired, you may add a non-diary vegan cheese of your choice. 

Cut the whole pizza into slices and enjoy!