Best Ever Gluten Free Veggie Pizza Recipe
1 GF Pizza Crust (premade, made from a mix such as Chebe, or homemade from a Bette Hagman or Carol Fenster Recipe)

1 stalk of broccoli
1 red pepper
1 large red onion
1 Portobello Mushroom
Kalamata Olives

Leftover Roasted Zucchini, Squash, and Japanese Eggplant Slices (see following Recipe)

Olive Oil
Seasoning Mix (anything you like- you can use the mixture I used for my sesame oil grilled recipe or any other savory mixture)

Marinara Sauce (Safeway Organic is really good)
Shredded Cheese mixture- quantity to your taste, but whatever the total, use 3/4 lowfat 3 cheese combo and 1/4 smoked cheese, fontina or gouda

Prepare pizza Crust according to directions. While it is baking, prepare vegetables.

Take stalk of broccoli and wash it, then spinning it dry in a salad spinner. Carefully slice broccoli horizontally so that several florets and stalks are still joined together but it has two relatively flat sides to grill. This makes it easy to grill without florets falling through the grill. Reserve.

Slice red onion into thick strips or rings.

Wash and dry portobello mushroom and red pepper.

Roast red pepper on the grill so skin chars and turns black. Place in thick freezer safe plastic bag, seal, and let sit for ten minutes before taking the red pepper out of the bag, removing the skin and slicing it.

Rub a small amount of olive oil and seasonings onto the broccoli slabs and red onion, mixing them and placing them on the grill next to each other so that the broccoli will be seasoned as the onion caramelizes. Let grill until broccoli is still slightly crunchy but begins to char slightly on the outer part of the floret. (To taste). Turn once. Let the onions grill until soft and slightly charred on edges, turning once or as many times as you need to achieve ideal texture. Remove from grill, reserve.

Rub the same kind of olive oil and seasoning into the portobello mushroom and grill it until soft. Turn once, until softened and cooked through. Remove from grill, and slice. Reserve.

When all vegetables are done put marinara sauce on the bottom, topped with cheese and bake for at least half of the time your recipe requires (10-15 minutes?) on any baking surface. Make sure you will be able to move the pizza crust easily. After this time has elapsed, transfer the pizza crust to a (heated) pizza stone and top with marinara sauce, cheese, and desired toppings. If you want you can put the pizza back in the oven without the broccoli and zucchini, let the cheese melt, and then add these more delicate toppings for the last few minutes of baking.

I made two toppings- one had portobello mushroom slices, kalamata olives, and roasted red peppers. The other side had red onion, broccoli, and zucchini.

This is the best pizza I have ever had. DH loved the mushroom/olive side, but my favorite was the broccoli. REALLY yummy. The marinara sauce and smoked cheese MAKES this dish, along with the grilled veggies.