Gluten-Free Grilled Vegetable Pizza Recipe *Dairy Optional*
1/2 recipe dairy-free, nut free sundried tomato pesto (recipe in files)
Enough slow roasted tomato slices to cover your pizza (recipe in files)
High Quality Organic marinara sauce

1 whole portobello mushroom
1/2 red pepper
Several creamy white potatoes
1 zucchini, sliced horizontally
1/2 red onion, sliced
olive oil
Pasta seasoning blend, salt, pepper to taste

1 recipe Carol Fenster brown rice pizza crust (can be made with rice milk for dairy-free, nut-free, soy-free)

*OPTIONAL* equal amounts of grated romano and mozarella cheese

Assemble pesto, slow roasted tomato slices, and marinara sauce and reserve.

Season some olive oil with your pasta seasoning mix (or italian seasoning mix) as well as salt and pepper, and baste your whole mushroom and red pepper, zucchini, red onion, and potatoes. (Actually, I threw the potatoes in with the tomatoes while I was roasting them and then grilled them after they were mostly baked.) Grill your vegetables and then reserve them for the pizza.

Bake pizza crust for ten minutes and then top with pesto, slow-roasted tomato slices. Fill in the holes with marinara sauce. Top with grilled veggies and cheese, if you like, but this pizza was designed to be delicious without cheese. Bake for another ten or fifteen minutes on a pizza stone and enjoy!

Additional Pictures