One gluten-free pizza crust (medium or large)
Vegan White Sauce Topping:
2 tbsp. earth balance margarine or other vegan margarine
3-4 cloves of garlic, pressed
2 tbsp. brown rice flour
1 cup original soy milk or other non-dairy milk
Caramelized red onions:
1 red onion, sliced
Marinated artichokes, rinsed in hot water and dried (to remove most of the oil)
Kalamata olives, chopped
For my vegan topping, I made a white garlic sauce and caramelized red onions.
How to make caramelized onions:
Heat cast iron or dutch oven pan to medium-low heat with a small drizzle of olive oil. (Amount of oil according to your taste and dietary wishes.) Add your onion rings to the pan and let cook down. You can move them to distribute them more evenly on the pan and to turn them over a few times, but in general it is best to leave them alone. Cook slowly for 20-25 minutes or until they are soft and yummy, trying not to char them. Season with salt and pepper to taste.
(Quantity enough for two medium pizzas)
How to make vegan white garlic sauce:
Heat nonstick pan or dutch oven pan to medium and melt your margarine in the pan. When it has melted but before it starts to brown, add your pressed garlic and let it start to turn light brown. Throw in your flour and thoroughly combine. Let the roux brown for a few minutes and then slowly start adding your milk, whisking it in as you add. Stop a few times to let the sauce thicken before adding more milk. Continue whisking to ensure a nice, smooth sauce. When sauce has reached desired thickness, remove from the burner and reserve.
(Quantity enough for ONE medium-large pizza)
When ready to assemble pizza, start by spreading the white garlic sauce evenly on the surface of your pizza. Top with spinach (optional), caramelized red onions, chopped pieces of artichoke heart, and pine nuts. Bake for recommended time above, remove from oven, let cool slightly and then serve. Yummy!