This pizza is a meal in itself with so many veggies that a salad isn’t necessary. Eat it with a fork, as picking it up in your hands could be disastrous.

Pizza is one of those foods I crave. I have discovered that most gluten-free pizza crusts are tasteless and one must include the flavor of several toppings to make it enjoyable.

Make or buy a gluten-free pizza crust  

I much prefer making my own pizza crust from a store-bought mix, but when time is short I resort to buying one in the frozen food section in a health food store.

 Toppings

Eggplant – 2 small or one large — Wash, peel outer skin in 1” wide strips lengthwise. When you are done, the eggplant will have stripes. Cut off stem and end, and slice into ¼” round slices, and place on a greased cookie sheet. Brush lightly with olive oil and bake at 350° oven for 10 minutes, then with a metal spatula turn and bake for ten more minutes until the slices are soft but not mushy.

Sweet Italian Turkey Sausage (gluten-free) 1 lb. – remove from casing, fry in some olive oil until cooked through and browned. Transfer to cutting board and chop to desired consistency.

1 Onion – peeled & chopped plus 6- 8 fresh mushrooms (optional), sautéed in a little olive oil until onions are caramelized and mushrooms are slightly browned.

1 Green Pepper seeded & chopped

1 Sweet Red Pepper seeded & chopped

2 – 3 LargeTomatoes seeded & chopped

2 – 3 Cups Spinach chopped into 1 inch pieces

1 Cup Feta Cheese crumbled

2 Cups Fresh Mozzarella Cheese cut into bite sized pieces

2 Cups Fresh Parmesan grated

Fresh herbs – basil, oregano to taste – or sprinkle dried herbs on top

Black pepper, garlic powder, or whatever you desire to add a bit more flavor. I tend to omit salt in most recipes and look to other ingredients to enhance the flavors.

Arrange evenly on 4 small or 2 large pizza crusts.

Bake at 425° on cookie sheets for about ten minutes or until cheese is melted and browned.  Transfer to cutting board, let cool for 2 – 5 minutes, slice, and enjoy.