Papa, my grandpa, brought me garlic cloves as big as softballs from his garden on his last visit with my grandma. He knows I love garlic and it served as the inspiration for this new recipe. This week I was craving pizza so here is my delicious teff flour, gluten free, vegan, and grilled veggie pizza. Keep in mind the texture of the dough is a little chewy, which makes the grilled veggies really stand out- it is a nice textural contrast. If you miss the cheese, sprinkle with Daiya mozzarella shredded non dairy cheese.
Ingredients
Pizza Crust:
3 cups of Bob’s Red Mill Teff flour
1 tbsp baking powder
Flax milk- as needed adding a little as you go to get the right consistency
Roll out flat and bake crust on 350 degrees
Toppings:
1 large garlic bulb
1 head of radicchio
black olives
green beans
1 tbsp extra virgin Olive Oil
1 tbsp apple cider vinegar
oregano, black pepper, and salt
Cut garlic bulb in half leaving skin on. Drizzle with olive oil, place inside tin foil and bake on 350 degrees until the garlic is softened
Spread garlic over the cooked pizza crust in one smooth layer
Chop the radicchio and sautee in pan with green beans, cider vinegar, , olive oil, and seasonings
Add sliced black olives once the radicchio is wilted and caramelized just to warm
Cover the crust with the topping, serve hot. Enjoy!
