Meatless Monday - Veggie DIY Pizza

I'm sorry for the delay in this post - it's migraine season for me, and it slows me down a LOT. Better late than never, though...On to today's meal!

I love, LOVE pizza. Since being diagnosed with celiac disease a few years ago, it's been something I sorely missed. The only decent GF frozen pizza I found was Foods By George cheese pizza, and they were nearly $6 for a single serving size!

Recently, though, I discovered Whole Foods GF Bakehouse frozen pizza crust, and it's delicious! So I've been catching up on my pizza cravings. For those who don't need their pizza to be gluten-free, a Boboli or other pizza crust will do just fine - I've even seen some places that carry the raw dough!

- 1 pizza crust - I heat mine through once before putting toppings on - makes it less likely to be soggy.

- sauce of choice - I'm making a white pizza today; instead of a red sauce (which I normally buy in a can), I'm just starting with a brush of olive oil and some crushed garlic across the crust.

-veggies! Possibilities include green and yellow squash, eggplant, olives, onions, mushrooms, fresh tomatoes, sun-dried tomatoes, bell peppers, spinach, pine nuts, pineapple, broccoli, cauliflower. If you want a meat substitute, try scrambling some firm tofu with sausage seasonings: fennel, oregano, salt, pepper, red pepper flakes.

Top with plenty of cheese (or cheese substitute), and bake according to crust directions.

Tip: Make sure that all veggies are well-drained before using as a pizza topping. For eggplant, salting to expel water, rinsing and patting dry may be appropriate.

We'd love to read any pizza-making stories you care to leave in the comments!