stir-fry pizzaby sincerelycaroline
Makes one 12″ pizza
1 12″ gluten-free pizza crust, prepared according to package
1/2 Tablespoon olive oil
1 Tablespoon sesame oil
1 cup mushrooms, sliced
1 cup bell peppers, chopped
3/4 cup shredded carrots
1 cup sugar snap peas, halved
1/4 of a lime, squeezed
1/2 Tablespoon fresh ginger, peeled and minced
2-3 cloves garlic, minced
1 Tablespoon gluten-free tamari or soy sauce
1 teaspoon sea salt
1/4 cup San-J Gluten-Free Orange Sauce
1/2 cup mozzarella cheese, shredded
NOTES: I used 1/2 a package of Bob’s Red Mill Gluten-Free Pizza Crust mix. If you don’t feel like peeling and mincing ginger, then check out Garden Gourmet Ginger — ready to go, no work required!
(1) Preheat oven to temperature according to pizza crust instructions.
(2) In a large saute pan, heat the olive and sesame oils over medium heat. Add mushrooms, peppers, carrots, sugar snap peas, lime juice, soy sauce/tamari, ginger, garlic and salt. Saute for 5-7 minutes, stirring constantly. Remove from heat.
(3) While vegetable mixture is cooking, shape pizza dough and place on a baking sheet or in an oven-safe skillet. Bake for 7-8 minutes. Remove from oven (protect your hands!) and top with orange sauce. Place vegetable mixture on top of sauce, spreading evenly. Top with cheese and bake for an additional 13-15 minutes.