two in one.

Ingredients (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!

Instructions

Preheat oven to temperature according to pizza crust instructions.

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.

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.