Gluten Free Vegan Pizza "Roll"

1 Package Bob’s Red mill Gluten free pizza crust mix

(2 tbsp ground flax + 12 tbsp warm water to replace eggs)

2 tbsp olive oil

3-4 tbsp Vegan cream cheese (I use Tofutti Brand)

1 sprig fresh oregano, leaves removed

4 cloves roasted garlic, chopped

½ tbsp red pepper flakes

10 kalamata olives, sliced

¼ onion thinly sliced

2 artichoke hearts, roughly chopped

Approx. 15-20 baby spinach leaves

Sprinkle of Daiya cheese (optional)

Mix together pizza ingredients according to package. Skip the rise. Wad up dough onto a sheet of plastic wrap that’s been lightly greased; about 12 in. long. Spread dough out with hands as much as possible. Powder with rice flour and roll out until approx (w)7” by (l)12” by ½” thick. Mix together ‘cream cheese’ oregano leaves, roasted garlic and red pepper flakes. Spread mixture out evenly on dough sparing ¼ inch at bottom- This is vital to help keep your roll sealed when cooking. Evenly place toppings on dough, again sparing the bottom ¼ in. Carefully and tightly roll dough towards the naked bottom (lengthwise) letting the plastic wrap and gravity guide you. When dough is rolled, wet your fingers and press end closed. Place on a prepared cookie sheet or pizza stone seam side down. Bake for about 20 minutes at 350 degrees or

until fork comes out clean when poked in middle. You may also want to turn over for the last 5-10 minutes of cooking to ensure evenness. Remove from oven and let it cool for 5 minutes before slicing (a bread knife works great!) Serve with your favorite sauce or the recipe that follows.

 

7 Heartbreakingly ripe roma tomatoes, roasted

1 sprig fresh oregano, leaves removed

3 basil leaves, chopped

2 tbsp olive oil

Remainder of the roasted garlic not used in your roll

Dash of black pepper and sea salt to taste

Add all ingredients into a food processor. Pulse until everything is evenly distributed. Pour into sauce pan, bring to a rapid boil on high, reduce heat and let simmer for 15 minutes.

　

*Cooking tip: cut the tips off a whole head of garlic, rub olive oil over exposed garlic, wrap in aluminum foil and bake in oven at 400 degrees until golden brown. Slice tomatoes in half, lengthwise, and lightly coat with oil. Broil on high until skins show first sign of blackening. Allow garlic and tomatoes to cool completely before handling.