Working with gluten free pizza dough was a bit of a challenge at first. There is no stretch to it, so it tears apart easily. I had to use a rolling pin to flatten it between parchement paper and plastic wrap, and then slide it onto a pizza stone using a peel. I made six small pies, and by the end I had become quite efficient. The hot stone produced a flavorful, crispy crust.
Tonight's vegetable topping, which I combined in different ways, were heirloom tomatoes, Japanese eggplants and grilled baby artichokes. The tiny artichokes were a cinch to clean and prep compared to the giant globes, and would make an excellent side dish with lemon and chopped mint.
I also added dollops fresh cashew mozzarella, a drizzle of olive oil, a chiffonade of basil, and plenty of sea salt and pepper.
For added protein I sauteed tempeh in a roasted red pepper-tomato sauce with smoked paprika.
