Pizzettas are a great way to compromise between a healthy lunch, and a tasty one at that. The nice surprise about this recipe, however, is that the pizzetta has an oregano hummus topped with fresh, seasonal vegetables, which sets it apart from other pizzettas.
Preheat the oven to 425 degrees. Grease 2 cookie sheets and sprinkle each with 2 tablespoons of the brown rice flour.
Divide the dough into 4 pieces. Roll out 2 dough pieces onto each cookie sheet into 8-inch rounds. Brush each with ¾ teaspoon of olive oil. Prebake in oven for 4 to 5 minutes or until bubbling and golden brown. Remove from the oven and set aside to cool.
Meanwhile, in a medium sauté pan, heat the remaining 2 tablespoons of olive oil over a medium-high heat, and add the mushrooms. Sauté the mushrooms until golden brown, 3 to 4 minutes. Add the red onion and bell pepper, and cook for 2 to 3 minutes. Add the squash and zucchini, and cook for 2 to 3 minutes more, stirring occasionally. Remove from heat.
In a small bowl, mix the hummus and oregano. Spread onto the prebaked pizza crusts and sprinkle with olives. Divide the vegetables evenly among the pizzas.
Bake for 6 to 8 minutes or until hot, and then sprinkle with pepperoncini. Cut into fourths, and serve.