- 1/4 Cup brown rice flour
- 1 container Pillsbury gluten free, refrigerated pizza crust dough
- 3 Tablespoons olive oil
- 1 Cup sliced cremini mushrooms
- 1/2 small red onion, sliced thin in half moons
- 1 small red bell pepper
- 1 small yellow squash, diced
- 1 small zucchini, diced
- 1 Cup hummus
- 2 Tablespoons chopped oregano
- 1 1/4 Cup kalamata olives, halved
- 2 Tablespoons sliced pepperoni
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.