Straight from my new book, "Happy Family, Healthy Family," I created a new variation of my favorite Garden Pizza! I changed the crust to a honey almond blend from my original recipe. It turned out great and yummy! In this recipe, I used Grape seed Oil and Veggie Stock. I also baked it on a pizza stone to get more of a crispy crust. Just follow the pizza stone directions to bake the crust first. 🙂

Grease bottom of baking pan & Preheat oven to 400. (If using a ceramic baking stone then follow manufacturers instructions)
Mix all dry ingredients together.
Preheat oven to 400 degrees.
Divide dough in half for a small pizza and spread evenly in the bottom of baking pan or ceramic baking stone.
Bake 10-15 minutes before adding toppings.
Slice tomatoes, peppers, and onions, chop basil and spinach, mince or press garlic.
Mix olive oil and garlic, spoon or brush evenly on pizza crust.
Arrange tomatoes, onions, peppers, basil and spinach on top.
Sprinkle Mozzarella or Daiya cheese over veggies.
Bake 15 min until cheese is melted.
Ingredients
Directions
Grease bottom of baking pan & Preheat oven to 400. (If using a ceramic baking stone then follow manufacturers instructions)
Mix all dry ingredients together.
Preheat oven to 400 degrees.
Divide dough in half for a small pizza and spread evenly in the bottom of baking pan or ceramic baking stone.
Bake 10-15 minutes before adding toppings.
Slice tomatoes, peppers, and onions, chop basil and spinach, mince or press garlic.
Mix olive oil and garlic, spoon or brush evenly on pizza crust.
Arrange tomatoes, onions, peppers, basil and spinach on top.
Sprinkle Mozzarella or Daiya cheese over veggies.
Bake 15 min until cheese is melted.