Pumpkin Veggie Pizza

(gluten free, vegan)

Ingredients:

Crust:

1 cup canned organic pumpkin

1 cup buckwheat flour

1/2 cup garbanzo bean flour

1 tsp pumpkin pie spice

Veggie Toppings:

1/2 cup portobello mushroom (cubed)

1/2 cup asparagus (chopped)

1 cup brussel sprouts (quartered)

Balsamic Pumpkin Glaze:

2 tbsp Balsamic Vinegar

2 tbsp raw agave

2 tbsp canned organic pumpkin

Procedure:

1. Preheat oven to 300 degrees F.

2. Combine all crust ingredients into a food processor until the mixture becomes a dough-like texture.

3. Place the dough on a sprayed non-stick baking sheet.

4. Cover dough with plastic wrap and roll out until the crust is about a quarter inch thick.

5. Remove and discard plastic wrap.

6. Add a light coating of Glaze to the Pizza dough.

7. Add veggie toppings.

8. Drizzle the rest of the glaze over the veggies (to desired amount of glaze. You may have some glaze left over. I used the rest of the glaze as a salad dressing).

9. Place pizza in the oven for 45 minutes.

10. Remove pizza from oven after 45 minutes.

11. Cut into 4 pieces and serve.