I adapted this recipe from one I found in The Uncheese Cookbook.
No, I'm not gluten intollerant (anymore...), but I do enjoy a quick pizza impersonation from time to time. I gave up bread 4 yrs ago, so normally make a rice crust for pizza, but this one uses garbonzo bean flour. It's a batter technique, poured and lightly pan fried in a touch of olive oil. Natually, I refused to follow the recipe "as is", so I put my own spin on it. I didn't like the idea of a bean-ish flavored pizza, so I folded in a lot of nutritional yeast to the batter along with red pepper flakes, basil and oregano. I also melted some Vegan Gourmet's cheese toward the end. I served it with a little homemade tomato-sage sauce (our go-to sauce). My 6yr old daughter loves this, and calls it "that pancake pizza". My husband is more a traditional pizza man (I posted a photo in Feb). He's got a great handle on his homemade vegan crust and pizza, which could rival any non-vegan pizza any day of the week!
My mother in law is one of the most supportive people I know, and while she is a meat eater, she tries very hard to accomodate my little vegan family. THIS has to be my favorite vegetable dish these days...and it is surprisingly simple (according to her). I don't have an "exact" recipe, but I'll explain it as best I can. She's explained her method to me countless times, but it's never the same when I make it. I think I'm a wee bit spoiled knowing that she'll eventually make another for us very soon.
Cut veggies, toss with a fair amount of extra virgin olive oil, garlic powder, Mrs. Dash (it's just herbs) and Lawrey's seasoning salt to taste. I think that's it. Bake approx 1 hr at 450 degrees. The olive oil creates an incredible buttery flavor. I am seriously craving this right now.