This tasty vegan pizza from Gianna Simone features a hearty gluten-free crust made with amaranth and quinoa (or buckwheat) flours. The mouthwatering recipe is easy to customize: You can shape the crust into a heart for a lovable twist, or go with the classic pie shape, and top it with bell peppers, umami-rich mushrooms, tangy artichokes, or whatever other veggies you?re craving!

Tip

Cast-iron: Cast-iron provides a naturally nonstick surface and even heat distribution for a nice crispy crust without any oil. If you don?t have a dedicated cast-iron pizza pan, you can use a regular cast-iron skillet.

This recipe is excerpted from Plant Love: Whole-Food, Plant-Based Cooking with Style and Soul by Gianna Simone
Yield: Makes 1 pizza

Time: 75 minutes

Ingredients

CRUST

1 0.25-oz. package instant dry yeast (2¼ tsp.)

1 heaping cup quinoa flour or buckwheat flour, plus more for dusting
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