Eggplant and arugula chickpea crust pizza When making the chickpea flour crust, using a non-stick pan will help reduce the chance that your pizza sticks to the bottom of the pan.

Remove the mushroom from the oven and spoon pizza sauce into the cap, top with chopped spinach, minced garlic, mozzarella cheese and basil. Bake for 10-12 minutes, or until cheese is lightly ...

Return the pizza to the grill and cook, covered, for 3 to 5 minutes, until the crust is well toasted and the toppings are hot. Slice and serve immediately.

Food exchanges: 2 vegetable, ½ milk, 1 fat. This article originally appeared on Detroit Free Press: Gluten-free pizza has crust made of portobello mushroom cap ...

Add za’atar roasted eggplant, roasted garlic cloves, tomatoes and red onions. Dust additional Za’atar over pizza, about 3-6 tsp. depending on the size of the pizza.