I love Mediterranean and Greek style pizzas and recently realized that I'd never made a gluten free version. The pizza crust I usually use seemed a little heavy and thick for the lighter Mediterranean flavors so I decided to use my hummus pita recipe instead. I thought about making them per the recipe for a softer, thick crust but Chris really loves a thin, crispy crust so that was my goal.
Making a crispy flatbread is easy. Just spread the crust out very, very thin and bake them until almost crispy before topping makes for a perfect crunchy crust. The hummus in the crust adds a great base layer of flavor. You can decide how large you want to make your pizzas. The first time I made them I made 18 small crusts to have as a side/bread. You can make them ahead and just top and heat when you're ready to serve. Today I made two very large pizzas with the same recipe.
Bake them on parchment lined baking sheets in a 450 degree oven. The smaller size baked for about ten minutes before topping and the larger took a good twenty minutes. Top and bake until toppings are heated through and the cheese starts to brown.
The small pizzas were topped with the ingredients listed below but be creative and add the things you love:
1 can Artichoke Hearts, quartered
1 large Roasted Red Bell Pepper, chopped
1 medium Green Pepper, sliced
½ red onion, thinly sliced
10 Kalmata Olives, quartered
8 ounces crumbled Feta Cheese
4 ounces shredded Mozzarella Cheese
Olive Oil, drizzled over to taste
Fresh or dried Oregano to taste
Salt & Pepper to taste
The large pizzas were topped a variation of the above recipe but without the artichoke hearts and green bell pepper.
The tomato pizza had thinly sliced tomatoes on top of the cheese mixture – but you knew that.
I covered the crust of the other pizza with handfuls of baby kale leaves before spreading the cheese mixture over the top. Even Marc, who hates kale, loved it.