Ingredients:

1/2 eggplant, cubed

1 small red bell pepper, seeded and cut into strips

1 small zucchini, sliced

2 garlic cloves, sliced

1/3 cup olive oil, plus extra to drizzle

3 tablespoons each milk and water, mixed together and warmed

3/4 teaspoon freshly squeezed lemon juice

1 egg

1/2 teaspoon salt

1 3/4 cups gluten-free white flour

1 teaspoon quick-rising yeast

2 1/2 ounces mozzarella, drained and cubed (optional)

Sea salt and freshly ground black pepper

 

Directions:

Preheat the oven to 400 F.

 

Toss the eggplant, red bell pepper, zucchini, and garlic in 4 tablespoons of the olive oil and roast in a roasting pan in the oven for 15 to 20 minutes, or until they are beginning to soften.

 

While the vegetables are roasting, make the batter. Whisk the warm (not hot) milk and water, lemon juice, remaining olive oil, egg, and salt together. Beat in the flour and yeast and mix until well combined. Pour into the prepared pizza pan, cover, and let rise in a warm place for about 20 minutes, or until puffy.

 

Bake the pizza crust in the oven for 10 minutes to set the dough, then quickly remove from the oven and scatter with the roasted vegetables and mozzarella (if using). Season well, drizzle with olive oil, and return to the oven for a further 10 minutes until the vegetables are sizzling and the pizza has slightly shrunk from the edges. Cut into wedges and serve hot.

 

Makes 1 9-inch pizza