Baked Ziti Pizza: Vegan and Gluten-Free

When my husband and I lived in Brooklyn, there was a local pizzeria on our block that sold ziti pizza. It was sooooooooooo good. Since moving to Virginia {and adopting a vegan and gluten-free lifestyle}, we haven’t had anything like it.

This morning I woke up and told my husband that I wanted to try to make our own version of that pizza topped with baked ziti. He was game {like always!}, so we fixed this yummy concoction for lunch. It’s my new favorite pizza.

And, we invited my mother-in-law over to try it. She eats real cheese and gave our pizza two thumbs up. She loved it. Score!

Ingredients:

1 package of Bob’s Red Mill gluten-free pizza crust mix

EVOO cooking spray

1 package penne pasta, gluten-free

1 tablespoon EVOO

28 ounces crushed tomatoes with basil

5 garlic cloves, minced

1 teaspoon thyme

1 teaspoon oregano

1 package of Daiya mozzarella cheese

Directions:

1. Follow the package directions to make the pizza crust. Stop before putting it into the oven. {Make sure you spray the pizza pan with EVOO spray before spreading out the dough.} Preheat oven to 425 degrees.

2. In a sauce pan, heat up the tablespoon of EVOO and garlic on medium heat. When the garlic has infused the oil {but before it browns}, add in the crushed tomatoes, thyme and oregano. Cover and cook for twenty minutes.

3. Cook the penne according to package directions.

4. While cooking the pasta, put just the crust into the oven for nine minutes.

5. After you drain the pasta, combine it with 2/3 of the sauce and 1/2 package of Daiya mozzarella cheese.

6. After nine minutes, pull the crust out of the oven. Add a layer of sauce and then top with pasta. {You’ll have some pasta leftover.} Sprinkle some more mozzarella on top of the pasta.

7. Place it back in the oven and bake for 17 minutes. Enjoy!

Tip: If you want a little kick, sprinkle with red pepper flakes before serving.