1 Pre-made Gluten-free pizza crust - I used Sami's Bakery which has the density of a deep dish pizza crust
5 oz. Vegan Gourmet Mozzarella
1/4 cup of Pizza Sauce (recipe below)
1/2 cup chopped broccoli
10 large olives, sliced or diced
1 14.5 oz can of organic diced tomatoes, strained - reserve liquid
1 Tbsp Italian seasoning
1 Tbsp sun dried tomatoes
Place diced tomatoes, italian seasoning and sun dried tomatoes in blender and whirl until everything is incorporated. If sauce is too thick, add some reserve liquid. If sauce is too thin, ad a few more sun dried tomatoes.
Preheat over to 425 F. Place pizza crust on cookie sheet. Top with sauce, broccoli, then shredded cheese. Bake for 10 - 12 minutes until cheese begins to melt and crusts start to brown. Remove from oven and top with olives. Let cool. Slice and serve. 16 pieces.