Makes two 7”-8” pizzas

Pizza Crust Ingredients:

  • 1 t egg replacer
  • 1 c warm water
  • 1 c Tarazi falafel mix
  • ½ c all purpose, gluten free baking flour (such as Bob’s Red Mill)
  • olive oil spray

topping per pizza:

  • 1/3 c hummus
  • 6-8 cherry tomatoes, halved
  • 4 Kalamata olives, halved and pitted
  • 1 small Persian cucumber, diced
  • 1 scallion, slivered
  • 2 t feta, crumbled
  • 1 T minced parsley


To make the pizza crust, place the egg replacer and water in a medium sized bowl, stirring until uniform. Add falafel mix and gluten free baking flour to the bowl; mix well and let it rest for 10-15 minutes. Preheat the oven to 350 degrees. On two parchment lined baking sheets, place half of the dough mixture. Form the dough into 7”-8” rounds, using a spatula dipped in water to smooth out the surface. Next, spray each round with olive oil and place them in the oven. Bake rounds for 15-20 minutes until set and lightly browned. Let cool in the pan. Top each pizza just before serving, beginning with the hummus and finishing with the parsley.