I have an adversion to what I call "foo-foo" pizza. Oh sure, I'll tolerate it (usually requires good company and a glass of fine wine), but sprinkling a few greens, cherry tomato and olive slices, on a hummus base, slapped a wheat flour crust might look pretty, but it doesn't do it for me. Might as well sub out the crust and use a wrap or nori instead. IMHO, it's not much of a pizza and admittedly, I'm very biased! In my cookbook, I show that a pizza can be much more --- a greater nutritional sum of it's parts than what I've just described. It can incorporate a wide swath of antioxidant and phytochemical full vegetables, legumes, and rich textures.
Anyway, I've been working on refining some new recipes at request for some exciting new projects I can't write about yet. Here's the latest experiment: it's an extension and modification of a recipe from said cookbook. This puppy (at its 3rd test here) has an oat flour, cannelini beans, and flaxseed crust. This makes the crust gluten-free (flour made from rolled oats as part of the recipe), low glycemic, and only 2 TBS of flaxseeds are used.
The vegetable filling has a green curry sauce base and a nice mix of cauliflowerettes, tomatoes, diced mushrooms, broccoli, two types of hot and semi-hot peppers, and sliced onions. The "cheese-like" topping sauce is made of millet, sunflower seeds, spices, dijon mustard+, then sprinkled with italian seasonings. Woof! Here's a before and after 2-photo collage: