Time Required: 40 minutes

Yields 6 to 8 Servings

What You Need:

• saucepan
• 9″ x 13″ baking pan
• 1 roll Glutten-Free Pillsbury Pizza Dough, or homemade
• ¼ cup CannaOil
• 2 onions, finely sliced
• 2-3 cups vegan cheese
• salt to taste
• pepper to taste
• 2 cups gluten-free panko-style breadcrumbs
• 28 ounces of whole peeled tomatoes, canned
• 1 cup oil-soaked sun-dried tomatoes, canned, drained, roughly chopped
• ¾ black olives, pitted, roughly chopped
• ½ cup fresh basil, torn

Steps:

1. Preheat oven to 425 degrees. Lay pizza dough inside baking pan. Stretch dough to cover the bottom of the pan. Set aside.
2. Heat 2 tablespoons of Cannaoil with the onions in a saucepan over medium heat.
3. Cook, stirring occasionally, until onions begin to brown, usually about 10 minutes.
4. Season to taste with salt and pepper. Transfer onions to a small bowl along with any caremelization that is left in the saucepan.
5. Combine panko with remaining 2 tablespoons Cannaoil in a separate bowl. Season to taste with salt and pepper.
6. Transfer drained whole, peeled tomatoes to a medium bowl. Crush tomatoes well with fingertips. Season to taste with salt.
7. Spread crushed tomatoes evenly over the surface of the pizza dough.
8. Add chopped sun-dried tomatoes and olives to the pizza dough, followed by caramelized onions. Add breadcrumbs last to evenly coat the surface.
9. Bake for 20 minutes, or until breadcrumbs are golden brown and bottom of pizza is browned and crisp.
10. Remove from oven, sprinkle with torn basil, cut into squares, and serve.