Preheat oven to 230°C (450°F).
Cover a pizza pan with parchment paper and oil it if pan is not stick proof. Peel and cut potatoes into 5 mm (0.2 inch) slices (ideally using a mandolin).
Spread the slices on the pan, overlapping them by 1 cm (0.5 inch), starting from the outside and going in towards the centre.
Mix oil, garlic, and salt. Use a brush to coat potatoes with this mixture. Bake for 30 minutes.
Mix tomato paste, tomato sauce, garlic, basil and oregano. Use a brush to spread this mixture over potatoes.
Cut vegetables in 5 mm (0.2 inch) slices. Place them on crust in order--pepperoni, tomatoes, green pepper, mushrooms and onion. Top with grated cheese.
Bake for approximately fifteen minutes.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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