1. Preheat the oven to 400 degrees Farenheit.
2. Top half of the pita pockets with a dollop of pizza sauce, vegetarian sausage crumbles, vegan mozzarella, and finish with a sprinkle of Italian seasoning.
3. To the other half of the pita pockets, add a dollop of vegan pesto, chopped marinated artichokes, and more vegan mozzarella.
4. Bake in the oven for 10 to 15 minutes or until cheese is melted and pita bites are toasty. Cut each pocket bread into 8 wedges and serve immediately.

1. Preheat oven to 425°.
2. Toss squash cubes and onion slices with the 1 tablespoon of oil. Season with salt and pepper. Place vegetables on a baking sheet. Roast for 15 minutes, or until slightly softened.
3. Roll dough out according to package instructions and shape into 4 (6-inch) crusts.
4. Place crusts onto 2 greased baking sheets. Brush each crust with a small amount of the oil. Divide vegetable mixture between crusts. Top each crust with equal amounts of mozzarella cubes. Bake 8 to 10 minutes, or until crusts are golden brown.
5. Garnish each pizza with equal amounts of crushed red pepper and thyme.

To Make Flatbreads

1. In a medium bowl, combine flour and water and mix until mixture has a dough-like texture. It will be sticky.
2. With floured hands, split dough into 4 equal parts and place on a well-floured surface, sprinkling additional flour on top of each piece of dough. With a rolling pin, roll out each piece into a flat disk. Add more flour to surface if needed to keep it from sticking. The dough should be about N-inch thick. The shape does not need to be perfect.
3. Preheat oven to 350°.
4. Heat a medium skillet over medium heat and add about [q:1/2] teaspoon of the oil. Add first flatbread and cook for 3 to 4 minutes per side, until lightly toasted and dough is cooked through. Cook remaining flatbreads, adding [q:1/2] teaspoon of oil to skillet each time. (You can make flatbreads ahead of time; they will keep for a few days in the fridge and 1 month in the freezer. Layer them between sheets of wax or parchment paper if you freeze them.)

To Assemble Pizzas

1. Place flatbreads on a baking sheet.
2. Add 1 to 2 tablespoons of pizza sauce to each. Top with mozzarella, tomatoes, basil, and a sprinkle of oregano and red pepper flakes.
3. Bake for 8 minutes and serve warm.

1. Preheat broiler with oven rack 5 inches from heat. Brush naan with 1 tablespoon of the oil. Place naan on a baking sheet. Broil until lightly toasted, 1 minute per side.
2. Spread ricotta over warm naan. Sprinkle with salt and pepper.
3. Top with zucchini, tomatoes, and goat cheese. Return to oven, and broil just until topping begins to brown, about 3 minutes.
4. Drizzle with remaining 1 tablespoon oil, and, if desired, top with basil. Cut each naan in half.

1. Add water to a small bowl. Stir in yeast and sugar. Set aside for 5 minutes.
2. Using a whisk, mix sorghum flour, almond flour, potato starch, xanthan gum, and salt in a large bowl.
3. Add 1 tablespoon of the oil and the vinegar to yeast mixture. Using an electric hand mixer, slowly add yeast mixture to flour mixture. Mix for 5 minutes. Dough will be sticky.
4. Oil a 10 by 10 inch piece of unbleached parchment paper. Place parchment paper on a baking sheet. Scrape dough from bowl onto parchment paper.
5. Oil your hands well with oil. Using oiled hands, shape dough into an 8-inch circle. Prick dough a few times with a fork. Set dough aside to rise, uncovered, in a warm, draft-free area for 30 minutes. (Dough will expand to approximately 9 inches in diameter.)
6. Heat grill to Medium. Have pizza sauce, shredded mozzarella, sliced tomatoes, and basil ready near grill.
7. Carefully brush top of crust with 1 teaspoon of the oil. Take parchment paper with pizza crust still attached to it, and flip it onto grill so oiled side of pizza is face down on grill and parchment paper side is face up. Using a pair of metal tongs, slowly peel parchment paper away from crust. Discard parchment paper.
8. When underside of crust begins to blister and brown, flip it. (This can take anywhere from 5 to 10 minutes, depending on type of grill.)
9. Quickly spread tomato sauce over crust. Top with cheese and tomatoes. Grill pizza for about 5 minutes, until cheese is melted and crust is cooked through.
10. Using a grill spatula, carefully slide pizza off grill and onto a serving platter. Garnish with basil, cut into slices, and serve.

1. Preheat the oven to 400°.
2. Divide the pizza dough in half and roll out two pizza crusts.
3. Place on two pizza pans or two large cookie sheets.
4. Spoon an equal amount of pizza pasta sauce over each.
5. Sprinkle on equal portions of pineapple, black olives and bonito flakes. Bonito flakes impart a flavor similar to bacon or ham.
6. Let sit for 5 minutes.
7. Bake for 20 to 25 minutes until slightly golden.
8. Lightly brush the the edges of the crust with a little olive oil to slightly brown just before the pizza is done.

1. In a medium-hot skillet, sauté garlic and shallots until translucent.
2. Add spinach, stirring until the spinach breaks down.
3. Remove from heat. Let cool. Drain liquid by squeezing through a strainer.
4. Mix in Pritikin All-Purpose Seasoning and fat-free ricotta cheese.
5. Spread over whole-wheat pizza crust and add any additional vegetables.
6. Bake at 450° until crust is crunchy (about 8 minutes).
7. Serve immediately.