Allergy Free Spelt Pizza

About a week ago I made a delicious Spelt Veggie Pizza with Daiya Cheese.
I received my crust from Berlin Bakery
http://www.berlinnaturalbakery.com/
& the Daiya Mozarella from Whole Foods
http://www.daiyafoods.com/products/madewith.html

Since my husband Adam has been such a good sport eating non-dairy cheese and spelt pizza's with me, I decided to make him his own wheat pizza with real Mozarella. :-)
Here is the result:

I added my own homemade sauce (I'll include that recipe in another blog post), I rubbed olive oil on the wheat dough and chopped up broccoli, orange peppers, yellow peppers, fresh basil(from our basil plant) and spinach topped off with chopped garlic for that extra yummy kick!

Now back to my nice allergy free pizza: You know the reason you are actually reading this blog? :-)
I rubbed extra virgin olive oil and garlic on my delicious spelt crust from berlin.
I then sprinkled the chopped broccoli, yellow and orange peppers, fresh basil and fresh baby spinach.

This was followed by a half a bag of Daiya Mozarella and my special pasta/pizza sauce. Honestly I feel that the sauce makes the pizza but the way this spelt crust comes out will put any wheat pizza to shame.
Now my husband never eats the actual wheat crust from his pizza but anytime I have made him one of my special spelt pizza's he always eats the crust.
Food for thought huh?
Here are the rest of the pictures from my pizza feast!

There is just something about putting the sauce on top of the "cheese" that makes eating this pizza and any pizza really fun and exciting!

Back in my "Wheat" eating days, I would never actually order veggie pizza's because of the overwhelming taste of the green and red peppers amongst other things, it just didn't taste like the pizza from my childhood.
Using yellow and orange peppers which have a nice sweet taste to them (they don't over power the pizza goodness) make this particular pizza yummy. None of the ingredients are overpowering  and you can really identify each ingredient used (except perhaps some items from my pizza sauce).
I feel that rubbing the dough (fresh or store bought) with extra virgin olive oil and fresh crushed garlic put that extra "love" that goes into the dishes of famous cooks/chefs or just reminiscing about Grandma's food or Mom's food.
With my husband being part Italian, it's really important for me to make a good pizza and he is perfectly happy with eating all my allergy free meals. If anything it has made me a better cook.