“Ahh, pizza night. A thing to be cherished.” writes Minimalist Baker‘s Dana Schultz.
Schultz loves pizza, and she can teach you to make vegan pizza that is out of this world that non-vegans will crave to eat. Non-vegans… you may never go back to “the other”.
She writes:
“One of my greatest struggles since going completely dairy-free has been giving up my beloved veggie pie. I’m not even that big of a cheese fan, but pizza just wasn’t pizza if there wasn’t a thick layer of mozzarella and a little parmesan on top. Ya know?”
“But, the constant feelings of discomfort it would bring made it not worth it to me. So we reassessed our weekly pizza routine and decided to start making all of our pizzas at home – one without cheese for me and one with cheese for John.
“Thank goodness for me there is a 1-minute, homemade alternative to parmesan cheese. Vegan parmesan! Have you tried it?
“This really is – in my opinion – the best pizza I’ve had – vegan or not!”
Ingredients
PIZZA
- 1/2 of one Trader Joe’s garlic-herb pizza crust (or half of this homemade recipe or this gluten-free recipe)
- 1/2 cup each red, green, and orange bell pepper (loosely chopped)
- 1/3 cup red onion (chopped)
- 1 cup button mushrooms (chopped)
- 1/2 tsp each dried or fresh basil, oregano, and garlic powder
- 1/4 tsp sea salt
SAUCE
- 1 15-ounce can tomato sauce* (organic when possible)
- 1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar
- ~1/4 tsp sea salt (to taste)
TOPPINGS
- 1/2 cup vegan parmesan cheese
Let us know what you think. Oh, yes. Almost forgot. Big time tip: Saute your vegetable toppings before you put them on your pizza and bake!
Tuesday's Horse 