Vegan Vegetable and Pepperoni Pizza
Today I made what they call an INFOGRAPHIC that set out the dishes I could no longer eat as a vegan, along with how much I missed them. Things like ice cream and milk shakes were on the 0 missed category because cow milk and I are not friends. On the opposite side of the graphic were things I am sad to see go – the top two being crab and shrimp okra gumbo and Snickerdoodle cookies. Sigh.
But then I think about the chemicals in the sausage and the farmed shrimp, the poor crabs, and the deadly way the chickens are farmed, plus how fattening the dish is and I get over it. Real quick.
Anyway, after making the Infographic, I decided to try my hand at making a vegan pizza. I wanted it to have the spicy taste of a take out pizza, without the grease and without all the meat.
I ended up making a pizza crust from a Martha Stewart recipe that you can find here, but that isn’t really necessary. Feel free to purchase a pre-made pizza crust like a Boboli, or use a pita or tortilla, naan bread, or a frozen gluten free crust which is usually available at any grocery store. Trader Joe’s has their own brand of whole wheat and regular pizza dough that you shape out at home and my clients tell me that it is fabulous.
For the pizza I used a purchased pizza sauce that I picked up at Sprouts Market. Casa Visco Garlic Lovers California Style pizza sauce is the name of it in case you want to get the exact product.
Here is what it looked like before going in the oven.
Loaded up with fresh broccoli, Roma tomatoes, sweet Vadalia onions, jalapeno pepper, yellow and orange baby bell peppers, baby Bella mushroom slices, and baby spinach leaves.
And here is the finished product.
- 1 whole wheat or gluten free pizza crust
- ½-3/4 cup garlic pizza sauce
- 3-4 cups vegetables such as small broccoli florets, baby spinach leaves, sliced baby bella mushrooms, thin sliced peppers, fresh tomatoes sliced thin, sun dried tomatoes in oil, roasted vegetables, minced garlic, artichoke hearts, fresh basil leaves, etc.
- ¾ cup Daiya dairy free mozzarella cheese
- 1 package of vegan pepperoni slices
- Kosher salt
- Preheat oven to 450 degrees. If using a pizza stone, make sure to put it in the oven and get it good and hot before adding crust on it.
- Spread crust over pizza stone or pan, then add sauce spreading evenly over crust.
- Top crust with cheese, then add the vegetable blend; top with vegan pepperoni slices.
- Sprinkle mixture lightly with sea salt, then put in preheated oven to bake.
- Remove after cheese is melted, vegetables are tender, and crust is lightly browned.
- Let cool for 3 minutes or so then slice.
- Serve topped with vegan parmesan cheese if desired.
Category: Entrees
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