Eat food, not too much, mostly pizza.*— Michael Pollan
*Quote may be inexact
Behold, the first of 52 vegan pizzas!
Our first pizza is based on “My Favorite Vegan Pizza” from the Minimalist Baker, with some twists. It’s New Year’s day and I was out of sugar, so could not make our own pizza dough. Instead we used a gluten-free corn based crust from the fridge section of Whole Foods. It’s dense and flakey and tastes more like pie crust than pizza dough. We sautéed the veggies in olive oil, as suggested by the MB, but used red onion, orange peppers, and broccoli instead of the mushrooms MB suggests. To layer we used 365 brand pizza sauce, layered on our veggies, and then sprinkled on a half cup of vegan mozzarella.
Bake at 425 for 14 minutes. I used an inverted cooling rack instead of a baking sheet because I think it makes the crust taste crisper all around. Cool for 4 min then cut with scissors or a pizza roller.
This is an easy pizza to throw together on a weeknight and you can substitute any veggies you have on hand. Throw in a little dried oregano or sweet basil while sautéing the veggies or mix into the sauce for an added flavor kick.