Takeout Fakeout: Vegan Pizza

Ok, so pizza doesn’t really need too much of an in-depth recipe post, but today happens to be “National Vegan Pizza Day.” I thought it would be fitting do do a pizza recipe post, regardless of the simplicity. Plus, who doesn’t enjoy looking at food photos? For those of you who aren’t vegan, think of today as a guilt-free excuse to indulge in pizza if you don’t normally ;)

I have to admit: I cheated and bought my crust in a package. (Fun fact: I happen to love a thin crust and can never get it right when I buy my own raw dough, so pre-made is the way I always go). Opt for a whole wheat crust if you can—I just happened to have this original one on hand. Making pizza isn’t exactly rocket science, but in case you’re wondering what I’ve put on the one pictured above, see the rest of the post below:

Ingredients + Toppings

  • ∞  1 pizza shell (I typically buy 16″-18″)
  • ∞  1 tbsp EVOO (may need more depending on size of pizza shell)
  • ∞  Green / Red bell peppers, sliced to your liking
  • ∞  White mushrooms
  • ∞  Kalamata olives + Black olives
  • ∞  Fresh tomatoes, cut into wedges (used as a replacement for actual sauce)
  • ∞  Baby spinach, prepped by microwaving for 15-20 seconds before putting on pizza
  • ∞  Daiya vegan mozzarella cheese
  • ∞  Fresh parsley
  • ∞  Fresh rosemary
  • ∞  Dried spices: Crushed red pepper flakes, black pepper, + dried garlic

  1. Preheat oven to 450° and prep your toppings
  2. Coat your pizza shell evenly with Extra Virgin Olive Oil—this will help to brown your crust
  3. Add veggies to the pizza shell, distributing evenly…or not, if that’s how you like it
  4. Add cheese…I like a really cheese-y pizza, so I used the whole bag of Daiya
  5. Add fresh herbs and spices
  6. Place pizza in the oven for 15 minutes, but make sure to check after 8 minutes to rotate if needed. Tip: Put directly on the metal rack for a crispier crust.
  7. Remove from oven, and allow to cool for about 5-10mins.
  8. Devour to your heart’s content

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