Pizza night has always been a big deal in my family. I remember Friday and/or Sunday nights as Pizza Nights. We would order the best pizza from the neighborhood pizza parlor and sit around the table eating and talking and having a great time as a family.. As I got older, my love for pizza remained to this day. The best pizza I had definitely was when I visited my family in Italy..Absolutely delicious.. So I know my pizza!! Lol .. Now, there is always a night where my son will say, “Let’s have pizza!”. We will still order pizza from our local pizza shop, but now, my son and I have taken on a new task.. We make our own! It’s a great time for us to bond. He loves helping me make it as he does with most meals I cook and I love the time we get to spend together. We eat plain pizza, pepperoni pizza, everything pizza.. you name it, we eat it..or at least I used to. Since starting on my health journey, I have been trying to find healthier versions of meals and certain dishes, and pizza is no different.. Grant it, my husband and son still love the traditional pie but now, I add a healthier version. Not all pizza must be made with tons of cheese and sauce.. And now I found a vegan recipe that will definitely knock your socks off!! The BEST vegan pizza made with a garlic-herb
crust, simple tomato sauce, TONS of sauteed veggies and vegan parmesan cheese. Thin crust, tons of flavor and ridiculously satisfying… Yummy!
NOTE: If you try this recipe, please share with me your feelings on taste and if you would add or change anything.. I would love to hear it!
1/2 of one Trader Joe’s garlic-herb pizza crust or other store bought crust or your own pie crust 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
1 15-ounce can tomato sauce OR 6-ounce can tomato paste (organic when possible)
1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar
Sea salt to taste (~1/4 tsp)
1/2 cup vegan parmesan cheese
Red pepper flake + dried oregano
Preheat oven to 425 degrees F and position a rack in the middle of the oven.
Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil, onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside.
Prepare sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste. Adjust seasonings as needed. Set aside. Note: If using tomato paste, add water to thin until desired consistency is reached.
Prepare vegan parmesan if you haven’t already by blitzing raw cashes, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh.
Roll out dough onto a floured surface and transfer to a parchment-lined round baking sheet. You’re going to add the pizza WITH the parchment directly to the oven to properly crisp the crust, so any round object will do as it’s not actually going into the oven (I use a wood board).
Top with desired amount of tomato sauce (you’ll have leftovers, which you can store in a jar for later use), a sprinkle of parmesan cheese and the sautéed veggies.
Use the baking sheet to gently slide the pizza directly onto the oven rack WITH the parchment underneath. Otherwise it will fall through.
Bake for 17-20 minutes or until crisp and golden brown.
Serve with remaining parmesan cheese, dried oregano and red pepper flake. Leftovers keep well – no need to reheat! Cold pizza is yum.
Serving size: 1/2 pizza Calories: 395 Fat: 13g Saturated fat: 2.7g Carbohydrates: 59gSugar: 19g Sodium: 1570mg Fiber: 7.9g Protein: 15g
This Pizza is delicious.. Please share with me your thoughts and follow my blog for more delicious recipe and health tips!!