If I had to sum this pizza up in one word it would be YUM!
Well actually... colourful, nutritious, quick, easy also all apply!!
PS. This is our 200th post on Kitchen Grrrls! YAY!!!!! Sound the trumpet :)
You can use whatever vegetables you have on had really but I always like some pepper and broccoli on my pizzas, personally.
Instead of using a tomato sauce base we have used mashed up beans as a base. Adds some protein to an otherwise protein-less dinner, more or less.
We like to use the Mozzarella variety of Daiya cheese - just a little sprinkle on top once the rest of the goodies have been added. I appreciate Daiya cheese and it definitely has its place but still we aren't the type to really load on the cheese.
We drizzled on a little Siracha after the pizza had cooked. It adds a little spice and some great flavour.
|Oooooo delicious close-up. Look at the veg!!|
1 can of romano beans
1 1/2 tsp olive oil
1/2 tsp of garlic powder
1/4 tsp salt
pepper (as much as you'd like - we like a lot)
Heat olive oil in a frying pan. Strain and rinse beans. Add beans to pan and saute until browned. Remove pan from heat and place beans in a food processor with the rest of the ingredients.
Schmear onto your crust and add pizza toppings!
Onion, sliced thinly
2 peppers, sliced thinly
Broccoli, cut into bite-sized pieces
For the veggies, we saute the onion and peppers in a separate pan while the beans are cooking. We add the broccoli to the pizza before it goes in the oven.
Pizza Crust Shell
1 frozen pizza crust shell (make sure it's vegan or GF if you so desire)
Bake according to the directions on the back of the package. We baked our pizza at 425F for 10 minutes or until the crust started to look golden brown.