Pizza!!! When you say the word pizza in a crowded room, you can bet all eyes will be on you. I’ve seldom met anyone who would ever turn down pizza. But greasy, doughy, carb-filled pizza is not a good snack, honestly, it’s not good for you. That’s not the case with this veggie pizza. It’s loaded with fresh veggies and herbs but the best part is the flavor is so good!
Perhaps you’re craving a pizza right now and don’t want to blow your diet. This veggie pizza is the answer to your craving. I think you can rest easy with this soy cheese and veggie. We made this the other night for our gourmet group and it turned out great. We tried it again but pumped up the veggies by adding zucchini. Here is a great video of how to quickly slice zucchini thin. Of course, you can use a pre-made crust to make it easier, but then you won’t have the fun of working with the dough.
For the cheese, you can use any vegan brand of mozzarella cheese which is great for pizzas. Or, you could use the Kite Hill brand of ricotta which Whole Foods uses on their vegan pizzas.
Don’t be shy about experimenting with toppings. This recipe is a great canvas to load up on extra veggies. Some extra toppings for thought are: sautéed shallots, onions, mushrooms and even sautéed spinach.
This veggie pizza is perfect for party food, simple lunch or make a heartier version for dinner and share with your family. You can have fun playing with different herb and veggie combinations, whatever your palate desires.
Whole-Food, Plant-Based is the way to go. Here's some veggie recipes to try:
I'd love to hear your feedback in the comments below for this Veggie Pizza! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
Servings |
people |
- 1 pizza crust Engine 2 Diet Frozen pizza, defrosted or Trader Joe's pizza dough
- 1 1/2 cups crushed tomatoes
- 1/2 cup onion chopped
- 3 cloves garlic chopped or sliced
- 1 Tbl chopped basil
- 8 oz. fresh soy mozzarella cheese sliced, or Kite Hill Almond Ricotta
- 1 zucchini slice thinly the long way
- 3 large tomatoes thinly sliced
- 1 cup fresh basil leaves torn
Ingredients
|
- Preheat oven to 450°
- Saute chopped onion and garlic in a little water. Add crushed tomatoes, basil and salt and pepper to taste. Reduce sauce until it is not watery. Set aside.
- Saute zucchini in a separate pan with small about of water until mostly cooked, but not too soft. Set aside.
- If using defrosted pre-made pizza crust, top with tomato sauce, zucchini, soy cheese and basil leaving about 1/2″ of edge without any toppings. Season with pepper and a bit of salt. (see below if you're using Trader Joe's pizza dough.)
- Transfer pizza to your heated oven and bake about 10 minutes or until heated through and the crust starts to get crispy. Let stand for 5 minutes before slicing.
- Let set on the counter for 15-20 minutes. Work the dough into your pan's size using your fingers. Add a little flour if it gets too sticky. A cookie sheet or pizza pan will work. Then proceed to add your sauce and toppings and bake as above.
Nutrition Info in with the Engine 2 Diet Pizza Crust + Kite Hill Almond Ricotta
It’s recipe sounds amazing but I beg to ask the question how does it contain cholesterol exactly?
That’s a good question! It might take me a little time, but I’ll check it out and get back to you.
I recalculated the nutrition label using the Engine 2 Diet crust and Kite Hill Almond Ricotta and that’s the label you see now with no cholesterol. Hope that helps.