BETTER-THAN-BOUGHT DIY PIZZA
A must have no-recipe, recipe for the easiest pizza ever! Don’t order in, this is so much better and all you need is a creative mind and about 5 minutes prep time. Then it’s a fast assembly and a high heat blast in a smoking hot oven. Keep tortilla wraps or ready-made organic crusts in the freezer along with a quality vegan cheese as well as marina sauce or pesto and you’ve got the essentials. Then it’s whatever you find in the fridge and pantry that appeals to you.
INGREDIENTS -The basics:
Four 8-10 in ready-made crusts or for super thin crust I love to use Food for Life tortillas
You can always make your own with these red lentil wraps
TOPPINGS – pick and choose based on what you have/love:
8 -10oz tomato sauce or your favorite pesto, bought or home-made pesto
Vegan cheese, nutritional yeast or hummus (or your favorite organic cheese if you choose)
Approx. 2 cups your desired mix: zucchini, sweet bell peppers, mushrooms, onions, broccoli, olives, sun-dried tomatoes, artichokes, avocado, tempeh bacon, figs, vegan sausage, etc.
Herb infused virgin organic olive oil, if desired
Fresh arugula or basil, dried Italian seasoning and chili flakes
DIRECTIONS:
TERI’S TIPS:
A must have no-recipe, recipe for the easiest pizza ever! Don’t order in, this is so much better and all you need is a creative mind and about 5 minutes prep time. Then it’s a fast assembly and a high heat blast in a smoking hot oven. Keep tortilla wraps or ready-made organic crusts in the freezer along with a quality vegan cheese as well as marina sauce or pesto and you’ve got the essentials. Then it’s whatever you find in the fridge and pantry that appeals to you.
- Dinner, lunch, snack, even breakfast
- Prep time: approx 25 minutes
- Makes 4
- Vegan/Gluten/Nut Free Options
INGREDIENTS -The basics:
Four 8-10 in ready-made crusts or for super thin crust I love to use Food for Life tortillas
You can always make your own with these red lentil wraps
TOPPINGS – pick and choose based on what you have/love:
8 -10oz tomato sauce or your favorite pesto, bought or home-made pesto
Vegan cheese, nutritional yeast or hummus (or your favorite organic cheese if you choose)
Approx. 2 cups your desired mix: zucchini, sweet bell peppers, mushrooms, onions, broccoli, olives, sun-dried tomatoes, artichokes, avocado, tempeh bacon, figs, vegan sausage, etc.
Herb infused virgin organic olive oil, if desired
Fresh arugula or basil, dried Italian seasoning and chili flakes
DIRECTIONS:
- Pre-heat oven to 400F
- Assemble all of your ingredients and prep your baking pan or pizza stone.
- Top each pizza as desired, season w/ Italian herbs, chili flakes, sea salt…
- Bake in the pre-heated oven approx 8-12 minutes or so until crust is crispy. If desired, broil a minute or so just before serving but stay close to avoid burning. I like to leave the oven door open when doing this.
- To serve, top each pizza with a little arugula, fresh or dried herbs, chili flakes, a drizzle of olive oil and dig in.
TERI’S TIPS:
- When assembling your pizza be sure sauce is thick and layer fragile toppings like sun-dried tomatoes and olives beneath sauce or cheese to avoid scorching.
- If using a store-bought vegan meat alternative, choose something made from whole foods. The Gusto and Field Roast Sausages win over most.
- Prep pizzas in advance and freeze unbaked approx. 2-3 months, well wrapped.
- On-the-go? Fold pizzas in half for a quesadilla or taco. They still taste as yummy.
- My fave store-bought cheeses Miyokos Kitchen, Nutsforcheese. Zengarry
