Veggie Pizza My Way

The following recipe is one of my favorite veggie pizza recipes. I consider it a transition meal, since some of the ingredients are not raw. However, you can practically prepare this recipe as a raw pizza by eliminating some of the ingredients, or exchanging them with other raw options. It’s super delicious, healthy, and definitely takes care of my pizza cravings when I have them. I have prepared this recipe a lot over the past few years, with modifications here and there. Try it out for yourself. I’m confident you will truly enjoy it. Here’s the recipe:

1 yellow bell pepper, seeded, cored and chopped
1 orange bell pepper, seeded, cored and chopped
1/2 cup sweet onion, peeled and chopped
1 vine tomato, stemmed and chopped
1-2 cups small zucchinis, stemmed and sliced
1 cup crimini mushrooms, stemmed and sliced
1 avocado mashed
2-3 cups fresh Arugula
1/4 cup goat’s cheese (optional)
4 slices vegan cheese, Pepper Jack flavored (optional)
Coconut Secrets Aminos
garlic powder to taste
onion powder to taste
1-2 T extra virgin olive oil
ground black pepper to taste
2 single-serving, gluten-free pizza crusts
In a mixing bowl, combine bell peppers, onion, zucchini, mushrooms, tomato, olive oil and spices and toss well. Place pan on stove top and heat. Toss in mixed veggies and lightly steam. Slowly fold in the goat’s cheese to form a sauce, keeping heat on a low-medium setting. Vegetables should sweat, not over cook. Fold in the fresh Arugula and sweat veggies a little longer. Remove from heat and set aside.

Spread mashed avocado on one side of each of the two single-serving pizza crusts. Place heaping spoonfuls of the heated veggie mix on top of each crust and spread out evenly (pile it on). Place two slices of the vegan cheese over top of each pizza. Place in an oven heated to 350 degrees, and bake for about 3-5 minutes, just until the cheese slightly melts over the veggies (not gooey – just sealed). Pizzas are ready to serve and devour. (Makes 2 single-serving pizzas).

Make several pizzas, cover with saran wrap, and store in the freezer to prepare at a later date. 

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