Scrumptious Pizza Made Simple
When both of us became vegan we got pretty used to eating pizza without cheese but after a trip to Seattle and indulging in one made at Juliano’s we decided it was worth another try to recreate the pie we know and love. We’ve tried different doughs (we know we can make it but we are going for really super easy here), different “cheeses” (after much debate Follow Your Heart Vegan Gourmet is by far our favorite!), and even different sauces. After a good amount of trial and error, we share another comfort food with you that has become the Sunday night favorite straight out of the Little Kitchen That Could.
16 oz pizza dough (we like Eugene’s very own New Day best)
3/4 block Vegan Gourmet Cheese Alternative grated (Vegan Gourmet is the best we have tried, but if you prefer another brand of Vegan cheese use it.)
16 oz pizza sauce (we use 16 oz canned tomato sauce and add spices such as Garlic Powder, Oregano, Basil, Onion Powder, Red Pepper flakes, Black Pepper to taste)
1 Tbl Earth Balance (or oil of choice)
1 1/2 – 2 cups sliced mushrooms (we also like to use Tofurky Italian Sausage, LightLife Smart Bacon, or LightLife Smart Deli Pepperoni)
Preheat the oven to 400 degrees. Spread the dough on a standard cookie sheet (you can use whatever type of stone or pan that you prefer). Next, evenly cover the dough with grated Vegan Gourmet (Monterey Jack is our favorite). Next, spread the pizza sauce on top of the Vegan Gourmet. We have found this to be the KEY to a nice melted cheese. Bake for 15 minutes. While the pizza is cooking saute the mushrooms in Earth Balance. Take out the pizza and cover with the mushrooms and then put back into the oven for 5-7 minutes. What comes out is pure tasty!