One of the hardest things for me to give up when I went dairy-free was pizza. To this day it has remained a challenge to me, but honestly the clouds have parted as I have found very tasty alternatives to traditional cheesy pizza. Let me show you two versions of vegan pizza I have made!
Version one: Veggie pizza with cauliflower crust
You will need: frozen cauliflower pizza crust (I like Trader Joe’s), tomato pizza sauce, white onions, broccoli, mushrooms, tons of garlic
- Preheat the oven to 450 °F
- Slice onions into slivers, wash mushrooms, chop stems off broccoli, and chop up your garlic
- Start sautéeing your onions + mushrooms, and then throw in the broccoli with a little water halfway through — about 6-7 minutes total. After done cooking, place in a bowl on the side
- Cover your pizza crust with the tomato paste or sauce, adding the sautéed vegetables on top in desired layout
- If you’re a garlic-lover like I am, skip sauteeing the garlic and add on before pizza goes in the oven to keep its strong flavor. Below is a picture of mounds of garlic I found at the farmers market!! So tempting…
- Place pizza on a baking sheet and bake in oven for about 20 minutes.
- Take your pizza out of the oven, slice as desired, and serve hot with a side salad. Enjoy and tell me what you think!
Version two: Butternut squash and corn pizza
You will need: butternut squash, corn, tomato sauce, garlic, preferable pizza spices
- Preheat oven to 400 °F
- Cover butternut squash with olive oil and roast for 20 minutes in the oven, shaking occassionally for even distribution
- Remove squash from oven and raise temperature to 450 °F
- Cover pizza crust (gluten free or regular) with pizza sauce, corn, butternut squash, and spices
- Bake for around 15-20 minutes or until desired crispiness is achieved
- Enjoy! I love this pizza because it’s something new on the taste buds. Don’t be afraid just because it isn’t a traditional pizza! It is so tasty, has a fair amount of nutrients and fiber, and will keep you full for a while.