Ben and I were out getting groceries today, so we stopped by Down to Earth, our local vegetarian health food store, to grab some Brazilian nuts and some casein-free snacks.
While I was there I picked up some Italian pesto vegan pizza and it was delicious!! Ben even was begging for bites. Mostly for the sun-dried tomatoes (I think he thought they were pepperoni).
I found a the recipe they used on the Daiya website.
Servings: 4 (2 slices each)
Preparation Time: Approx 45 minutes
3/4 c. Daiya Vegan Mozzerella Shreds
1/4 c. Julienne Style dried or canned sundried tomatoes
1/4 c. Thinly sliced red onion
1/2 c. fresh sliced mushrooms of your choice
1/2 c. fresh spinach
1/4 c. pesto
Regular or gluten free pizza crust (homemade or store-bought)
Prepare pizza crust, whether that is removing it from the package or preparing a recipe from scratch.
Prepare pesto if you are making homemade. Spread pesto evenly across pizza crust.
Layer spinach, the mushrooms, onions and sundried tomatoes.
Cover with as much Daiya vegan mozzerella shreds as your heart desires!
Bake at 425F for approx 12-15 minutes or until cheese is melted and slightly golden brown.