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Vegan Pizza

by Minimalist Baker

Prep
20 minutes
Cook
20 minutes
Serves
'2'
Course
Entrée, Pizza
Cuisine
Gluten-Free, Italian-Inspired, Vegan

Method

  1. Preheat oven to 425 degrees F (218 C) and position a rack in the middle of the oven.
  2. Bring large skillet to medium heat. Once hot, add olive oil1 tbsp, red onion1, and bell pepper1/2 cup. Season with sea salt1/4 tsp and basil1/2 tsp, oregano1/2 tsp, and garlic powder1/2 tsp and stir. Cook until soft and slightly charred 10-15 minutes, adding button mushrooms1 cup in the last few minutes. Set aside.
  3. Prepare sauce by adding tomato sauce1 (15-ounce can) to a mixing bowl and adding basil1/2 tsp, oregano1/2 tsp, garlic powder1/2 tsp, and granulated sugar1/2 tsp. Season with sea salt1/4 tsp to taste. Adjust seasonings as needed. Set aside. Note: If using tomato paste, add water to thin until desired consistency is reached.
  4. Prepare Vegan Parmesan Cheese1/2 cup if you haven’t already.
  5. Roll out Trader Joe’s garlic-herb pizza crust1/2 onto a floured surface and transfer to a parchment-lined round baking sheet. You’re going to add the pizza WITH the parchment directly to the oven to properly crisp the crust, so any round object will do as it’s not actually going into the oven (I use a wood board).
  6. Top with desired amount of tomato sauce (you’ll have leftovers, which you can store in a jar for later use), a sprinkle of Vegan Parmesan Cheese1/2 cup, and the sautéed veggies.
  7. Use the baking sheet to gently slide the pizza (WITH the parchment underneath) directly onto the oven rack. The parchment will help prevent it from falling through.
  8. Bake for 17-20 minutes or until crisp and golden brown.
  9. Serve with remaining Vegan Parmesan Cheese1/2 cup, dried oregano, and red pepper flake. Leftovers keep well – no need to reheat! Cold pizza is yum.