Olives add great flavor to a traditional pizza, and a generous dose of baby spinach makes it healthier.
This pizza variation could not be easier. I have found the key to vegan pizza is loads of fresh toppings and contrasting flavors. In this one, sweet pineapple mingles with a myriad of fresh veggies — the more the better. Recipe and photo contributed by Vicki Brett-Gach from her blog Ann Arbor Vegan Kitchen.
One of America’s favorite comfort foods is made here with a roasted red pepper sauce. This vegan pizza recipe is from American Vegan Kitchen: Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites* (© 2010, Vegan Heritage Press) by Tamasin Noyes. more→
Here’s a light, lively pizza that’s perfect for a springtime meal, featuring favorite spring veggies, asparagus and spinach. If you prefer a red pizza to white, simply omit the silken tofu sauce and replace it with marinara sauce, or even fresh tomato slices. Serve with a big green salad; toss in some chickpeas, whose flavor is highly compatible with the pizza. This pizza goes down easy, so double the recipe if you’re serving a hungry group. Recipe adapted from Vegan Express. more→
Combined with peas and artichoke hearts, vegan cheddar cheese is a great change of pace from standard mozzarella-topped pizza. This is a quick one to throw together. more→
I admit that I’m usually to lazy to make crust from scratch, especially now that there are several really good, natural brands on the market. But once in a while, I like to make crust from scratch; it’s really not that difficult. Here’s my favorite basic recipe, which harks back to my very first book, Vegetariana. more→