A vegan version of cowboy pizza. This recipe does not include a pizza crust recipe, because I have yet to find a truly good crust recipe and luckily the co-op sells a pre-made whole-grain crust. If you have a good pizza crust recipe, feel free to use it, and please share. J
1 large pizza crust½ c pizza sauce (see recipe below)
½ package of Daiya mozzarella-style shreds
1 Italian Field Roast
1 mushroom, halved and sliced
8 black olives, halved
¼ c. chopped red onion
2 T. chopped picked jalapeno
1. Preheat oven to 450.2. Put crust on baking sheet. Smear pizza sauce on crust. Sprinkle on most of the Daiya cheese. Evenly distribute toppings over pizza, then sprinkle on the last of the Daiya cheese.
3. Pop in the oven; cook ten minutes or until crust is golden brown, cheese is melty, and toppings are cooked.
This make more than is required for a single pizza, but I like to stick the extra in the freezer for future pizzas or whenever I need a quick pasta sauce.
1 15 oz. can of tomato sauce2 T red wine vinegar
2 T apple juice concentrate
¼ t each of garlic powder, basil, and oregano
salt to taste
Mix all ingredients together. I like to put them in a jar and give them a good shake.