In the Kitchen—Cowgirl Pizza

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

 

Cowgirl Pizza

1 large pizza crust

½ 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.

 
Pizza Sauce

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 sauce

2 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.