This pizza was pretty much epic (most of our homemade pizzas are usually piled high! ) This one, like most, is vegan and does not contain your usual toppings. We used our favorite whole wheat thin crust recipe (bottom of the post) and instead of sauce a mashed sweet potato caramelized onion roasted garlic spread (yum =). We topped it with ‘cheesy’ tofu, mushrooms, sauteed corn and chickpeas, chorizo seitan, and roasted veggies. Add some kale chips on the side and you’ve got quite the friday night meal =-)
- 1. Cut up veggies of choice. (I used asparagus, broccoli and carrots)
- Toss with olive oil, salt and pepper and put on oiled cookie sheet.
- Bake at 400-425 degrees until they start to brown and our turning crisp.
Sauteed Corn & Chick peas:
- Add one can of chickpeas drained and rinsed, and one can of unsalted corn drain and rinsed to a non-stick skillet with olive oil and saute at high heat until it starts to brown.