Vegan Pizza
  • pizza dough (I use Trader Joe's whole wheat dough)
  • pizza sauce (I use Contadina's)
  • 1 13-oz package of Gardein meatless ground
  • ½ tsp salt
  • 1 tsp Italian seasoning spice
  • 2 tablespoons olive oil
  • 8 oz sliced mushrooms
  • 1 onion, sliced
  • 6 cloves of garlic, halved
  • 15 kalamata olives, halved
  • 1 red pepper, roasted, seeded and sliced (I used jarred roasted red pepper)
  • 1 tablespoon capers
  • garnish with basil and a drizzle of olive oil
  1. Remove pizza dough from fridge and let it sit on a floured cutting board for 30 minutes.
  2. Preheat oven to 375 degrees.
  3. In a skillet, heat one package of meatless ground and toss with salt and Italian seasoning. (Or any other spices you like.) If you don't use it all on your pizza, save the rest in a baggie for another meal.
  4. I like to pre-cook the vegetables a bit. In a large baking pan, combine mushrooms, onion and garlic and toss with olive oil. Bake for about 10 minutes. Remove from oven.
  5. Turn up the oven to 425 degrees and preheat your pizza stone, if you have one.
  6. Roll out pizza dough to a 13 inch circle, about the same size as a pizza stone.
  7. Brush dough with olive oil and use a fork to poke holes across the surface to help prevent air bubbles. Bake crust on a stone or pizza pan for two minutes then remove from oven.
  8. Top with sauce and meatless ground and veggies and then bake for another 5-6 minutes. Let pizza cool for a few minutes before eating, if you can.
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