Vegan Pizza 3 Ways

I could eat this every day!

Since going vegan I've obsessively planned out every meal.

I've almost made meal planning an extreme sport because I want to make sure my body is getting everything it needs.

I also don't want to wind up starving without something on hand to eat because I know that could result in desperately eating something I don't want to consume. You know, block of cheese in the closet. Showing an entire cupcake in my mouth. Fast food.

Therefore, the vegan pizza I made this weekend might be the meal I'm most proud of so far.

When I went to the grocery store I had a vague idea about pizza but no real plan. I ended up buying
chia seed flats as a "pizza dough" because I like crispy crust and because I knew they were vegan. And, I picked up some vegan mozzarella cheese. That's as far as the planning went.

The results, below, were spectacular. So great in fact that The Carnivore told me I should make all of them again! That, friends, is even better praise from him than telling me it looks good.

Pizza toppings fresh from the oven

To make the "crust" crispy I toasted the flats in the oven first. Three minute on each side at 350.

Then I made the toppings. All were roasted in the oven for about 25 minutes. The butternut squash was roasted the day before.



 


Butternut Squash Pizza

Ingredients: butternut squash, olive oil, salt, black pepper, vegan mozzarella cheese, walnuts, 2 cloves of
garlic, dried sage

Avocado added after it came out of the oven

 

 

Pepper Pizza

Ingredients: Red, orange, and yellow baby bell peppers, vegan cream cheese, olive oil, salt, black pepper

Green onion and avocado added before serving


 



Tomato and "Cheese" Pizza

Ingredients: Cherry and sunburst tomatoes, vegan mozzarella cheese, olive oil, salt, black pepper, several garlic cloves

Green onions added before serving