Vegan Pizza!

Another go-to for those days when you just don't have the time, or will to come up with something amazing and new.  I'm so glad that I finally received verification from pillsbury that their crescent rolls and pizza crust are indeed vegan.  This pizza is nothing fancy, but boy is it a winner!  Daiyah cheese makes it unbeatable.  Change it up to your choice toppings, just make sure if you use spinach to put it under the marinara, so that it doesn't dry out.  This recipe makes 2 large rectangular pizzas.

(GF) Variation - To make your pizza gluten free, use a gluten free pizza crust mix such as Arrowhead mills.  Daiyah cheese is gluten free (Thank God!)

Some of my favorite ingredients!

Aahhhh..... 

Ingredients:

2 cans pillsbury pizza crust

1 jar Barilla (Tomato Basil is great!)

half of a zucchini chopped

half of a squash chopped

half cup of chopped mushrooms

half cup of chopped onion

1-2 cups Daiyah mozarrella cheese

half cup of chopped spinach

seitan chopped (meat alternatives are always optional)

Directions:

On 2 large rectangular OILED cookie sheets-

Roll out your pizza crusts

pull the edges to spread out the dough evenly

sprinkle dough with chopped spinach evenly

pour marinara (slowly) on top of the spinach, and spread even with the back of a spoon, make

sure to leave about a half inch with no marinara, so you can grab your pizza

sprinkle cheese evenly over marinara (however much you like)

sprinkle your veggie toppings and your veggie meats (if you so chose)

Bake for about 20 minutes on 350, or until your edges are golden

*Serve with a crisp salad!