Pizza. Yum. Photos from our most recent bi-weekly vegan pizza night. Lately, I’ve been making pizza sauce using cooked winter squash like butternut or kabocha in place of tomato paste. I add our favorite Italian herbs and spices just as I would for a tomato-based pizza sauce. On top of the sauce is eggplant sauteed in tamari. The pizza pictured has two different veggie areas: mushroom and red bell pepper, and zucchini. I partially melt a little Daiya nondairy cheese on top after the pizza is baked. Then I add steamed broccoli and let the pizza cool before slicing to ensure a good crust texture. There is more broccoli on the zucchini section of this pizza to make up for fewer kinds of veggies. The 100% whole wheat crust was absolutely delicious. I’m having so much fun with unlimited amounts of whole wheat flour.
Lisa Rayner 147 Words