It’s the weekend, and I decided to make Vegan Vegetable Pizza for dinner. I started with my favorite pizza shell, made from chickpeas by @eatBanza! They sent me these delicious pizza shells to try out.
Some other key ingredients included yellow onions, sliced zucchini, red pepper, and artichoke hearts. The taste was absolutely delicious, and each slice was cheesy. I used some vegan mozzarella cheese. Vegetable Pizza is delicious to serve for lunch or dinner.
You can find this pizza crust in the frozen foods sections of Mom’s Organic Market, Whole Foods Market, Wegmans and Sprouts Farmers Market. They all have have a great assortment of fresh veggies and plant based foods. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.
Vegan Vegetable Pizza
1-2 Tablespoons of olive oil
1/2 Cup of cherry tomatoes, (halved, add more if desired)
1 Red pepper, sliced thin
1 Clove of garlic, crushed
9.8 oz. Jar (1/2 Cup of artichoke hearts in oil, drained well, sliced)
1 Medium white onion, sliced thin
1 Zucchini, cut in quarters
1 Bag of vegan Mozzarella shredded cheese, Violife
1 13.4 oz. box of Chickpea Banza pizza crust, (2 in a box)
Handful of fresh basil leaves to garnish, (chopped)
1 Teaspoon of Italian seasoning
Sprinkle of crush red pepper
Himalayan salt and pepper, optional
-Cut Zucchini, red pepper, artichokes, onions and tomatoes and set aside. Crush one garlic clove.
-Brush one or two Banza chickpea pizza shells with olive oil then add Italian seasoning. Add vegan cheese, and vegetables. Add pizza shell to a baking sheet with parchment paper. Preheat the oven to 400F or according to baking directions on packaging, about 10 – 15 minutes until the vegetables are cooked . (I made two pizzas, but you can bake one, if desired). Remove from the oven and sprinkle with crushed red pepper and garnish with fresh chopped basil leaves, Himalayan salt and pepper if desired. Drizzle with a little more olive oil before serving, if desired and enjoy!