Ingredients (use vegan versions):

• 1 pitta vegan bread
• 1 tube of tomato puree
• 2 sliced tomatoes
• 1 tin of pineapple chunks
• whatever else you like on your pizza

Directions:

Take your pitta vegan bread and slice it in half.

Put your tomato puree onto one half, then layer your
pineapple and tomato. Then add whatever else you
want to put on your pizza.

Put under the grill for about 20 minutes.

Serve hot with salad.

Serves: 1

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 2 pre made pizza crusts
• 1/2 jar of vegan pizza sauce
• vegan soy cheese
• green peppers
• mushrooms
• onions
• virgin olive oil

Directions:

Take the pizza crust and lay out on cookie sheet or pizza
pan. Brush virgin olive oil over crust. Using a
Tablespoon, add 3 tablespoons of pizza sauce or more if
prefered. Put on green peppers, mushrooms, onions, and
other veggies you want on the sauce. Add soy cheese to
preference over top of the veggies. (This holds the veggies
on better).

Put the pizza in the oven at 425 degrees (Oven
watts may vary). Leave in for 7.5 minutes to 10 minutes.
Soy cheese should be melted well when done and crust should
be crispy or brown. Cut and serve.

Serves: 4

Preparation time: 20 minutes

Ingredients (use vegan versions):

• pizza crust (pre-baked)
• asparagus
• artichoke hearts
• 1-2 tomatoes
• olives
• 2 cloves garlic
• red onion
• red bell pepper
• spray cooking oil or olive oil
• Italian seasoning

Directions:

I like to take asparagus and blend it into a sauce with
garlic until its creamy, then spread it on like you would
normaly use tomato sauce.

Slice up all the other
ingedients and add according to taste. Pile them up however
you want.

Spray pizza with spray oil or drizzle olive
oil over the veggies and sprinkle with seasoning.

Bake at
350 until warm. It will look beautiful, and you won’t miss
the cheese at ALL! My picky girlfriend was able to be
weened from her cheese habit by being turned onto how
astheticaly pleasing and tasty veggies are. Good luck
holdong it together… the struggle is well worth it I
promise though Bon’ apetite!
Hope you like it !

Serves:

Ingredients (use vegan versions):

• fresh garlic vegan bread
• your favorite pasta sauce
• vegan mozzarella and chedder cheese (a kind that will melt)
• 1 onion
• 1 bell pepper
• 1 hand full of pepper rings
• 1 hand full of jalapenos
• 1 small can of slice pineapples
• 1 hand full of mushrooms
• 1 hand full of black olives

Directions:

Take the lid off the garlic vegan bread and place in the broiler
until the vegan bread is kind of hard and toasty. Save the lid for the pizza top.

After achieving that spoon on the sauce sprinkle on some
cheese.

Then put the veggies on and put the reminder cheese on top
and place in the broiler to melt the cheese.

After the cheese is melted place the lid back on and slice
and enjoy

Preparation time: 30 min

Serves:

Ingredients (use vegan versions):

• 1 large unsliced loaf of vegan sourdough vegan french bread
• 1/2 tub of vegan “sour cream”
• 2-3 cloves garlic
• pizza seasoning to taste
• Earth Balance spread (non-hydrogenated vegan margarine like spread)
• frozen spinach, thawed and well pressed
• thinly sliced red onion
• sliced mushrooms
• olives
• marinated artichoke hearts
• whatever other toppings you like

Directions:

In a food processor whizz together the sour cream substitute, garlic, pizza seasoning, and
half of the marinade from the artichoke hearts, until smooth and about the consistency of
ranch dressing (don’t try using ranch dressing, I tried it, and rather than that nice
cheesy type flavor and rich sauce, it tasted like…well, hot ranch dressing), set aside.
Slice the loaf of vegan bread in half, and then split both halves through the middle. Spread
each piece with Earth Balance, and then a small amount of the Ranch type dressing. Top
with the spinach, and red onion, and drizzle with more sauce. Make a new layer of olives,
and mushrooms, and drizzle more sauce, and top with artichoke hearts and whatever else,
and you guessed it…drizzle with the remaining sauce.

Bake on a cookie sheet at 350: for 12-15 minutes, until the sauce forms a
brown “skin” over it.

I don’t know what I did, but my husband SWORE there had to be cheese in the sauce, and now
gets all sparkly eyed when I say I’m making it

Serves: 4

Preparation time: 30 mins