Well hi there! It's me, Lauren...your long lost zucchini loving friend. It's been a few months since I have popped in to share a recipe (and say hi). If you follow me on Instagram, you are probably a little more in the loop with what I have been up to. Which let's be honest...still includes lots of smoothies, avocados, and house plants. I have been traveling a lot more lately so my weekends haven't been as free to create recipes and work on the blog. This little blog hiatus has been both good and bad.
Good because it has taken the pressure off of feeling like I need to have a post up at least once a week. Good because I have been focusing on work and hanging out with my hubs, friends, and family. Good because I haven't been glued to my kitchen and on my computer during the weekends since that is my only time to work on blog stuff.
Bad because I feel pressure that I need to have a post up at least once a week. Bad because I haven't been glued to my kitchen on the weekends. Bad because my creative juices just haven't been flowing as freely lately. There have been many days where I have a slight panicky feeling like CRAP....I need to make something for the blog. Silly, I know. But it is what it is.
I have actually had this recipe ready to go since January. But hey, at least I'm posting it now, amirite?! I hope you can understand my little hiatus and open your (vegan) pizza loving hearts to welcome me back :)
But you came here to talk about pizza....SO LET'S TALK PIZZA!
I've had a hard core crush on pizza lately. We live within walking distance to a really delicious pizza place and I just don't seem to get sick of it (Harvest Pizzeria...I love you so hard). I think I could seriously eat it every day. But let's be honest, that might not be the smartest thing for my wallet or my waistline. Let me also just point out that I am the most annoying person ever when I order pizza. "I'd like the chopped salad, no meat, no cheese...oh and can half the greens be kale (I saw you had it on the menu)....and I'll take the veggie pizza, no cheese, extra veggies, definitely extra mushrooms, add arugula". Ugh...like how annoying am I?! Don't answer that.
Scott traveled A LOT in January and February for work so I spent a lot of with my girlfriends. One night we decided to do a pizza night! All of us are "planty" eaters so we made the pizzas vegan. Vegan (aka cheese-less) pizza might sound like THE worst thing ever to you. Isn't cheese the best part of pizza?! No...it's not. Hear me out.
There are 3 things that make a pizza really good. Crust, sauce, and fresh veggie toppings. My favorite pizza places do all of those exceptionally well and I wanted to do it just as well at home.
This semi-homemade pizza = game changer.
The crust, the basil pesto, the veggies...I DIE (insert heart eye emoji). I initially had intentions of making my own crust but I ran out of time and perused the frozen isle for dough. I tried this (new to me) dough which is wheat, gluten, and dairy free. I was a little nervous about how it would turn out. I mean...wheat, dairy, and gluten free? I was taking a chance with this one. But guess what - it turned out delicious! I have bought it many times since for pizza night. The other really awesome (new to me) find was this fresh basil pesto that happens to be vegan! HOLY YUM. I found both of these products at Whole Foods, but feel free to use whatever crust and pesto you want. Having said that, I strongly advise not skipping pesto. If you are doing a cheese-less pizza, the pesto is everything. It gives the pizza a huge flavor punch. Pesto in general is just a huge win. Side note: If you are looking to make your own pesto, check out my recipe for Vegan Basil Walnut Pesto!
I hope you enjoy this pizza as much as I do!
Semi-Homemade Vegan Pizza
|Makes one 9" pizza|
- 1 frozen pizza dough (here is the brand I used)
- 2-3 Tbsp vegan pesto + more for topping and to taste (about 5 Tbsp total)
- 1/2- 1 cup cup vegetable marinara sauce
- 1 bell pepper, sliced
- 1 (8oz) package white button mushrooms, sliced
- 1-2 roma tomatoes, sliced
- 1 jalapeno (if desired)
- 1 cup fresh arugula + more as desired
- 1/4 cup nutritional yeast (optional)
- Thaw crust then roll out into a ~9" circle (or follow package instructions).
- Spoon 2-3 Tbsp pesto into the crust. Then spread marinara sauce on top, blending together with the back of a spoon.
- Chop veggies and arrange on top of pizza.
- Top with additional pesto (optional but highly recommended!). I put multiple dollops all over.
- Bake pizza according to package instructions (mine took about 15 minutes) or until golden brown. Top with fresh arugula and nutritional yeast.
*Feel free to use whatever toppings you like. The more veggies, the better!