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Ultimate Vegan Pizza

Being dairy-free has had it’s ups and downs, when I first gave up dairy I struggled with the idea of no longer being able to have mac and cheese, grilled cheese sandwiches or my favorite pistachio ice cream.  But after a few weeks I got used to my dairy free lifestyle – I had been able to find a lot of alternatives that tasted almost identical to the real stuff but the one thing I could not replicate was a good slice of pizza.  I had tried every type of mock cheese under the sun and nothing melted or tasted quite like the real stuff.

That’s when I finally discovered “Miyoko’s Kitchen’s Mozzarella” – it melts and browns just like the real stuff and it doesn’t have any sort of weird after taste (cough cough daiya cough cough). 

After making a few awesome pizzas with this cheese I’ve decided to get more creative.  I had some leftover pecan sausage from my Stuffed Acorn Squash Recipe and thought I’d try it out as a topping and make a “Ultimate Vegan Pizza”.

To take this pizza to the NEXT LEVEL I used a “Califlour Foods Pizza Crust” to really pump up the vegetable intake.  Check out the recipe below:


serving size: makes 1 pizza


1 Califlour Pizza Crust

1/2 Wheel of Miyoko’s Mozzarella 

1/2 Cup Pizza Sauce

1/4 Cup Pecan Sausage

1 Tomato, Sliced

1/4 Cup Onion, Sliced

1/8 Cup Black Olives, Sliced

1/4 Cup Bell Pepper, Sliced

Salt and Pepper to Taste



  1. Preheat Oven to 375 Degrees.  Get out a pizza stone or line a baking sheet with parchment paper.
  2. Place pizza on the middle rack and bake for 5 min.  Let pizza rest for 5-10 min.
  3. Spread a thin layer of pizza sauce and add toppings.  Crumble mozzarella on top.  Sprinkle salt and pepper on top to taste.
  4. Place pizza back in the oven for another 8 min.
  5. Set oven to “Broil” and cook for another 3-5 min (or until cheese starts to bubble and get slightly golden).
  6. Remove pizza from over and let cool.  Enjoy!





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