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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 224.2
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 522.1 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 7.9 g
  • Protein: 7.5 g

View full nutritional breakdown of Vegan Summer Veggie Pizza calories by ingredient
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Vegan Summer Veggie Pizza

Submitted by: WILDANGELKURI

Introduction

Once a week, our household eats a vegan meal. Who knew Whole Foods pizza dough is vegan friendly? Once a week, our household eats a vegan meal. Who knew Whole Foods pizza dough is vegan friendly?
Number of Servings: 8

Ingredients

    Whole Foods Market fresh pizza dough
    Teese Mozzarella Style Vegan Cheese, thinly sliced
    Small Eggplant, thinly sliced
    Small Zucchini, thinly sliced
    Small Summer Squash, thinly sliced
    Medium Red Bell Pepper, thinly sliced
    2 cups arugula
    1 cup pasta sauce
    Herbs de Provence (to taste)


Tips

Slice veggies very thinly or you'll end up with undercooked veg. A mandolin makes this go very quick!


Directions

Preheat oven to 350. Lightly dust a well greased pizza pan with flour. Spread dough out onto pizza pan, keeping it thicker toward the outside. Bake dough for 5 minutes. Let cool and spread sauce evenly leaving a 1 inch space for the crust. Mix Herbs de Provence into the cut veggies. Layer on sliced veggies and top off with fresh arugula. Arrange thinly sliced Teese on the arugula and bake for 25-30 minutes or until Teese is melted and crust is slightly golden.

Serving Size: 8 slices






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