Vegan Summer Veggie Pizza
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
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
Serving Size: 8 slices