Collin’s Veggie Pizza Recipe

One of our favorite things like so many other people is Pizza. Not that we have moved to the Whole Food, Plant-Based Lifestyle, we needed to create something that we can enjoy, so here is what I do. Remember, the beauty of this pizza, is that it is completely customization and realistic. We are NOT making Dough (We just dont have the time or the energy). We have a great crust we like and will have listed down below. Please feel free to modify this recipe however you want. This is our favorite configuration.

Collin’s Veggie Pizza Recipe

Ingredients:

Pizza Crust we Like: Rustic Crust Organic Pizza Originale (The Organic Pizza Originale is the only one without “Enriched” Wheat Flour. We don’t eat anything “Enriched” if we can which is code for modified). While when you are trying to go “Whole Food, Plant-Based” Oil is a not allowed, but it is unavoidable in some small way. We believe there is a big different between eating a pre-made crust with some oil in it versus pouring oil in the pan for every meal we make.

  • 8 oz. can of Tomato Paste
  • Flax Seed Meal (Spoonful)
  • Fennel Seeds (tablespoon)
  • Grape Tomatoes (Cut in Half)
  • 3 Color Peppers & Onion Blend (1/2 Bag based on this walmart link)
  • Purple Cabbage
  • White Mushrooms
  • 1/2 can of Artichoke Hearts
  • Baby Spinach
  • Minced Garlic
  • Seasoning (Oregano, Basil, Italian Seasoning)

Instructions:

Open the can of Tomato Paste and put about half in a bowl. Pour in about a half a cup of water and mix till it has a Pizza Sauce consistency. You may need to add more paste or more water to get a think consistency. This is based on of you want a more watery sauce. I prefer to put just enough water to loosen the Tomato Paste.

Spread the Sauce over the pizza crust with a spoon.

Put a Wok on the stove and add the 3 Color Pepper Blend and set to about 7 (No Oil). Stir till the frozen peppers wilt. Cut (Finely Chop): Spinach, Mushrooms, Artichoke Hearts, Purple Cabbage. Put that in the wok and add the chopped vegetables and cook. You will notice there will be some water at the bottom. Put a spoonful of Flax Seed and sprinkle Fennel seeds. That will adsorb the water. Continue to cook. Season if you want to.

Once you feel it is done, then spread mix evenly over the pizza. You can cut Grape Tomatoes and place them around the pizza and again, season with Oregano, Basil, Italian Season Blend. I usually added paprika, Onion & Garlic Powder.

I use a Pizza Stone in my oven. You dont have too. I like it because I feel is protects the crust and more evenly cooks the pizza. Bake for 15-20 minutes @ 400 degrees.

Cut and Serve. This is a Very Chunky Pizza. I like to put Cajun Power Spicy Garlic Sauce on it myself. Some people put Nooch on it as well. This has no vegan cheese nor does it need it. We firmly believe trying to “Recreate” Standard American Diet items is a slippery slope. Use any crust you want, but try to stay in the Whole Food, Plant Based realm, look for crusts which have little to no oil, Whole Wheat (Not Enriched). Keep your ingredients as pure as possible. Enjoy!

Here is a version we did recently. I didn’t have the three color pepper/onion blend (Thanks Covid-19) so I cut a red bell pepper and onion and sprinkled around the top before baking the pizza. The point is, that pretty much and configuration works. This one came out great as well: