basil

Gluten Free, Vegan Pizza

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Happy National Pizza Day! Pizza is one of my biggest weaknesses and (& biggest cravings!) So I try to make it as guilt-free as possible whenever I make it myself. Gluten free/vegan crust isn’t exactly the most cooperative recipe to make most of the time. I found this recipe, which if rolled out thinly, and added flour, it has been the most successful crust recipe I’ve made thus far.

Vegan Pizza Toppings

San Marzano Tomatoes, blended in blender

Granulated Garlic

Daiya Vegan Mozzarella

Mushrooms, sliced

Fresh Basil, chopped

After following the crust recipe, and baking accordingly, I evenly spread the pureed San Marzano tomatoes to the crust by the spoonful. Next I sprinkle granulated garlic. I cover with vegan cheese shreds, then top with sliced mushrooms and fresh basil. The ingredients marry together so well for a subtle burst of flavor.

Spaghetti Squash Marinara

As a lover of vegetables (and Italian), I couldn’t wait to try spaghetti squash. This recipe has a great subtle touch of garlic. I mixed in my mom’s homemade spaghetti sauce and topped it with fresh basil. It was the perfect combination of flavor. At only 92 calories, it was not only healthy, but surprisingly very filling!