Delicious Veggie Pizza with lots of non-dairy cheese
and Salsa in place of tomato paste.

I started with Red Mill Gluten Free
Pizza Mix for the crust. Easy to use.
While the crust was baking for 7-10 minutes,
I steamed slices of Portobello Mushroom,
Sweet Peppers, Sliced Cauliflower, Chunks
of Lentil Loaf (had frozen), Spinach.

After the crust baked for 7-10 minutes,
I spread Mild Salsa on top of the crust; added
Nutritional Yeast;

Added dried Garlic, Italian Seasoning, Nutritional Yeast.
Added steamed vegetables including the slices of Mushroom.
Crumbled Non-Dairy Cheese.
Added more Herbs and Nutritional Yeast.

Baked at 400F for about 18 minutes. (Every oven is different)

The Salsa gives this pizza a fresh zesty taste.
The mushroom adds good protein along with the
protein-packed Lentil Loaf. Balanced meal!

Nikon D90
1/30s f/9.0 at 92.0mm iso3200 full exif