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