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First, make your Original Pizza Sauce and your Almond Parmesan according to the recipes and directions below.
Next, preheat your oven to 425° F, or according to your pizza crust directions.
Let’s start on the veggies. Heat a sauté pan over medium-high heat for two minutes. Add the mushrooms and spread them out in the pan so they are not overlapping. Let them sit and start to brown for about 2 minutes. Don’t be tempted to stir them just yet! After about 2 minutes, stir the mushrooms and add a splash of water to prevent sticking, if needed. Continue stirring while they cook, until they begin softening, browning and releasing their juices. When they are done, drain any remaining liquid and set them aside.
In the same pan over medium heat, add the onion and red pepper. Cook while stirring for about 5 minutes, until they start softening a bit. Add a splash of water if anything starts to stick. Remove them from heat and transfer to a small bowl.
In the same pan over medium heat, add the baby spinach, granulated garlic and sea salt. Let the spinach wilt for about 2 minutes, adding a splash of water if anything sticks. When the spinach is wilted, drain any remaining liquid and set aside.
Time to assemble your pizzas!
Spread a layer of Pizza Sauce on each crust. In this order, add a layer of onions and red peppers, sautéed spinach, mushrooms, Kalamata olives and some torn basil leaves. Use up all of your veggies, adding them to each pizza. Finally, sprinkle each pizza generously with our Almond Parmesan.
Bake for 8-10 minutes, or according to pizza crust package directions. Remove your Veggie Pizzas from the oven and let them sit for a minute before slicing them up.
Serve with extra Almond Parmesan, crushed red pepper flakes, sliced banana peppers, or whatever else you like on your pizza!
Engine 2 makes a good 100% whole wheat no-oil crust. You can find this in the freezer section at Whole Foods. If you can’t find it, pick up any 100% whole grain crust you can find. Look for no or low oil.
Cooking Tip: If you bake your pizzas at the same time, you may have to switch oven racks midway through cooking time for even baking.
First, add the fire-roasted tomatoes to your blender and give them a good blend. Set them aside for now.
Next, heat a sauce pan on medium-low heat for about a minute and add the garlic. Add a splash or two of water and stir constantly for about 2 minutes. Don't let it burn! That is never a good thing.
When it's fragrant and softening, add the tomato paste. Stir it all up and let cook for another minute, while stirring. Add the fire-roasted tomatoes from your blender, oregano, maple syrup, salt and pepper. Cover with a lid and let it simmer for about 15 minutes, stirring occasionally to prevent sticking.
Turn off the heat and stir in the basil. Just like that, your sauce is ready. Taste and adjust any seasonings. Use on a pizza right away or let it cool and store in the fridge for up to 5 days.
To add some extra magic, if you have some of our Almond Parmesan hanging out in your fridge, throw a little of that in your Pizza Sauce. Wow!
Grab a small bowl, and whisk together the almond flour, nutritional yeast, salt, onion and garlic. Be sure to break down any clumps of almond flour. Done!
Sprinkle this on anything and everything.
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