two 9 frozen vegan corn meal pizza crusts
1 cup Vegenaise
1 and 1/2 teaspoon garlic powder
1 tablespoon oregano
1/2 teaspoon cayenne pepper (optional)
1 cup shredded vegan mozzarella cheese
2 cups fresh spinach leaves
1 cup black olives
1 cup pineapple segments
salt and pepper to taste
Preheat oven to 425 degrees. In a medium sized bowl, combine Veganaise, shredded Vegan cheese substitute, garlic powder, oregano, and cayenne pepper. Spread most of mixture evenly on frozen cornmeal crusts. Layer Spinach leaves thinly so as to cover the white sauce on both crusts. Spread a second layer of sauce over the spinach. Organize black olives and pineapple segments on top. Sprinkle with salt and pepper. Bake for 15 minutes. Slice and enjoy!
This is a very versatile recipe. You will obviously use your own favorite pizza toppings, mine happen to be black olives and pineapple. Other toppings that I use are Vegan pepperoni slices, caramelized onion, chopped tomato, chopped shallots, and green peppers. Also, adding a thin layer of tomato sauce over the white sauce gives it a fun zip! This same recipe on a brown rice crust (also available in the frozen section of most heath food groceries) will work for those who are looking for a gluten-free option. One important note is to make sure the cheese substitute you use is truly vegan. Most have Casein, a milk protein, but there is one brand that I have found, called actually VEGAN, that is casein-free and comes in a purple package. Hope you all enjoy and I'm looking forward to hearing your variations on this recipe!