Corn and Carrot Pizza
1 ready-to-use 12 pizza crust (check ingredients to confirm its vegan)
extra virgin olive oil
8 oz. vegan pizza sauce
1 14.5 oz. can of whole kernal white corn, drained
3 or 4 regular-sized carrots, shredded
3 to 4 oz. tofu mozzerella (or your favorite mozzerella substitute–I use Rella)
1/2 green bell pepper, sliced
Brush pizza crust with olive oil. Spread pizza sauce over crust. Empty can of corn (drained) into an even layer over sauce. Cover corn with shredded carrots. Sprinkle shredded tofu mozzerella over carrots. Top with green pepper. Follow baking directions for pizza crust (usually 8-12 minutes).
The carrots seem to add a sweet flavor to the pizza, so you may adjust how much you use according to your own taste. But this pizza had my friends raving about it.
And of course, it tastes best when you use all organic ingredients.
Thank you and enjoy!
SO HOW'D IT GO?
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