Sticking to a pizza routine is boring. Everyone has their favorite topping combinations but it’s important to remember how many other great options are out there. In a past life, I worked at a cafe where the cook would make me these amazing pizzas loaded with veggies, and they didn’t even have soy cheese on them.
This pizza is inspired by that cook in the cafe, but I also added Daiya cheese, because, why not?
- 1-2 roma tomatoes, thinly sliced
- 1 cup spinach
- ½ avocado, cubed
- ¼ cup red onion, finely chopped
- 5-10 leaves basil, depending on size
- 1 clove garlic, minced
- ½ cup Daiya shredded mozzarella cheese
- Pizza dough*
*Note on pizza dough: I use the boule recipe from Artisan Bread in 5 most often, but the other night I used dough mixed up by our local co-op due to lack of time. This post seems to explain the boule recipe well, but the book is really the best source.
Preheat the oven to 400 degrees. Spray a pizza pan with cooking oil or coat it in cornmeal. Take your dough and with a rolling pin, roll it out to whatever thickness you prefer. Brush the top of the dough with olive oil.
Put one layer of spinach on the pizza, followed by a layer of roma tomatoes. Next, sprinkle on onion and avocado. Take full basil leaves and lay on the pizza, or if they’re large, rip into smaller pieces and spread around. Mince one clove of garlic and disperse on the pizza.
Finally, top it all with Daiya mozzarella cheese (or your DF cheese of choice). Put in the oven for about 20 minutes or until the crust is brown and the cheese is melted.
The avocado is one of my favorite parts of this recipe. It’s so creamy and really adds to the creaminess you get from the Daiya cheese. It was a hit with the dairy- and meat-eater too, so it is a tested and approved crowd-pleaser.