Vegan Summer Pizza (Light Crust)



Preheat oven to 375 degrees Fahrenheit or heat pan with lid and wipe with a bit of Avocado oil to prevent sticking.

If making own crust, pulse lentils and quinoa in food processor until chunky but smooth and then press into oiled baking pan. Make sauce in advance if you decide to follow our delicious homemade recipe! Prebake for approximately 7-10 minutes, or until slightly dried and golden.(Skip to last paragraph if you followed this crust.)

Place tortilla (which is a good serving per person), in baking pan and spread with sauce.

Layer veggies and sheese to your liking. Bake for 5-7 minutes or heat in covered pan on medium low heat until your cheese alternative melts and veggies appear bright green. Allow to cool for 2-3 minutes before slicing and serving.

Some other great toppings are sauteed mushrooms, re-fried or seasoned beans (for a Tex Mex feel), eggplant, zucchini, onion, and many more! Get creative. It’s hard to mess up vegetable combinations!

*This recipe is vegan/vegetarian, dairy free, and egg free.