Dairy-free pizza, need I write more?!

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Dear dairy-free pizza,

You look absolutely wonderful today. Striking even. I cannot help but greet you with a sincere  compliment from the bottom of my heart because to write anything but elated praise to you would be a lie. Can you not see how beautiful you are for yourself? I suppose you cannot because you do not possess eyes. I am glad I am here to assist you in making you feel worthy of love and well, being eaten by me.


There was really no other option. You see, you were staring at me with incredible warmth and your being possessed so much flavor and zestiness. With a heart full of spinach and a soul full of juicy tomatoes, my mouth wanted to meet you, consume you. You had Daiya mozzarella cheese written all over you. We might have begun a love affair if you were still around today…


With contemplations of converting this to a pizza eulogy instead of a letter, sincerely yours,



Dear reader,

A pizza creator and pizza killer are both accusations you may call me and I will not object. Looking at the facts {in the form of afore-appearing pictorial evidence}, I am irrefutably guilty. If you would like some, it seems as though you may have to prepare your own {or locate a vegan pizza producing pizza shop, but that is entirely your prerogative and they do tend to be on the rare side, all too rare, if you ask me}. Hence, I am here not to save that beautiful, yet now deceased pizza, but to share with you how to create another one of your own and later murder enjoy.

Now, the secret to preparing a truly melt-in-your mouth, way-to-good-to-be-true-but-is-actually-true, veggie pizza is to sauté the veggies first. I learned this from Minimalist Baker’s veggie pizza recipe. That woman is a freakin’ culinary and food photography genius. Anywho, my toppings are a bit different from hers because I la la love the sautéed spinach, mushroom and roasted tomatoes combo. Random nutrition fact: Did you know that spinach is one of the most potent anti-cancer green veggies? Add some of that Daiya cheese, and OH MAH GAWD, it’s basically the best dinner ever. Italian is my favorite type of cuisine, what can I say. You can say, “Pizza murderer!” and I wouldn’t be able to stop you.



1 Whole Foods Market pizza crustyour own or one that is gluten-free  (I made the gluten-free crust version)
1/2 cup yellow onion, chopped
3 cloves garlic, minced
1 cup organic spinach, chopped
1 cup organic button mushrooms, chopped
1 teaspoon each of dried or fresh basil, oregano and garlic powder (Minimalist Baker uses a 1/2 teaspoon each, but I liked a full teaspoon better!)
1 large organic tomato, sliced and roasted
1/2 cup already shredded Daiya mozzarella cheese (optional)
1/2 cup vegan parmesan cheese (optional)

Pizza sauce: Minimalist Baker’s recipe but without the salt

1 15-ounce can tomato sauce OR 6-ounce can tomato paste (organic when possible)
1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar (I used date sugar)


1) Preheat oven to 425 degrees F and position a rack in the middle of the oven.
2) Bring large skillet to medium heat. Once hot, add 1/2 cup water, garlic and onion {I love to water sauté ~ no oil required and no burning will occur, just make sure to stir every few minutes}. Season with herbs and stir again. Cook until soft, which will be about 10 minutes. Add the spinach and mushrooms in the last few minutes, pour into a large bowl and set aside for now.
3) Make sauce by adding tomato sauce to a mixing bowl and adding seasonings to taste. I am not a salt user, which is why I didn’t include it in the recipe. Adjust seasonings to your liking. Set aside. As noted by Minimalist Baker, if using tomato paste, add water to thin until desired consistency is reached.
4) If making vegan parmesan,  blitz raw cashes, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh.
5) Roll out dough onto a floured surface and transfer to a parchment-lined round baking sheet. Add the pizza WITH the parchment directly to the oven to properly crisp the crust, so any round object will do as it’s not actually going into the oven.
6) Top with desired amount of tomato sauce (you’ll have leftovers, which you can store in a jar for later use), Daiya cheese and/or parmesan cheese and the sautéed veggies.
7) Use the baking sheet to gently slide the pizza directly onto the oven rack WITH the parchment underneath. Otherwise it will fall through.
8) Bake for 20 minutes or until crisp and golden brown. And voila! Your pizza is done and ready to kill {umm…I mean eat!}.
9) This recipe is a spin on Minimalist Baker’s and as she wrote, this pizza is mighty fine eaten cold although I would argue that the Daiya cheese is best consumed warm and melty. Eat this pizza as you wish! It will store in the fridge for at least a week and the freezer for at least two.

Sincerely yours,


P.S. Googling pizza quotes is perhaps one of the best things you could possibly do to waste time. Trust me.

P.S.S. Did you know that pizza was really invented in Ancient Greece and not Italy?! WOW. Why wasn’t I taught this in school? Why weren’t you taught this in school? Why isn’t this common knowledge?! I feel like I have been deceived on pizza history my entire life and that’s 27 years of pizza deception. I do not feel okay about this.


One Comment

  1. Lanyding says:

    It looks delicious and healthy!

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