Toppings:
2 cans wild caught Alaskan salmon (optional; omit for vegetarian or Vegan)
1/2 medium onion, sliced
red bell pepper
fresh or frozen spinach, cooked and squeezed dry
garlic, chopped
cut fresh green beans
5 sundried tomatoes, chopped fine
2 organic carrots, chopped
1 c. fresh collards (or kale), chopped
~ 7 oz organic black beans, drained
2 jalapeños with seeds, sliced
sliced fresh tomatoes (no sauce - we used 8 small homegrown tomatoes from Sandy)
Vegan Gourmet Rice Vegan cheese, cheddar flavor shredded
Goat cheese (optional, I didn't use it but Jon loves it)
Seasonings:
garlic powder
onion powder
crushed red pepper flakes
cayenne pepper (optional)
Italian seasoning
oregano
rosemary (we used fresh)
fresh basil leaves
Slice and chop veggies and drain canned salmon (or you can use smoked salmon or nova lox). We used an assembly line of the toppings where everyone could chose what they wanted and top my homemade pizza crusts*. Bake the pizzas on pregreased (with nonstick spray) cookie sheets at 450 degrees for 25 minutes or until the vegan cheese is melted and the toppings are hot. This goes great served with grilled artichokes and a nice side salad, at least in theory. These were so filling that chowed down on the pizzas alone.
* For another gluten free pizza option, see Melissa's who misses good pizza?
Jon's Goat Cheese Pizza [Dairy Full, Beware!] :
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