After nearly a full week of eating out, and weeks of relying on Hello Fresh, it's time for me to face reality again. What better way to transition back into cooking at home then with a quick and easy vegan pizza?
What makes it so quick? Using frozen pizza crusts and pre-made sauce. Of this means more sodium, which isn't great, but I don't have the time and energy every single time I cook. Also, it's cauliflower crust, which is better than some greasy, doughy take-out pizza crust. And, there's no cheese. And if you're a kidney patient with a potassium issue, this recipe has no tomato to worry about.
Inspiration: The Veg Space | Makes: 2 personal pizzas | Time: 25 min
Changes: used frozen pizza crusts; used a different type of broccoli; forgot the sun-dried tomatoes and hazelnuts; used garlic powder instead of oregano; used harissa sauce instead of passata
Cooking spray (I used an olive oil based one)
~1/2 cup red onion, finely chopped
3 leaves of #kale, finely chopped
~1 cup tenderstem #broccoli, cut into florets
1/2 red chilli finely sliced
Garlic powder, S&P, to taste
Pre-heat oven to 425F.
Spray frozen pizza crusts with a bit of cooking spray. Divide the harissa sauce between the two crusts, and then divide toppings across each crust.
Bake for 13-15 minutes until toppings are turning brown and the base is cooked throughout.