This is soooooo close to vegan, but the only available gluten free crust at the store today was one with egg. My usual was out of stock. This is really easy to make vegan though if you bother to make your own crust (sweet potato and cauliflower are good options), or your store is less sucky than mine.
Source: The Chutney Life | Makes: 2 Flatbreads | Time: 45 min
Changes: skipped onion (allergy issue); used shiitake mushrooms instead of baby bellas (what I had on hand); used vegan cheese; changed instructions as needed.
1 #BellPepper, diced (I had orange on hand)
1 #zucchini, diced
1 9 oz bag #broccoli florets (slice the big florets into thinner florets)
8 oz #mushrooms, sliced
EVO for the veggies (I used basil infused from Tubby Olive)
S&P, to taste
2 tsp garlic powder
2 cups vegan mozzarella shreds
1 tsp chili flakes
1/4 cup walnuts, toasted
2 cups #arugula
3 cloves garlic
1/4 cup olive oil
1/2 lemon, juiced
S&P, to taste
2 Caulipower crusts
Preheat oven to 400 degrees.
In a large baking tray, arrange veggies. Drizzle with olive oil, salt & pepper and place in the oven. Let cook for about 10 minutes or until the edges of the vegetables have started to brown (the crispier the better). Once this happens, rotate the sheet pan, flip the veggies with a large spatula and cook again until the veggies are browned on both sides. Mine took another 10 min.
Remove the veggies from the oven and sprinkle with garlic powder while still hot. Increase heat to 425F (if using Caulipower crusts).
Take your crusts out of the freeze. Add to large baking tray, spray top with some oil. Slather pesto on, heap the veggies on, and sprinkle with the vegann mozz and red pepper flakes.
Pop into the oven and cook 12-15 min, depending on how crispy you like your crust.
Remove from oven, slice on up, and enjoy!