We made this tasty vegan pizza while at the beach and it was so good! It’s easy to make homemade pizza and it still gets a crispy crunchy crust from the oven at a high temperature. I love eggplant and mushrooms on pizza, but I’ve never had the Gardein crumbles on pizza before. If you usually like ground beef on your pizza, this still give you the same flavor and texture, but it’s way healthier. My family agreed they would totally use that instead! I usually don’t even add vegan cheese when I make pizza at home, but know Josh likes it better with some kind of vegan cheese so I bought the Follow Your Heart Vegan Mozz Shreds and it was good! Of course we used Rao’s Marinara because it’s the best ever so it ended up being better than any vegan pizza we could have bought there.
Eggplant, Mushroom, and Beefless Crumbles Baked Pizza
1 ball of pizza dough, rolled out to fit on a baking pan
1/2 cup Rao’s Marinara sauce
1 eggplant, halved and sliced thin
8 oz baby bella mushrooms, sliced
1/2 onion, sliced
1/3 bag Gardein Beefless Crumbles
1 tbsp oregano
1 tsp garlic powder
salt and pepper
1 cup Follow Your Heart Vegan mozz shreds
- Preheat oven to 400* and add eggplant, onion, and mushrooms to a parchment lined pan and sprinkle with salt and pepper and cook for 20 minutes.
- Crank oven up to 500*
- Add beefless crumbles and spices to a saute pan and cook until they’re crispy, about 10 minutes.
- Spread dough on a baking sheet, then spread sauce, crumbles, veggies, and vegan cheese.
- Cook pizza on 500* for 10-13 minutes until crust is golden brown.