December 21st, 2024
Recipes
Spicy Vegan Sausage Pizza
Valentina P
- Difficulty
•
- Time 30"
A tasty store-bought pizza crust topped with melty cheese, spicy vegan sausage, mushrooms, onion, and a hint of basil. Super satisfying.
How To MakeDiet Type: Plant-based
Shopping List
- 1 1 fresh or frozen pizza crust of choice
- 1/2 cup tomato sauce or pizza sauce
- 3/4 cup shredded vegan mozzarella
- 1 to 2 spicy vegan sausage(s)
- 4 whole white or porcini mushrooms, sliced
- 2 tablespoons vegan parmesan (store-bought or homemade)
- sliced fresh basil, to taste
- red onion slices, to taste
- red pepper flakes, garlic powder and olive oil, to taste
Instructions
- Step 1: Heat a dry skillet over medium-high heat and crumble in the sausage with your hands. Cook until browned on all sides. Set aside. Note: If you can't crumble your sausage, try slicing it instead.
- Step 2: If pre-baking the crust is required before adding the toppings, do so now. After pre-baking, adjust the oven to 450 degrees Fahrenheit.
- Step 3: Brush a thin layer of olive oil over the pizza crust. Then spread the tomato sauce over the pizza, adding more sauce as needed for the size of your pizza. Follow with the mozzarella and the browned sausage. Next scatter the sliced mushrooms and red onion. Sprinkle a little parmesan over everything.
- Step 4: Bake the pizza for 6 to 8 minutes, or until the toppings are hot and the pizza is crisp. A pizza stone or pan will yield the crispiest crust results.
- Serve: Remove the pizza from the oven top with basil, a sprinkle of garlic powder, and some red pepper flakes for a bit of extra heat. Enjoy.
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Spicy Vegan Sausage Pizza
PT30M 1 1 fresh or frozen pizza crust of choice 1/2 cup tomato sauce or pizza sauce 3/4 cup shredded vegan mozzarella 1 to 2 spicy vegan sausage(s) 4 whole white or porcini mushrooms, sliced 2 tablespoons vegan parmesan (store-bought or homemade) sliced fresh basil, to taste red onion slices, to taste red pepper flakes, garlic powder and olive oil, to taste Gluten Free Vegan 3 Servings
Ingredients:
