Roasted Eggplant, Broccoli, And Mushroom Vegan Pizza
I firmly believe one can’t go wrong with homemade vegan pizza, but last night’s pie was especially delicious. Do I always say that? Anyway, I made a whole wheat crust and got to chopping veggies while letting the dough rise. I popped the sliced eggplant and chopped broccoli in the oven for a few minutes just to get the roasting started. Then, I flattened out the dough to prepare it for its yummy toppings. I may have even tried tossing it around a little just for good measure, but luckily I didn’t drop it because with the little man playing with modeling dough right beneath me, which would have ended up in a bad mix. Once it was circular enough for my liking, I majorly loaded that baby down with veggies!
Of course, I topped it all off with Daiya, a mix of cheddar shreds and mozzarella shreds, and popped it in the oven. Sooo good! No matter what the other toppings, 90% of the time I’ll find a way to get mushrooms on there too. I’m pretty sure mushrooms were meant to adorn pizzas (and be awesome “steaks”, sandwiches, be stuffed with goodies…). When I went vegan, I’m sure I wasn’t thinking I’d be eating awesome pizza whenever I wanted, but I’ve had far better pizza in my vegan days than I ever ate back then!
What are your favorite vegan pizza toppings? I think my next one will be a vegan Hawaiian barbecue pizza! Well, I should probably get to dreaming up tonight’s dinner. I soaked some garbanzo beans and I’m not quite sure what I want to make with them yet. Thanks again for all of your suggestions on what to make for the wedding shower. Next I have to come up with games, so if any of you know about those, feel free to let me know! I hope everyone is having a great day filled with lots of yummy vegan food.