Whole Foods makes organic pizza crusts, sold two-per-package, that are the vegan-equivalent of Boboli. Talk about convenient! The original recipe I modified called for two kinds of cheese - 1/2 a cup of mozzarella and 1/4 cup of Parmesan, but for both I used the vegan mozzarella from Galaxy Foods; use any mixture of vegan cheese that you like. Try out this topping tonight, and make up your own for the other pizza crust in the package tomorrow!Cut 1 cup of 1/2-inch thick zucchini slices, and cut a 1-pound eggplant into 1/4-inch thick slices. Arrange the slices in a single layer on 2 baking sheets coated with cooking spray; lightly coat the tops of the vegetables with cooking spray. Bake at 400 degrees for about 15 minutes on each side - I actually only did the second side for 10 minutes, as the eggplant especially looked browned enough and I didn't want it to burn.
Place one pre-made pizza crust on a baking sheet, and spread evenly with 1 and 1/2 cups marinara sauce (the one from Amy's is certified vegan and low in sodium), leaving a one-inch border. Top with the eggplant and zucchini slices, then sprinkle evenly with 3/4 cups of vegan cheese, 1/2 cup vegan pepperoni (in place of turkey pepperoni; I used Yves), 1/4 tsp. crushed red pepper, and 1/4 tsp. dried oregano.
Bake at 425 degrees for 10 minutes. Let stand for 5 minutes, then slice into 6 wedges. Each slices is 290 calories.
Cost:
zucchini $1.09
eggplant $1.99
pizza crust $4.99
marinara sauce $7.99
vegan cheese $3.39
vegan pepperoni $
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