Vegan garden veggie pizza
650 cals, 19p, 84c, 23f (per meal)
1 1/2 cup (378g)
1 tbsp (15mL)
1/3 cup, sliced (31g)
4 tbsp, sliced (35g)
2 oz (57g)
2 large (252g)
4 dash (1g)
2 tsp (7g)
2 dash (1g)
4 oz (113g)
1
Preheat oven to 350°F (180°C).
2
Heat oil in a small skillet over medium heat. Add mushrooms and some salt and pepper. Cook until mushrooms have softened, 5-7 minutes. Remove from heat and set aside.
3
Place naan on a foil-lined baking sheet. Spread pizza sauce evenly on the naan and swirl in the garlic powder, Italian seasoning, and crushed red pepper (for no heat, omit the crushed red pepper).
4
Sprinkle cheese, mushrooms, onion, and bell pepper on top. Bake until onions are translucent and edges are crispy, about 10-15 minutes.
5
Slice pizza and serve.