Simple and delicious, this pizza is the perfect meal. Use this recipe with our homemade pizza crust (standard or gluten-free) recipes.
| Servings |
2 slices
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 250 | 0mg | 3g | 16g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
3.7 | Water saved (gallons) [animal consumption only] |
 |
14.8 | Manure (pounds) not deposited into the environment |
 |
16.6 | Grains / feed (pounds) not consumed by animals |
 |
36.2 | Methane (gallons) not created by animals |
 |
443.5 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
Ingredients
- 3 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 C mozzarella cheese (almond) (shredded)
- 6 Roma tomatoes (thinly sliced)
- 1/4 C basil leaves (fresh) (chopped)
- 2 Tbsp oregano (fresh) (chopped)
- 1/4 C Parmesan cheese (non-dairy grated)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Mix the olive oil, salt and pepper in a small bowl; spread the oil mixture onto a prepared pizza crust.
- Top the crust with the cheeses, tomatoes and herbs, and bake at 375 degrees for 8 to 12 minutes.
Recipe Notes
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
© Mainly Vegan LLC