Quick Plant-Based Pizzas
from Tiffany at eatathomecooks.com
Servings: 2 pizzas
Calories: 484kcal
Ingredients
- 2 red onions chopped
- 3 cloves garlic crushed
- 2 bell peppers any color, chopped
- 16 oz. sliced baby bella mushrooms
- 2 tsp. oregano
- 2 tsp. basil
- 1 tsp. crushed red pepper flakes
- 1 tsp. thyme
- 1 tsp. fennel
- ½ 6 oz. can sliced black olives
- 28 oz. can crushed tomatoes
- 2 tsp. red wine vinegar
- 1 tsp. basil
- ½ tsp. oregano
- ½ tsp. garlic powder
- salt & pepper to taste
- 2 whole wheat pizza crusts or 8 whole wheat pita bread rounds
- mild banana pepper rings optional
- 8 cups chopped greens kale, spinach, chard, romaine etc.
Instructions
- In a large skillet, cook the onion and garlic until the onion is soft.
- Add a bit of water if it begins to stick.
- Add the bell peppers, mushrooms, oregano, basil, red pepper flakes, thyme, fennel and black olives.
- Cook until the vegetables are tender-crisp.
- In a medium-sized bowl, stir the crushed tomatoes, vinegar, basil, oregano, garlic powder, salt and pepper together.
- Spread some sauce on each crust.
- Top with cooked vegetables.
- Add mild banana peppers if you like.
- Cook on a baking sheet at 400° for about 10 minutes. Top cooked pizzas with chopped greens.
Nutrition
Serving: 6to 8 | Calories: 484kcal | Carbohydrates: 87g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Sodium: 1288mg | Potassium: 1041mg | Fiber: 8g | Sugar: 12g | Vitamin A: 5733IU | Vitamin C: 78mg | Calcium: 284mg | Iron: 8mg