Make-Your-Own Cheese Pizza Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 25 minutes
One 15-ounce can no-salt-added tomato sauce
One 6-ounce can no-salt-added tomato paste
1 tablespoon extra virgin olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
2 pinches of garlic powder
½ cup water
Salt and black pepper to taste
1 or more individual store-bought pizza crusts (or you can use your favorite pizza dough recipe—most are vegan; use gluten-free if necessary)
Basic Cashew Cheese Sauce
Assorted pizza toppings, such as sliced mushrooms, bell peppers, red onion, artichoke hearts, chopped fresh tomatoes, sundried tomatoes, olives, pineapple, chopped fresh basil
Sliced vegan sausage, chopped chickenless strips, or beefless crumbles, optional
1Combine the tomato sauce, tomato paste, olive oil, basil, oregano, garlic powder, and water in a medium pot and bring to a boil.
2Reduce to a simmer and cook, stirring occasionally, for 15 to 20 minutes, until thickened.
3While the sauce is simmering, follow the instructions for your pizza crust(s) or pizza dough recipe for preheating the oven and preparation.
4Prepare your toppings and place them on a tray or set them out on the counter, getting them ready for the teens to invade.
5Once the oven is hot, spread sauce on top of the crust(s), leaving 1 inch around the perimeter. Drizzle or spoon the cheese sauce over the top, using as much or as little as you like.
6If the crusts are small enough, everyone can add make their own individual pizza. If the crusts are large, you can let each person add toppings of their choice to half of a pizza.
7Bake the pizza(s) according to the recipe instructions. Once done, remove the pizza(s) from the oven, slice, and serve.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!