• two 9" frozen vegan corn meal pizza crusts
  
• 1 cup Veganaise
  
• 1 and 1/2 teaspoon garlic powder
  
• 1 tablespoon oregano
  
• 1/2 teaspoon cayenne pepper (optional)
  
• 1 cup shredded vegan mozzarella cheese
  
• 2 cups fresh spinach leaves
  
• 1 cup black olives
  
• 1 cup pineapple segments
  
• salt and pepper to taste
  

Preheat oven to 425 degrees. In a
medium sized bowl, combine Veganaise,
shredded Vegan cheese substitute,
garlic powder, oregano, and cayenne
pepper. Spread most of mixture evenly
on frozen cornmeal crusts. Layer
Spinach leaves thinly so as to cover
the white sauce on both crusts. Spread
a second layer of sauce over the
spinach. Organize black olives and
pineapple segments on top. Sprinkle
with salt and pepper. Bake for 15
minutes. Slice and enjoy!

This is a very versatile recipe. You
will obviously use your own favorite
pizza toppings, mine happen to be black
olives and pineapple. Other toppings
that I use are Vegan pepperoni slices,
caramelized onion, chopped tomato,
chopped shallots, and green peppers.
Also, adding a thin layer of tomato
sauce over the white sauce gives it a
fun zip! This same recipe on a brown
rice crust (also available in the
frozen section of most heath food
groceries) will work for those who are
looking for a gluten-free option. One
important note is to make sure the
cheese substitute you use is truly vegan.
Most have Casein, a milk protein, but
there is one brand that I have found,
called actually VEGAN, that is casein-
free and comes in a purple package.
Hope you all enjoy and I'm looking
forward to hearing your variations on
this recipe!

Serves: Two 9" Pizzas

Preparation time: 10 minutes