1 pizza crust
½ recipe Cheesy Sauce (see below)
4 cups frozen spinach
2 tablespoons Bragg Liquid Aminos
2 cloves garlic, minced
1 large onion, chopped
2-3 tablespoons of cold-pressed olive oil
1-cup non-dairy cheese
½ green pepper, sliced (optional)
½ red pepper, sliced (optional)
Chop and sauté onion and garlic in 1-2 tablespoons of the olive oil and a little water until tender.
Thaw and drain spinach.
Add spinach, Braggs, and 1 tablespoon of olive oil to the cooked onion and simmer for about 4 minutes.
Remove from heat. Spread Cheesy Sauce over the pizza crust. Sauté most of the green and red peppers in 1 tablespoon olive oil and 2 tablespoons water until soft. Reserve a few slices uncooked for garnish. Spread spinach mixture evenly over the cheese.
Arrange peppers on the top of spinach mixture. Top with almonds and cheese.
Bake for 10-15 minutes, at 375º.
Garnish with parsley and remaining pepper slices.
1 eight ounce pack of non-dairy cheese
1 cup of organic, non-GMO soy milk (may need 2 tablespoons more to blend smooth)
2 small garlic cloves, chopped
1 teaspoon of vegan chicken-style seasoning
1 teaspoon Herbamare salt
2 tablespoons of lemon juice
Blend together one 8-oz pack of non-dairy cheese and 1 c organic soy milk (may need 2 tablespoons more to blend smooth).
Add 2 small garlic cloves, chopped, 1 teaspoon chicken-style seasoning; and 1 teaspoon Herbamare salt.
Blend and adjust seasoning to taste.
Add 2 tablespoons lemon juice.