We have pizza night at our house on a regular basis. Eating a plant-based diet has not changed our pizza tradition, either. We use our homemade 1/2 whole wheat dough, pizza sauce, and pile on the veggies for a full and satisfying pizza, and occasionally we will buy a vegan cheese for a little extra something on our pizza. We like the Daiya mozzarella-style shreds, and we also tried the Follow Your Heart block of mozarella-style vegan cheese and that was pretty nice on pizza, too. I while back, I was reading a magazine or on the internet and came across the idea to make mini pizzas in muffin tins. I made them this way several times last spring during softball season when we needed a meal that was portable and could be taken on the go. Unlike a usual, messy pizza slice, these little mini pizzas are very manageable and much less messy if you need to take them in the car. The girls also just like to eat them at home, too, because it is a variation on the usual pizza theme.
I spray my muffin tins with a spray canola oil before putting the pizza dough into the tins to avoid sticking. Then, I grab a small ball of dough and stretch it with my fingers into a small circle. Fit the circle into each hole of the muffin tin.
Then, spread a small amount of your desired pizza sauce (many times, this is marinara at our house) on each circle. Top the way that you like.
Bake at 375 degrees for approximately 10 minutes, or until the crust is baked through and the ingredients look done.
The kid's favorite, olive pizza.
The parents' version, with lots of veggies.
Yum!
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