Vegan deep dish I made from scratch, Lou Malnati’s style! I topped it with spinach, mushrooms, garlic basil pesto, artichoke hearts, tofu ricotta, thick tomato sauce and crushed almonds for parmesan. The crust was aaaaalmost spot on to Lou’s and it didn’t collapse under the weight of toppings! The only thing that could’ve made it better would’ve been friends to share it with ):
The result of being broke and working with what you’ve got. Even though this pizza recipe screams haggard college high-dea, it actually makes an awesome snack or appetizer if you slice it up for a party. Place one tortilla on a pan with canola oil spray. Sprinkle a generous amount of Daiya on top of the tortilla, place the second tortilla directly over this. Once cooked, the cheese acts like glue, holding the two together and making the pizza less likely to crumble after being baked. Lightly spread marinara sauce on top of second tortilla, followed by more Daiya. Thinly slice veggies and throw on top with fresh basil. Bake at 350 degrees F for 12-15 minutes.