This was so tasty we were shouting “CALL THE POLICE THIS PIZZA IS TOO FUCKING GOOD” over and over again in drunken joy.
Whole wheat crust, home-made hummus, portabello mushrooms, zucchini, sundried tomatoes, kale, and stuffed manzanilla olives with a generous sprinkle of chilli flakes. Nom!
[5-0, at your service. - ed.]
reblogged from vacationbastard:
Made two of these. Parm insisted on pepperoni. I think we could’ve gotten weirder. Next time.
gpoy, every day @ 5PM
(Source: jose-callejon, via kissyoureyelids)
Pizza Sunday Forever:
Tortilla pizza with veg meatballs, jalapenos, pineapple, zucchini, yellow squash, Daiya and Follow Your Heart mozz.
Super sexy stuffed crust close up. #whatveganseat #vegansofig #pizza #vegan (Taken with instagram)
Potato-rosemary pizza. Don’t question it. Just do it. 1. Fave vegan thin crust: Free-form it and partially bake it first. 2. Sauce: Tofu, a splash of almond milk, a few shakes of nutritional yeast, and any Italian seasoning on hand (salt, too, if you like). Blend til smooth. 3. Fingerling potatoes; microwave 2 mins, then slice. 4. Lots of fresh rosemary. Bake right on rack or pizza stone in a HOT oven til crust crisps. Add fresh ground pepper, and serve. Need cheese? Sprinkle on a little Daiya before adding potatoes. Seriously amazing. How have you lived without this before now?
