Vegan Pizza

I am not a big fan of Italian food, but if you look through my recipes, you'd probably beg to differ. Simply put, I have been finding ways to make pasta agreeable to my taste buds because I run really well on pasta. But one form of "Italian food" is pizza. I say "Italian food" is because pizza as we know it, is an American food. I like to call mine a hybrid, because it doesn't have the gross amounts of cheese normal American pizza does, and it has some ingredients cooked on the pizza and some not like Italian pizza.

Anyway, enough about that. Since we like to carb load with pizza, we eat a lot of it while we are training. So, we decided to build a pizza oven in our back yard. The project is about halfway done. Except...my husband just broke his scapula. Yes, his scapula, as in his collar bone. Mountain biking accident. 0.04% of all fractures are scapular. Never broke a bone, so he went all out. Anyway, so now the oven is kind of on hold AKA I get to build it and I don't think he trusts me to do it...

Anyway, let's get to the pizza.

To me, the most important part is the crust. If the crust is no good. It doesn't matter what you put on the pizza. It's no good. My favorite crust recipe is actually from my good friend, The Mama's Girls, One Dough to Rule Them All. It is awesome. I love this dough recipe because I use it for everything. Bread. Pizza. Pita. Rolls. And it is fast. 1 hour. Start to finish. Awesome.

Next most important part is fresh toppings and good sauce. As for toppings, you can use anything. I love to choose from the following: kale or spinach, olives, bell peppers, thinly sliced potatoes (if carb loading), artichoke hearts, pineapple, tomatoes, basil, and balsamic vinegar glaze. So good.