A couple of months ago, we were invited over to our friends’ house for dinner. They made these wonderful little vegan pizzas on a thin, whole-wheat crust. I thought for sure that the crust was homemade, but I was surprised to learn that it was actually Pillsbury’s Artisan Pizza Crust.
Now, flash forward to this past weekend and we finally remembered to pick some up from the grocery to make at home. Our friends had divided the dough into smaller pizzas, which made for a thinner, crispier crust. We decided to just leave the crust as-is, which made for a thicker, chewier crust. We topped ours with a simple tomato sauce, Daiya Mozzarella Cheese, green olives, cremini muchrooms, onion and mixed greens.
The final result was way better and way cheaper than any kind of vegan pizza we could get around town (sadly, Louisville has a lack of vegan pizza options unless you want to just get it without cheese). And it took about 20 minutes total to make, which is less time than it would take to pick up a pizza or have it delivered. I still love to make homemade pizza dough, but this is a great option if you don’t have the time to spend waiting for the dough to rise.