“Tonight I wanted to feed my cold with some comfort food. I had a pizza base in the freezer and had some ready prepared roasted cherry tomatoes and skinned roasted red and yellow bell peppers in the fridge.
I crushed the tomatoes to cover the base, layered home made vegan mozzarella,* the peppers and then remembered I had some asparagus so popped on a few spears.
The richness of the roasted vegetables was absolutely delicious and even my vegan phobic partner tried and enjoyed it (only a very small piece as it was too nice to share!).”
*Home-made Vegan Mozzarella Ingredients
Yea, I see there wasn’t much left!
All good green light toppings, Maggie.
Am I correct in assuming that’s a white flour pizza base? I know what it’s like when we have something in the freezer that’s just begging to be used up. Maybe next time, have a go at making some home-made wholemeal pizza bases and freezing them. As Dr Greger says “shun refined grains, such as white bread and white rice”. (1)
The vegan mozzarella looks like a useful addition to the pizza, although I would personally avoid adding any salt at all to meals. Having said that, this is one that I will be trying out for myself.
1. Greger, Michael. The How Not To Die Cookbook: Over 100 Recipes to Help Prevent and Reverse Disease (Kindle Locations 1224-1225). Pan Macmillan. Kindle Edition.