Veteran – Vegan Veggie Pizza

Before I share with you a WONDERFUL YUMMY recipe…I wanted to get personal for a moment (crazy…veteran mom getting personal online- doesn’t happen…prepare yourself…)

I have amazing friends that inspire and uplift me.  Each time I am around them- I learn something new about myself that I needed to know to move forward.  They are my “ANSWERS”.

It is a blessing to have friends that share my beliefs in nutrition- which is a big part of my life.

It is a blessing to have friends that are sensitive to my feelings and desires.

It is a blessing to have friends that let me share my gifts and talents…and help me identify them more.

It is a blessing to have GREAT friends…I love them!!!  I love connecting with people- and that is a reason why I love having this site.  It is a fun way to connect & share.

Thank you for letting me share 🙂



Here is a recipe for the pizza I made for my family this past week (it’s a modified version of Rip Esselstyn’s Supreme Pizza- which he gave me permission to share).

I was pleasantly surprised how good it was.  My kids (6 & 3 yr old) had to pick off a few of their least favorite ingredients but they didn’t mention that they missed the cheese- that was cool!  I loved the spinach!  And I loved this pizza as a leftover!  Also- I haven’t been fan of any veggie burger I have ever tried.  But for some reason- on a pizza…the veggie burger tastes REALLY GOOD.  I believe I purchased AMY’s brand.


Vegan Veggie Pizza


1 jar pizza sauce

2 Pizza Crusts- Whole Wheat Pizza dough (see recipe here)

8 ounces frozen spinach, thawed, rinsed, and drained

8 ounces mushrooms, sliced

1 onion, sliced thinly

2 cloves garlic, minced

2 red bell peppers, seeded and sliced

2 veggie burger patties, thawed and chopped

2 roma tomatoes, sliced

1-2 TBS nutritional yeast

Preheat oven to 425 degrees.  Spread a thick layer of sauce on the crusts.  Cover with a generous amount of spinach and top with the remaining ingredients except for the yeast.  Cook on a sprayed baking sheet or pizza stone for 15-20 minutes.  Sprinkle the pizzas with nutritional yeast before serving.



Source: WFM 1-10

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