Pizza Margherita

Yesterday I was having a total craving for pizza.  Being vegan and eating gluten free makes it challenging to call up my favorite pizza place because I can't eat anything they serve any longer!!  So it is actually easier just to make my own.  That way I can have the crust I want, the toppings I want, and the cheese I want.  Oh happy day <3  Plus homemade tastes WAY better than any other pizza place... Except this pizza shop in Temecula that serves this one pizza called 'White Lady' that has a white garlic sauce, Gorgonzola cheese, and sliced pears... I'll have to veganize that one day soon because its seriously the best pizza I've ever had... Until then, here is my recipe for my other favorite pizza, Pizza Margherita...

Pizza Margherita

1 Gluten Free Pizza Crust (I use Bob's Red Mill)
1/3 Jar Premade Tomato Pasta Sauce (I used Sun Harvest tomato basil)
1 package Daiya Mozzarella Vegan Cheese
1 Cup halved grape or cherry tomatoes
1/2 Cup Fresh Basil, chopped

Preheat oven and prepare crust according to the pizza dough package directions.

Roll dough out into a rectangle the size of a large baking sheet (13x9).  Spray baking sheet with cooking spray and transfer dough to it trying to make it fit as well as possible.  Some pizza doughs ask you to prebake the dough before adding toppings, if so go for it.  Once the crust is ready for toppings, spoon the tomato sauce onto the crust starting in the middle and working your way to the edges leaving about 1 in on the sides.  Next, add half the package of the mozzarella cheese.  Scatter the tomatoes across the entire pizza and sprinkle half of the basil.  Then, add the rest of the cheese.  If you have vegan Parmesan, you can sprinkle that on top too.  Bake according to package directions.  When the pizza is finished, sprinkle the remaining fresh basil on top while the pizza cools off enough to eat.  Slice and serve!!

Nutrition Facts (Approximate) Serves 8, Per Serving: 363 Calories, 5g Protein, 7g Fat, 56g Carbs, 6g Fiber, 18g Iron