Pizza is one of my favorite foods ever. If I was stranded on an island, I think I would take pizza as my one food to have with me for life. But when I gave up eating dairy (for digestive reasons), pizza was the one thing that was dificult to even contemplate not having in my life. LUCKILY there is an easy way to make a plant-based pizza that is quick, nutritious, and tastes amazing.
I tried the Cappello’s Naked Pizza Crust last night and topped it with tomato sauce, basil, kale, eggplant, tomatoes, sea salt, and olive oil. With all the amazing flavors from these plant foods, I didn’t even miss the cheese. After baking, I topped it with organic extra virgin olive oil, bought from our farmers market, for some added taste and healthy fats.
The Cappello’s pizza crust was delicious! I baked mine on a cookie sheet, but next time I would take their suggestion and bake it right on the rack for a more crispy crust in the middle (this one got crispy on the ends but not so much in the middle). Although their crust does contain “cage free” eggs (I recently talked about what kinds of eggs are good to buy on instagram), I read about their practices and where they source their ingredients from to make sure everything used is of the highest quality (which it is!). I love finding companies who have quality and sustainability in mind when creating foods for the current market and I like to support them over big brand names that don’t have the nation’s health in their best interest.