We have a confession to make: We have NEVER been to the Vegan paradise that is California. The place that is teeming with vegan bakeries, restaurants, ice cream parlors, and food trucks. The place known for it's fresh produce. The place that is the home of Veg News! Don't worry...we will make our way to The Golden State eventually (after all, it's on KT's bucket list), but until then, this undeniably delicious pizza pie, topped with fresh California avacados will do.
Fifty Nifty Pizzas of America#5 - California!
Pizza Crust1/2 cup Pizza Sauce
1/2 Green Bell Pepper, cut into strips
1/2 Red Bell Pepper, cut into strips
Gardein Chik'n Strips
Sundried Tomatoes
Daiya Mozarella Cheese
Vegan Parmesean
1 Avacado, cubed (for garnish)
Cilantro, chopped (for garnish)
1. Preheat oven to 450 degrees.2. Spread sauce onto crust. Top with Chik'n strips, Bell Peppers, Sundried Tomatoes, Daiya Mozarella, and Vegan Parmesean. Garnish with freshly ground Black Pepper or Italian Seasonings, if desired.
3. Bake in the oven for 10 minutes on the middle rack, then 8-10 minutes on the bottom rack for our signature crispy crust!
4. Garnish your personal pieces with as many avacado chunks and sprinkles of cilantro as you desire! The more the merrier!
5. Sing "California Girls" at the top of your lungs while dancing around the kitchen and chowing down.
This pie tastes like a sunny day spent by the beach. Or like a long hike beneath towering Sequoia trees. Or maybe it just tastes like pizza covered with avacados. No matter what, you should probably make it, and keep on dreaming about the California sunshine.
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