Do you love pizza? You’re a human, so of course you do. Warm and gooey, crispy crust, all your favourite toppings.
I was lucky that Daiya (vegan cheese alternative made from tapioca and arrowroot flours) had been on the market for a year before I went vegan. It made the transition easy when I was still craving cow cheese. So cheesy vegan pizza is a no-brainer: just swap the cow stuff for Daiya. But cheese-less pizza can be amazing too, and much lower in fat. And now that I’m not craving cow cheese anymore, I don’t feel the need to eat so much Daiya. When I made pizza for my family this week, I made two versions of Hawaiian pizza: one with Daiya for the kiddies and one without and the cheese-less one was just as awesome.
The inspiration for my BBQ sauce came from Amy’s Roasted Vegetable No Cheese frozen pizza which we’ve been loving for years. Pizza needs no cheese when you have a great sauce! BBQ sauce goes great with pineapple, and since I love kale, I’ve thrown it on too, and love how it crisps up on pizza.
1 large pre-made whole grain pizza crust
1/2 recipe for BBQ sauce, below
1/4 cup fresh pineapple, cut into chunks
1/4 cup veggie ham or bacon, chopped (we like Yves Bacon Strips)
1/4 cup kale, chopped thinly, then massaged with a bit of oil
other veggies of your choice (we used mushrooms and red pepper)
Daiya shreds (optional)
Italian seasoning to sprinkle on top
You know how to assemble a pizza, right? Bake at 425 degrees for about 20 minutes.
Sugar-free BBQ Sauce
1 cup ketchup (we like Organicville‘s best, it’s organic and sweetened only with agave)
1 Tbsp mustard
1 Tbsp balsamic vinegar
1 tsp lemon juice
1/2 tsp soy sauce
black pepper, to taste
Combine all ingredients in a bowl and mix well. Makes enough sauce for two large pizzas.