Foodie Friday: Vegan Amazing Pizza Casserole

Foodie Friday: Vegan Amazing Pizza Casserole

So, I realize we’ve been posting a lot of somewhat “indulgent” foods on here lately. Call it winter, but I’ve just been in a serious comfort-food mood lately. We have plenty of veggies, rice and beans. Seriously. Sometimes, though, you just want some awesome food–cue this vegan amazing pizza casserole!

I’m a little bummed about the Super Bowl this year, as a super Packer’s fan (Go Pack Go!), but I’ll still be tuning in of course. This pizza casserole is perfect game-day, party food. It will fill up your plant-based-diet guests along and satisfy your meat-eaters and in-betweeners. It’s THAT good. Plus it’s ridiculously easy.

Vegan Amazing Pizza Casserole:

2 Rustic Pizza Crusts (1 regular & 1 thin crust)

1 TBSP Cornmeal

Garlic salt

1 bottle Contadina Pizza Sauce (or other pizza sauce)

1 package Tofurky Italian Sausage  sliced into thin “coins”

2 cups of spinach

1 cup Daiya Mozzarella Style Shreds

1 small can of mushrooms (optional)

Spray a glass casserole dish, or deep-dish pizza pan with non-stick spray. Next, sprinkle cornmeal on the bottom. Unroll the thin crust into the bottom of the pan. Then, open the regular crust and roll it into a long “snake” roll, and coil around the sides of the casserole dish. Sprinkle crust with garlic salt. Cover bottom with a thin layer of sauce. Add sausage, spinach, mushrooms, and top with cheese. Squirt another thin layer of sauce over the top. Bake at 425 for 15 minutes until crust is cooked through. Finally, serve with sides of the pizza sauce for dipping.

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