Vegan Tomato-Basil Beef Pizza with Tomato-Cucumber Salad
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Learn more →Ingredients
4 servings
For the pizza
- 1 gluten free pizza crust (about 12 inches)
- 2 tbsp garlic-infused oil, divided
- 1 can (14 oz) diced tomatoes, drained
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- salt and pepper, to taste
- ¾ lb lean ground beef
- 3 scallions, green tops only, thinly sliced
- 1 ½ cups shredded mozzarella cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - ¼ cup fresh basil leaves, torn
For the salad
- 2 medium tomatoes, diced (about 1 ½ cups)
- 1 medium cucumber, diced (about 1 ½ cups)
- 2 tbsp garlic-infused oil
- 1 tbsp red wine vinegar
- 2 tbsp fresh basil leaves, torn
- salt and pepper, to taste
Instructions
- 1
Preheat the oven to 425°F (220°C). If using a pizza stone, place it in the oven now to heat.
- 2
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the beef registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Season with salt and pepper, then drain any excess fat and set the beef aside.
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