Red Meat Allergy Friendly Vegan French Bread Pizza
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Learn more →Ingredients
4 servings
For the base
- 1 loaf french bread (about 12 inches), halved lengthwise
- 2 tbsp olive oil
For the sauce
- 1 can (15 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp sugar
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For the toppings
- 1 ½ cups vegan cheese, shredded
- ½ cup bell pepper, thinly sliced
- ½ cup cremini mushrooms, thinly sliced
- ¼ cup black olives, sliced (optional)
For serving
- fresh basil leaves, for serving (optional)
Instructions
- 1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a large baking sheet with foil.
- 2
Heat 1 tbsp olive oil in a small saucepan over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely so it doesn't burn. Add the crushed tomatoes, oregano, dried basil, sugar, and red pepper flakes, if using. Stir to combine, then simmer over medium-low heat until the sauce thickens slightly and the flavors meld, about 5 minutes. Season with salt and pepper, then remove from heat.
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