Pineapple Veggie Pizza

Pillsbury Artisan Whole Wheat Pizza crust

6 Tbsp Mild Salsa (Black Bean and Corn)

2 Tbsp Nutritional Yeast flakes

2 tsp Bragg’s Organic 24 Herbs and Spices

Spray olive oil

3 Tbsp olive oil

1/2 pkg frozen chopped onion with bell peppers

1 pkg fresh sliced Bella mushrooms

1 pkg fresh broccoli, sliced carrots, & lima beans

1 can pineapple chunks (packed in pineapple juice-drained)

1 pkg shredded mozzarella cheese (Daiya)

 

In large flat sheet pan, spray olive oil and spread out pizza crust. Spread on salsa, spices, and nutritional yeast and pre-bake in preheated 350 oven for 8 minutes. While pizza crust is baking, cook onion and bell pepper in olive oil and add mushrooms, pineapple, and veggies in a large skillet on high heat.. Cover and cook until crust is ready. Using slotted spoon to drain liquid, spoon out cooked pineapple, mushrooms, and veggies onto top of pizza crust. Top with mozzarella cheese and bake an additional 6 minutes. Enjoy!!

I love this Pineapple Veggie Pizza and hope you will too! It combines whole wheat bread with yummy seasonings and healthy veggies. It is delicious and won’t last long.

 

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