Raw, Vegan, Grain & Gluten Free Since we are back on the 21 Days Raw Foods Challenge I’ve been experimenting with making wraps, crusts and…
Preheat oven to 375 degrees. Cover a cookie sheet with a sheet of parchment paper. Form the crust in a rectangle. You may want to make the sides slightly higher so that the toppings don't slide off. Bake about 35-40 minutes until browned.Remove from oven and add toppings: I spread an organic pasta sauce and then used Daiya vegan mozzarella cheese, basil leaves, red onion and mushrooms. I sprayed a little olive oil on the top of the veggies, using my Misto. Return to oven and bake until the cheese melts and the sauce bubbles. Also topped this with some nutritional yeast when finished in lieu of parmesan cheese. THE VERDICT: The vegan version was "okay" - not something I would probably serve again as it was not a hit with the family - in fact, my husband offered me his pieces, which I warmed up the next day. I'm glad I did the experiment and for individuals who would like a completely dairy-free version, this could be the answer. Will definitely make Megan's vegetarian version
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