Vegan Jalapeno Popper Pizza
Fresh sliced jalapenos, smoky, salty, sweet mushroom bacon, vegan mozzarella and cheddar. Hot and bubbly and amazing!
Servings: 4
Ingredients
- 16 oz. Pizza dough, vegan I used Trader Joe's
- 4 oz. Mushrooms, sliced thin
- 2 Tbsp. Soy sauce
- 2 Tbsp. Maple syrup
- 1 Tbsp. Liquid smoke
- 1 Jalapeno, fresh
- 2 Cloves Garlic, chopped fine
- 3/4 C. Vegan Mozzarella, I used Follow your heart
- 3/4 C. Vegan Cheddar, I used Follow your heart
- 1 Tbsp. Olive oil
Instructions
- Preheat oven to 450 degrees.
- Then, slice the mushrooms really thin. Place them in a small bowl and pour the soy sauce, maple syrup and liquid smoke into the bowl. Toss the mushrooms in the marinade, and let them sit in the marinade while you prep the rest of the pizza. You want them to sit for 15- 20 minutes at least. But the longer the better.
- Now, cut the top off the jalapeno and slice the jalapeno thin. Then chop the garlic.
- Next, roll out the pizza dough on a floured surface, as thin as you would like it in a large circle.(If you aren't great at rolling out dough, just press it out onto a pizza pan). Place the dough on a pizza pan sprayed with non stick spray.
- Then brush the top of the dough with the olive oil.
- Now, sprinkle with the chopped garlic, and then about half of each of the cheeses.
- Next, top with half the jalapenos, half the mushrooms, removing the slices from the marinade.
- Then the remaining cheese, the remaining jalapeno and the remaining mushrooms.
- Next, bake the pizza at 450 degrees for 8-10 minutes or until the pizza is nice and brown and cooked through. Serve immediately!
Notes
You can marinate the mushrooms before hand if you want, they can sit for a few hours or overnight.
You can use pickled jalapenos if you want to tone down the spice level a bit.