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Arrange a rack in the bottom third of the oven. Place a heavy rimmed baking sheet upside-down on the rack, and heat the oven to 450°F. Let 1 pound store-bought or homemade pizza dough come to room temperature on the counter while you prepare the toppings.
Thinly slice 1/4 small red onion and 1 large roasted red pepper (from a 12-ounce jar). Chop 10 pitted Kalamata olives (about 1/4 cup). Drain 1 (12-ounce) jar quartered artichoke hearts.
Divide the pizza dough into two pieces. Working with one piece of dough at a time, place the dough onto a 12-inch piece of parchment paper, and shape it into a 10-inch round. Brush the dough with 1 teaspoon of olive oil, then spread 1/4 cup store-bought or homemade pizza sauce into a thin layer onto dough, leaving a 1/2-inch border. Carefully remove the preheated baking sheet from the oven and use the parchment paper to slide the pizza onto the back of the baking sheet.
Arrange half the red onion, roasted red pepper, Kalamata olives, and artichoke hearts evenly over the crust. Top the pizza with 1/2 (7.1-ounce) package Daiya Mozzarella Cutting Board Cheeze Shreds. Bake until the crust is golden brown and crisp and the cheeze melts, 10 to 12 minutes. Remove the pizza from the oven and top with fresh oregano leaves. Cool for 2 minutes before slicing and serving. Repeat with the remaining dough, pizza sauce, and toppings.
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