Think you can't follow a healthy lifestyle AND eat pizza? Think again! This vegan pizza crust is absolutely delicious and is oil free, salt free, gluten-free, AND sugar-free. Not to mention, it's so much more than a pizza crust. Serve it as pita bread, a flatbread for sandwiches, or chips for dipping.
Our customer service rep Mindy came up with the base for this crust (quinoa + water) and you can spice it anyway you would like! Turst us, you'll never go back to store-bought again.
The best part? Making healthy pizza is easy when you pair with our Ricotta Style Mushroom and Tomato Bake. You have a vegan pizza in 3 easy steps with minimal effort.
Prep Time: 5 minutes
Bake Time: 30 minutes
Servings: 2 Personal Pizzas
1 cup of quinoa (uncooked)
1 cup of water
Spices optional, get creative!
For garlic rosemary crust try:
1 clove of garlic
1 Tablespoon of nutritional yeast
1/2 teaspoon of dried rosemary
2 cups of MamaSezz Ricotta Style Mushroom and Tomato Bake
to 400 degrees
quinoa, water, and spices until you reach a dough-like texture
onto a nonstick baking pan, or rubber baking mat into the shape you'd like
for 20 minutes, flip and bake for another 8 minutes
Pile on the good stuff...
add your MamaSezz Ricotta Style Mushroom and Tomato Bake and heat until warm
What our customers are saying
"The best ship to home meal service out there, hands down. The food is delicious with just enough flavoring that you can jazz the meal up with your own spices if you wish. Nothing is bland or overly spicy. Best of all, they include a shipping label for you to return all the packing materials to them for free for reuse until ready for recycling. So easy and enjoyable.”
- Allison Hall (MamaSezz Customer)
MamaSezz is the leading whole food plant-based prepared meal delivery company in the U.S. We make it easier for you to be your healthiest self by delivering hearty, fresh, ready to eat whole food plant-based meals with no B.S. (you know, Bad Stuff) right to your door.
Caroline is a plant-based chef, recipe designer, and whole food plant-based nutrition educator, with a Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies.