Recipe via With Food + Love | withfoodandlove.com
OIL-CURED BLACK OLIVE + SMASHED GARLIC PIZZA

Notes: my method of roasting the garlic bulbs doesn't include aluminum foil - yay for less toxins. You can build this pizza on anything you wanted: non-gf pitas, regular/vegan pizza dough, Udi's gluten-free pizza crusts or tortillas, etc. I used oil-cured black olives, these little guys are my favorite. They're also super salty, keep that in mind when layering them on and when adding additional salt into your other pizza components.

Ingredients:

pitted + chopped oil-cured black olives

super thinly sliced red onion

2 garlic bulbs

2 Udi's large tortillas {or any crusts of your choice}

pizza sauce {see below}

herby oregano 'parm' {see below}

Preheat the oven to 400 degrees.

Prepare your garlic by removing most of its layers of skin and by chopping off the tops. Place them in a square of parchment, drizzle with a little olive oil and ball them up. Bake for 30 - 40 minutes in a dish or muffin tin or until super soft. Allow them to cool a bit and each clove will pop right out.

While the garlic is roasting you can prepare your sauce + herby oregano vegan parm {see below}.

After the garlic, sauce + 'parm' is made you can start assembling your pizzas. Spread a thin layer of sauce over your crust of choice and then top it with the olives and onions. If you are using an Udi's tortilla, first poke it a few times with the tines of fork, this will allow any trapped in air out and prevent fewer bubbles from rising.

Each crust will yield different baking times, so cook accordingly.

Pull the pizza out and sprinkle generously with the vegan 'parm', cut and serve hot.

PIZZA SAUCE

Ingredients:

1 tablespoon olive oil

1 tablespoon fresh oregano, chopped

1/4 teaspoon basil

1/4 teaspoon salt

1/4 teaspoon pepper

8 ounce can plain tomato sauce

In a small sauce pan heat the olive oil + spiced over low heat for 1 minute. Then add in the tomato sauce and simmer for 3 - 5 minutes, sauce complete, it's that easy.

HERBY OREGANO ‘PARM’

Notes: I didn't reinvent the wheel here with this vegan parm, but with the addition of fresh herbs + a wee bit olive oil things got pretty serious. You can store this in a jar in the refrigerator for a week or so. It's super yummy on pizza, pasta, popcorn, salads + roasted vegetables.

Ingredients:

1/2 cup raw cashews

2 tablespoons nutritional yeast

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon olive oil

1 tablespoon fresh oregano

In a food processor combine together the cashews, nutritional yeast, garlic, salt, olive oil + fresh oregano. Pulse into a fine, desirable texture.