Vegan Pepperoni Pizza

It's really hard to give up cheese.  Vegetarian is easy.  Vegan feels impossible sometimes.  But, I try to do it as much as I can.  Daiya mozzarella cheese is the first vegan cheese I actually like.  (It's also soy-free, for those who care.)  Combine it with Yves meatless pepperoni and you've got a winning combination.  I like mine with black olives and mushrooms, but add whatever you like (if you do mushrooms, saute them first).  For dough, look for Lamonica's whole wheat pizza dough in the frozen section at Whole Foods.  Trader Joe's has decent dough, too.  I buy a few and keep them handy in the freezer for when I need an easy dinner.  I generally make 2 pizzas at a time and have the leftovers for lunch the next day.

1 ball whole wheat pizza dough
1/2 recipe basic tomato sauce (just freeze the other half)
Daiya mozzarella cheese to your liking
1/2 package Yves meatless pepperoni
Olives and mushrooms, optional

Preheat oven to 450F.  Lightly spray a baking sheet with oil.  Make sure to let the dough sit out for a good 20 min before rolling it.  If it's frozen, I just take it out in the morning and leave it on the counter until I'm ready to roll.  Get it close to the size you want, then stretch it across the pan, molding it to your liking.  Spoon on the sauce and spread evenly.  Add your toppings, then the cheese.  Bake for 5 minutes, then slide it off the pan to cook another 4-5 minutes to crisp the bottom.  You should be able to slide it back on your pan to remove it from the oven.  Wear gloves.  Slice and serve with this salad.