• Alison Elliott

Vegan Pizza Apps


Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 35 Minutes


Ingredients:

1 Package Immaculate Baking Organic Flaky Biscuits

1 tbsp. Olive oil (extra to grease the muffin tin)

1 c. Cherry tomatoes (sliced into circles)

1/4 c. Fresh basil (thinly sliced)

1 Field Roast Italian Garlic & Fennel Vegan Sausage (sliced into four spears & chopped)

1/2 c. Violife Vegan Mozzarella Shreds

1/4 tsp. Black pepper

1/2 tsp. Salt

Option to add 1/4 tsp. Italian seasoning blend

Option to enjoy with 1/2 c. of tomato basil sauce


Method:

1) Preheat the oven to 350 degrees. Open the package of biscuits and separate the eight biscuits. Cut eat biscuit into chunks they should be about 1 inch chunks (~6-8 pieces per biscuit). Place them in a bowl and drizzle on 1 tbsp. of olive oil. Use your hands to mix the oil into the biscuits.


2) Slice 1 c. of cherry tomatoes into circular pieces and add them to the bowl. Next, slice the basil thinly. I do this by rolling the leaves together tightly and then I slice it with a sharp knife. Add the basil to the bowl.


3) Cut the vegan sausage into four spears and then into centimeter chunks and add them to the bowl.


4) Pour in 1/2 c. of vegan shredded mozzarella cheese. Add 1/4 tsp. of black pepper and 1/2 tsp. of salt and mix the ingredients together with your hands or a wooden spoon.


5) Drizzle olive oil onto a muffin tin and use a reusable towel to grease each cup. Fill each cup with the mixture and bake for 20-23 minutes.


6) Option to enjoy with 1/2 c. of tomato basil sauce.


Serving Size: 12