1 prepared focaccia bread
1-2 tablespoons tomato sauce, optional
4 small tomatoes, sliced
1 tablespoon Italian herb mix
salt, to taste
1/2 red onion, thinly sliced
1 zucchini, sliced
1/2 eggplant, quartered and thinly sliced
1 tablespoon olive oil, divided
1. Preheat oven to 350 degrees F. If you like, spread tomato sauce onto the focaccia bread. Lay the tomato slices to cover, and sprinkle the herbs and a bit of salt on them.
2. Toss the onion with 1 teaspoon oil, then with a pinch of salt, and lay them on top of the tomatoes. Next, toss the zucchini with another teaspoon oil, then with a pinch of salt, and lay them on top of the onion.
3. Toss the eggplant with the last teaspoon oil, then with a pinch of salt, and lay them on top of the zucchini. Slicing the eggplant slightly thinner than the zucchini will help them cook in the same amount of time.
4. Put the pizza in the oven for about 20 minutes or until the vegetables are soft. Serve with a simple green salad on the side, and plenty of napkins.
The key to making a pizza without cheese is that you have to prepare the vegetables as you would to roast them (with oil and salt), since they don't have the protective cover of the cheese layer. The oil is for protection from the heat, and salt to help them soften.
I hope you enjoy this homemade vegan pizza recipe, the latest of my healthy vegan recipes.
Source of recipe: To watch a free video of me making this homemade vegan pizza recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/homemade-vegan-pizza-recipe