no cheese on this pizza, a tofu mixture substitutes for the ricotta plus VEGAN parm
use a pizza stone for a crispier crust
1 (9.7 oz) Freschetta Artisan Pizza Crust (golden wheat)
1 recipe tofu "cheese" (see my cheese-lasagna posting of 6-22-11)
sauteed chopped and mixed veggies / red onion, pared & diced eggplant)
sliced fresh tomato
pesto sauce (see my pesto posting of 6-26-11)
Vegan Parmesan cheese
Spread the tofu "cheese" mixture onto the pizza crust.
Cover with a layer of the vegetables. Then the tomato slices.
Dab the pizza with the pesto sauce.
Sprinkle the "parm" over the pizza.
Bake at 425 degrees on a preheated pizza stone for 9 to 13 minutes.