Classic margarita pizza- fresh tomatoes and basil from the garden. Garlic and miyoko’s mozz. Sauce is crushed tomatoes, spices and olive oil.

Before going vegan I was a pretty big pizza nerd, so I’ve been honing my crust recipe, and I got a 16” Ooni Koda that I use to fire them. The oven was used almost entirely for za until I went full vegan. Now I make more naan and pita than za. But I still indulge every once in a while. The only vegan cheese worth using IMO is miyokos liquid mozz. Once we get convincing lab fermented vegan mozz—- my health is doomed.