This vegan pizza sauce is the ultimate pesto and vegan pesto recipe, but it’s also easy to make and can be made ahead of time.

Vegan pizza sauce, made by combining garlic, onions, pepperoni, mozzarella, basil, and pepperoni cheese, is one of the most popular pizza sauces on the market.

The garlic and onion flavors are the key to this pizza sauce.

You’ll also notice a lot of flavor, because the garlic and onions play an integral role in the taste and texture of this pizza sauces.

Vegan pesto is made from ground chicken, goat cheese, and olive oil.

For this recipe, I’m using chicken and goat cheese to make the sauce, but you could use any kind of cheese you like.

The pizza sauce has plenty of flavor and texture, and it’s easy to prepare and store.

Here’s how to make vegan pizza pesto that is delicious and crispy.


Mix the olive oil, garlic, and onion in a small saucepan.


Add chicken, salt, pepper, garlic powder, and paprika, and cook over medium heat for 10 minutes.


Remove the chicken, add the garlic, salt and pepper, and continue to cook for a further 5 minutes, until the garlic is cooked through.


Add the basil and pepper to the pan, stir to combine, and add the tomato paste, mozarella, and basil to the sauce.


Cook for 2 minutes.

The sauce should be thick and creamy, but be sure to add more water if it gets too thick.


Add mozzas to the top of the sauce to help thicken it up. 7.

Taste and adjust the seasonings, and serve the pizza sauce with pesto cheese sauce, pesto, or pizza sauce of your choice.

4-Ingredient Vegan Pizza Sauce with Basil and Pepper 1/2 cup mozza cheese, shredded 1/4 cup basil, finely chopped 1/3 cup mozas, finely shredded 1 1/8 tsp dried oregano 1/16 tsp dried rosemary, finely crushed 1 tsp dried thyme, crushed 2 tbsp vegan pestos, divided into 2 equal portions (optional) 1/5 cup olive oil 4-inch pie crusts 1/6 cup basil leaves, finely grated 2 cloves garlic, finely minced 2 tsp ground oreganone 1/10 tsp ground cinnamon 1/1 tsp dried nutmeg 1/20 tsp ground cloves 1/25 tsp dried dried thyma oreganol 1/30 tsp dried basil leaves 2 tbsp chopped basil 1 tbsp vegan sour cream 2 tbsp extra virgin olive oil 1 tsp extra virgin coconut oil 1 tbsp olive oil or butter (for vegan pestocci) 2 tbsp soy sauce or tamari 1 tsp soy sauce (for gluten-free pesto) 1 tbsp nutritional yeast (optional, for gluten-intolerant pizza lovers) 1 tsp fresh squeezed lemon juice 2 tsp dried parsley, chopped 3 tbsp vegan cheese sauce (optional but makes the sauce thicker) Directions Preheat oven to 375 degrees F. In a large saucepan, combine olive oil and garlic.

Cook over medium-low heat, stirring frequently, until garlic is soft and lightly browned, about 10 minutes or until the oil is almost melted and aromatic.

Add basil, moza, mozos, oreganon, and herbs and stir until smooth.

Remove from heat and set aside.

Add remaining olive oil to the tomato sauce pan, and stir to incorporate.

Add all the other ingredients to the meat saucepan and stir over medium high heat until the mixture becomes smooth and creamy.

Transfer sauce to a pizza crust lined plate and set it aside.

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