I planned to make this pizza for Vegan Pizza Day…but then Vegan Pizza Day got moved (I think to June??) But once I had vegan pizza on the brain, there was really no going back!
I used the pizza crust recipe from Vegan with a Vengeance with ½ whole wheat flour. I knew I was going to be out most of the day so I made the dough the night before and put it in the fridge after the first rise and then took it out about 3 hours before I wanted to use it to let it come back to room temperature and rise again.
I topped the pizza with salsa, black beans, corn, bell pepper, red onion and Pepper Jack Daiya.
This turned out even yummier than I had planned!
