Who doesn’t love pizza night? 

Pizza has and always will be one of my favourite meals to enjoy. When I first went completely vegan, I thought I would forever be doomed because I wouldn’t be able to enjoy a pizza ever again. I mean, who makes a gluten free & vegan pizza?


I have to admit that Pizza Libretto has topped my list of best ever gluten free + vegan pizza with it’s wood burning oven and insane flavours, you really would never know the difference. 

If you need recommendations on my favourite pizza places in Toronto, I’m happy to do a post about that!

I love to make pizza at home so I try to opt for a healthier version and save the not so healthy versions for when I go out for pizza night.

I was introduced to Trader Joe’s Cauliflower Pizza Crust and my life changed. I now frequent Buffalo to stock up on boxes and boxes of the crust. It’s really that good.

Here’s the problem, I run out fast and sometimes can’t make it back to Buffalo for a few weeks to grab more.

When my boyfriend and I had a huge craving for pizza last night, I figured we would go across the street to Ambrosia and see if they had any options that would be a quick fix to the problem. 

Going through the frozen section, they had an assortment of options but either they weren’t vegan or I didn’t love the ingredients until I spotted Wholly Veggie. 

I had heard about Wholly Veggie’s pizza crust, so I picked up the box and read the ingredient list. I was so happy to read the ingredients and see ingredients I actually could pronounce and could feel good about eating. I bought two boxes (each box comes with 2 crusts, but we were making for 4 people) as well as some organic tomato paste, organic spinach, organic mushrooms and onions. 

Over the weekend, I went to the Green Living Show and found a company called VegCheese. Let me tell you - LIFE CHANGING. First of all, the black truffle flavor is literally drool worthy but the mozzarella is perfect for pizza because it comes in a soft round block that you can cut into slices and tastes absolutely insane. 

We decided that because the sun was shining and the barbeque was already on, that we would barbeque the pizza instead of using the oven.



Here is how I made the pizzas:



2 boxes of Wholly Veggie Vegan Pizza Crust (we used 3 crusts out of the 4)

1 Container of Vegcheese Mozzarella (you can find this in lots of stores around Toronto, but I got mine at the Green Living Show over the weekend)

1 container of organic tomato paste 

1 tbsp. olive oil

2 cups organic spinach

1 cup organic mushrooms cut into slices

1 yellow organic onion



1.    Heat up your barbeque ** You can totally do this in your oven by following the instructions on the box on how to cook the pizza crust**

2.    While the barbeque is heating, heat a pan with a tbsp. of olive oil and sauté the onions and mushrooms

3.    Place pizza crusts on the barbeque to start cooking (approx. 5 minutes on low heat)

4.    Add spinach into the pan with the onions and mushrooms and continue to sauté for a few more minutes.

5.    Cut the VegCheese Mozzarella into slices (or chunks, depending on how you like your cheese put on your pizza) 

6.    Once the vegetables are sautéed, transfer to a small bowl and bring outside to the barbeque along with the cheese and tomato paste.

7.    Spread the tomato sauce on top of the pizza crusts (yes, while they are on the barbeque) and top with sautéed vegetables and cheese.

8.    Close the BBQ & let cook for another 3-5 minutes (continue to check to make sure you don’t burn the pizza!!)

9.    Turn off oven, take pizza’s off – slice & serve!

Rose Diker