I also sliced some bell peppers, as well as some oyster mushrooms we grew. (which is a story for another post)
Preheat the oven to 450* F, oil your pan liberally (like, a lot, it’ll be great, I promise). Press out your pizza crust out to the edges, sprinkle some seasonings like garlic powder, onion powder, maybe a little nutritional yeast. Add mushrooms, peppers, any desired protein. Do not add the cheese sauce yet. Bake 15 minutes, spread cheese sauce on top. Bake at least another 5 minutes to toast the crusts.
1-2 Cups Tropical dried fruit mix (mango, pineapple, shaved coconut, golden raisins)
Preheat oven to 375*F, Prepare a cookie sheet with parchment paper or cooking spray.
Cream together wet ingredients and sugar. Try to break up all lumps of coconut oil until they’re all the size of a pea or smaller. Slowly incorporate all the dry ingredients, taking care to spread out the salt and baking soda&powder, to avoid lumps. When the dough is pretty incorporated, add the oats. If it seems too crumbly, feel free to add a tablespoon of water to make the dough more workable. Form 1-1&1/2 inch balls of dough, place on prepared baking sheet. Bake at 375*F for 8-10 minutes.
This recipe is based off of a special family favorite, and it’s very versatile. You can change the add-ins to all sorts of things. I also like them with vanilla extract, vegan dark chocolate chunks, and dehydrated blueberries.
My husband is particularly fond of these with cinnamon, pecans, and butterscotch chips, which I’d like to try and find a vegan butterscotch chip sometime.
A word about added water:
More added water=more spread.
Less water= less spread. My husband is a fan of the denser “ball” type of cookie. I like them to be more like the middle 2 rows. Not flat, but a little chewier.