A vegan, gluten-free pizza that’s easy to make with LusOasis Tomato & Basil Pancake and Waffle Mix and your favorite vegetable toppings. It’s perfectly crisp on the edges and firm but tender in the center.
Prep time: 15 min
Cook time: 25 min
1/2 cup cold water
1 Tbsp olive oil
1 Tbsp cornmeal for dusting
Toppings (optional, be creative here!)
Sliced vegetables - tomatoes, mushrooms, bell peppers...
Refried beans - baby lima and red beans (canned or preboiled)
Preheat oven to 450 F and line a baking sheet, pizza pan, or pizza stone with parchment paper.
To a medium mixing bowl, add LusOasis Tomato & Basil Pancake and Waffle Mix, water and olive oil; stir to combine until a dough forms.
Dust cornmeal on parchment paper and line it onto a pan or a flat countertop; transfer the dough onto the parchment and use your hands (or a floured rolling pin) to flatten and shape into a circle or square (the shape of your pan if using one). It should be around 1/4 inches thick.
Spread beans on the crust and top with sliced vegetables.
Slide parchment paper with the crust onto a baking sheet and leave on the middle oven rack and bake for 20 minutes.
Add vegan cheese of your choice and bake for another 10 minutes or until the toppings are toasted and the crust is very slightly golden brown and firm to the touch.
Transfer pizza to a cutting board. Let rest for a minute or 2, then slice and serve.
Tips: Try LusOasis's Gourmet Spicy Pancake and Waffle Mix to make it hot!