English Muffin Pizzas (Recipe from The Vegan Table by Colleen Patrick-Goudreau)
This recipe was essentially a serving suggestion for making individual pizzas. There is a similar meal that I make using pita bread for a single-serving pizza. The english muffins provided a thicker crust, but less room for toppings. Having multiple pizzas enabled different combinations of toppings. The pizzas shown are tomato and green pepper (left), mushroom and pepper (top), and artichoke with olives and peppers (right).
My pizzas are vegetarian and lactose free, but not vegan, since I used "Veggie Shreds" mozzarella-style cheese, which contains casein, a protein derived from milk. I like the flavor and texture of this brand better than most vegan cheese varieties. The oven temperature may have been a little too high (or the cooking time too long), because the cheese turned golden brown and crispy instead of melting.
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