INGREDIENTS:-1 vegan pizza crust*
-Vegan Chicken Strips (1/2 an 8 oz. bag of Soy Curls or 1 8 oz. bag of Morningstar Farms Chik'n Strips)
-Your favorite barbecue sauce (Practically a bottle for coating the chik'n and for the pizza sauce)
-1/2 of a thinly sliced red onion, cut into rings or half moons
-1/4 cup chopped cilantro, optional
-1 small can of pineapple chunks, pineapple chunks cut in half
-Vegan ranch dressing for dipping, optional**
DIRECTIONS:-Preheat oven to 450 degrees Fahrenheit.
-Make your pizza crust.
-Fry the Chik'n Strips or re-hydrated Soy Curls in a non-stick fry pan with some oil until they begin to brown.
-Once browned, remove fry pan from heat and coat the chik'n with barbecue sauce, mix until all the chik'n is coated, set aside.
-Chop up your pineapple, cilantro, and red onions.
-Cover your pizza crust with barbecue sauce, then top with the chik'n, pineapple, cilantro, and red onions.
-Throw (not literally) your pizza in the oven for 20 minutes.
Makes 1 big pizza.
Preparation time: 5 minutes (plus 30 minutes inactive)
Cooking time: 30 minutes (20 minutes to cook pizza, 10 minutes to brown chik'n)
*Link to the Pizza Crust
For the crust I added 3 tbsp Smart Balance Light, used 2 cups King Arthur Unbleached Bread Flour and 1 cup whole wheat pastry flour, used rapid rise yeast, and sprayed the cookie sheet the pizza was on with cooking spray
** Link to the Awesome Vegan Ranch Dressing
For thick vegan ranch I modify this recipe by doubling the vegan mayo and halving the vanilla "milk" or else it will be way too runny