Something for the Weekend – Pineapple Sunshine Deepcrust Pizza

When the sun’s shining, June has got to be the most glorious month of the year in England, don’t you think? The countryside is lush and green, the roses are out in full force, and gardens are a hive of activity.

Roses in June - By the K&A Canal

And after all those months of rain, it’s so refreshing to go out running without an umbrella (yes, I did actually resort to that, much to the amusement of others!) and head out on my beloved bike.

Countryside around Bath

It feels so liberating to travel around on the bike. No queuing in traffic, no waiting for a bus or driving around looking for a parking slot, no expense. Just lots of fresh air, exercise and a chance to take in the beautiful views along the way

Kennet and Avon Canal with Swans - June

Swans and cygnets - K&A Canal - June

I much prefer to take the scenic route into the city centre rather than along the main roads. It only takes a couple of minutes extra, but it’s so worth it. I get to see lots of gorgeous creatures along the way, like these beauties.

Cows and Calves - Bath Countryside

I always give them a wave and often stop to say ‘hi’. They’re very patient with me and this one in particular politely feigns interest in my incessant chatter 😉

Cows in Bathampton

Along with my exercise and travel routines, this time of year, my appetite changes too, and I’m craving lots of fresh salads, fruit smoothies and frappuccinos.

Though my appetite for pizza is year-round, the toppings change to suit the season. To celebrate the arrival of summer, for me, nothing beats our ‘Pineapple Sunshine Deepcrust Pizza’.

PineappleSunshine Deepcrust Pizza (Vegan Style)

This is my vegan take on the classic Hawaiian pizza. The ham’s been removed, and replaced with an array of tasty, sunshine-filled veggies. If you wish, you could sprinkle on some vegan cheese, but these days me and the boys prefer to leave our pizzas cheeseless and let the veggies take centre stage.

Vegan Pineapple Sunshine Deepcrust Pizza

If you’re a subscriber to The Vegan Kind Monthly Subscription Box (TVK), you’ll have spotted this pizza on the June recipe card. It was tucked in with a whole bunch of fab vegan and eco-friendly goodies, including a jar of Mr Organic Italian Sun-dried Tomato Pesto. It was the first time I’d ever tried this brand of pesto and I seriously loved it! It has the most amazing flavour and it works beautifully on the pineapple pizza.

TVK8 Collage

For those of you that don’t receive the TVK box, I thought I’d share our pizza recipe here. I’ve also added some notes about gluten free and speedy options, as well as my vegan cheese recommendations (just in case you still love your pizzas cheesy 😉 )


GF option – I haven’t made a GF pizza myself yet, but ready-made bases/crusts are available to purchase in stores and online. In the UK, the Venice Bakery gluten free pizza bases come highly recommended (I’m looking forward to trying them myself!)

If you wish to add some vegan cheese, I can recommend the Violife brand. It tastes incredibly similar to dairy cheese, yet it’s made with coconut oil! In the UK, you’ll find it in independent health food shops and online.

For a super speedy dinner, we love to make French bread pizzas using a large multigrain baguette or ‘Grand Paysan’ loaf. Roast the veggies for about 15 minutes in a little olive oil. Slice the bread in half and lightly toast on both sides. Spread on the pesto, then pile on the veggies and serve.

What are your favourite things about June?
What kinds of foods are you enjoying right now?

Mediterranean Deep Crust Pizza – A Healthy, Tasty, Dairy-Free, Vegan Pizza!

‘Healthy’ isn’t a word that we normally associate with pizza.  That’s because most pizzas consist of a white flour base, a thin layer of tomato sauce, a token vegetable or two (if you’re lucky) and lashings of cheese.  Some pizzas have 2, 3 or 4 different cheeses piled on top.  And it’s all this cheese that makes pizzas so calorie intensive.

I don’t normally look at the calorie content of food but I was intrigued to find out how many calories were in the goats cheese pizza that I used to eat on a Friday night.  1/3 of the pizza contains 383 calories, and I’m pretty sure I used to eat the whole pizza myself.  That’s a wopping 1149 calories! Add on a beer or two and that’s a serious amount of calories consumed in one evening.

Within six months of transitioning to a whole-food plant-based diet at home, I’d lost 3/4 stone in weight.  I’m convinced that this weight loss was down to cutting out cheese.

We still eat pizzas on a weekly basis, but we choose to make them at home. We prepare a wholewheat crust, use sun-dried tomato paste or basil pesto for the base and pile them high with veggies. We don’t add any dairy or vegan substitute cheeses because, for us, the pizza doesn’t need it. It is full of flavour and feels complete as it is, without the need for a layer of fat melted on top.

Mediterranean Deep Crust Vegan Pizza 1 copy

Lil’ L and M love our home-made pizzas and much prefer them to shop-bought and restaurant pizzas. Our home-made ‘no cheese’ pizzas have also had great feedback from friends.  Lil’ L’s best friend is a particularly big fan and asked me if I had posted the recipe yet. After a quick check, I realised that I’ve posted photos, but never actually got round to posting the recipe. It’s time to put that right!

The recipe I’m going to share today is one of our all-time favourites – ‘Mediterranean Deep Crust Pizza‘.  This pizza tastes great served both hot and cold, and it stores very well too. I often make two pizzas at the same time, and the second pizza is used for lunchboxes.

When Lil’ L was small, he didn’t like chunky vegetables, so I used to chop them very fine and sprinkle them on his pizza.

Confetti Pizza Veggies copy

We ended up calling this the ‘Confetti Pizza’. Here’s how it looked with a pesto base:

Confetti Vegan Pizza

And with a sun-dried tomato base:

Confetti Vegan Pizza with Sun Dried Tomato Base

Now that he’s older, he much prefers his veggies big and chunky 🙂

I’d love to rescue the pizza from the clutches of the junk food industry and give it the healthy status it deserves. Will you join me?

Do you already make your own ‘healthy’ pizzas? If so, I’d love to hear how you make them. If you’ve posted any recipes, please do link up below.

Have a great weekend everyone xx