This is really simple to make, easy to customise, and can be eaten hot or cold. In regards to the pizza sauce I decided to make my own, you can of course use shop bought sauce instead. In regards to the puff pastry, most shop bought puff pastry is accidentally vegan, as generally oil is used rather than butter.
But do always check just to make sure. I always check things even if I believe they’re vegan, as products can be changed over time. This also goes for non-vegan foods too. Sometimes I’ll check something expecting it to still be unsuitable for vegans, but the recipe has been altered, making it suitable for vegans. You also become able to read labels at the speed of light. It’s kind of like a super power. Anyway, onto the recipe
Yield; Six servings Cook time; 10-15 minutes
You’ll need;
- 375g/13oz pre-rolled puff pastry
- A few tablespoons of pizza sauce, if you want to make your own, I share how I make pizza sauce in this recipe CLICK HERE
- 60g/2oz grated vegan cheese
- Toppings of your choice, I went with five white mushrooms, thinly sliced, one large spring onion, thinly sliced and a few sliced black olives
- One teaspoon of dairy free margarine/butter, seasoned with garlic powder and parsley to taste
Method;
- Allow the pastry to come to room temperature before unrolling. Unroll the pastry and gently score a line a couple of centimetres away from the edges, this will allow the edges to rise well
- Use a fork to prick the pastry a little in the centre. Then spread the pizza sauce over the pastry, top with cheese and your toppings of choice
- Melt the butter, garlic and parsley together and mix well. Brush the mixture around the edges of the pastry. You should have something that looks like this
- Bake at 220°C/200°C fan assisted/400°F for 10-15 minutes, or until the pastry is golden brown
Bethany's Vegan Kitchen 
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