Vegan Pizza Love

I tend to save leftover odds and ends of veggies for stir fries, tofu scramble and pizza toppings. This week I also had leftover basil that needed to be used, that went into half a block of leftover tofu and became ricotta.
On top of that, I had some frozen marinara sauce, had picked up a ball of dough at Trader Joe's this weekend and had the last of lacheis' seitan, sooo I made pizza the past two nights.

This is my veggie-packed, sesame seed crusted pizza I made Tuesday night. I used half a pack of Trader Joe's pizza dough, and the last of some Veganomican test kitchen based sundried tomato marinara sauce I had in the freezer.

This baby had tofu ricotta, garlic, mushrooms, broccoli, yellow and red bell peppers, spinach and roasted red peppers. I was not missing real mozzerella at all. But then again, I was never a pizza lover, maaaybe eating white pizza growing up, but that's it.

All baked.
I couldn't wait to eat it, which means I didn't wait for it to cool and stop being
all steamy to take a picture...

Last night I used the other half of the dough (I like thin pizzas) to make two very mini pizzas.
This one had the last slice of tofutti mozzerella in my fridge, which I've never been too crazy about, lacheis' seitan cut into smaller circles, and garlic tossed mushrooms.

Next time I use seitan on pizza I'll remember to cook a little first, baked or pan fried. This one was at least okay, and definitely has the 'pepperoni' thing going on if you're into that, but I'm really not. Not too say it wasn't tasty, but I think I'm seitan-ed out for a while.

As for the mini pizzas, they both have a VWAV-based mushroom and roasted red pepper pizza sauce on them, as well as again, oregano, nutritional yeast and crushed red pepper.

The one on the left is another veggie-packed creation, though I forgot the ricotta this time it was still so damn good, plus fun to eat. It has spinach, garlic tossed mushrooms and roasted red pepper.
I really must buy a pizza stone.