lunch day 14: garlic mashed veggie pizza

Ingredients

• Engine2 Stone Baked Pizza Crust
  1
• Russet potato
  4
• Garlic
  4 cloves
• Fresh broccoli
  1/2 head
• Onion
  1/2
• Mushrooms
  1 cup
• Red pepper
  1
• Nutritional yeast
  1/4 cup
• Unsweetened soy/nut/rice milk
  1/4 cup

Optional

• Black pepper
  to taste
• Sriracha
  to taste

Directions

1. Take the Engine 2 pizza crust out of the freezer to thaw for 20-30 minutes.  
2. Preheat oven to  425°F/220°C.  
3. Meanwhile, prepare mashed potatoes.  Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
4. Using a potato masher or electric beater, slowly blend almond milk and peeled garlic into potatoes until smooth and creamy.  Set aside.
5. Rinse the fresh produce. Chop the broccoli into small, bite-sized pieces. Lightly steam the broccoli until bright green.
6. Thinly slice the peeled onion, mushrooms, and peppers.
7. Top the crust with mashed potatoes, layer with assorted vegetables, top with a sprinkling of nutritional yeast and cracked black pepper.
8. Bake in oven, directly on rack, for 20 minutes.   
9. Optional- Top with sriracha.   

​Source: Engine 2