Take your bread slices and roll them flat with a rolling pin so that you can cut 2 x 8cm (3 inches) circles out of each piece.
With a small spray bottle or pastry brush, put a small amount of water onto the first piece and place it into a muffin tray. Push it down so it forms a nice tart style shape. (See video at top of this page for full cooking demonstration).
Continue to shape all of your bread pieces into the muffin tray. You do not need any oil!
Put a scraping of tomato paste into each piece of bread. Then top with your favorite pizza fillings. I used cooked potato, basil, tomato and some of my stretchy melted vegan cheese.
Place in oven for 12 - 17 minutes or until browned on top and crispy on the base.
Place them on a wooden board as this helps to absorb the moisture and keep them from going soggy.
You can eat them straight away or store them in the fridge for a day and serve them cold (or reheated).
These are a great snack for adults and kids alike. Try not to use watery ingredients so that the bread pizza bases stay crispy. Enjoy!
The Stretchy Melted Vegan Cheese recipe is here: https://www.cookingwithplants.com/recipe/stretchy-melted-vegan-cheese/
Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing!
Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!