SAMSUNG CSCWhere salad meets pizza. The Garden Party Pizza adds fresh greens to a zesty pizza on a thin crust made of oats.  Party on…

Garden Party Pizza with Oat Crust

Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook ( makes Garden Party Pizza today on LunchBreakLIVE at 1230 PT/330 ET. products: @Daiya Foods pepperjack shreds, Pete's Living Greens Upland Cress.

Posted by Jane Velez-Mitchell on Sunday, August 5, 2018

Garden Party Pizza from 40-Year-Old Vegan


  • 1.5 c. water
  • .5 cups rolled oats
  • ¼ c. tahini
  • 1 T. nutritional yeast
  • ½ t. salt
  • 1/8 t. pepper
  • ½ c. marinara sauce
  • ¼ c. shredded vegan cheese, preferred brand Daiya
  • 2 c. Upland Cress loosely packed, preferred brand Pete’s Living Greens Upland Cress
  • 1/2 c. fresh basil, loosely packed
  • 1/4 c. toasted pine nuts (place raw pine nuts in a non-stick pan on low to medium heat until toasted, about 3- 5 mintues)


  1. Preheat oven to 450 degrees Fahrenheit.
  2. Heat oats and water on high heat until you reach a rapid boil.  Stir and reduce heat.  Simmer 3-5 minutes until water is absorbed.
  3. Remove from heat. Add tahini, nutritional yeast, salt and pepper.  Stir until fully combined.
  4. Pour onto cookie sheet lined with parchment paper and spread into a roughly 7 x 11-inch crust using an offset spatula to distribute evenly.
  5. Bake for 15-20 minutes until edges start to get crispy.
  6. Remove from sheet and parchment and bake an additional five minutes on a cooling rack or directly on the oven rack to ensure center is fully cooked.
  7. Add sauce and cheese. Return to oven until cheese begins to melt about five minutes.
  8. Top with basil and cress, preferred brand, Pete’s Living Greens Cress. Garnish with toasted pine nuts.
  9. Cut and serve immediately.

Makes 4 slices of pizza.