I recently found this premade whole wheat pizza crust, which is great when you need to whip something up quickly! You can keep them in the freezer and since their already rolled out and thin, they defrost quickly, as opposed to a ball of uncooked dough. 

I've said this before, but I love tacos, pizzas, and sandwiches for their versatility. There's no rule that says that pizza has to always be Italian, tacos Mexican, and so on. They are great blank canvases where you can add whatever flavors you would like! In this pizza I went BBQ style.

 I used BBQ sauce as my base and added veggies that I typically associate with BBQ meals (and had in my freezer) - red onion, corn, broccoli, and edamame. If you have another type of bean on hand, such as pinto, kidney, or black-eyed pea on hand that may be a more authentic BBQ flavor. I did really love the texture of the cooked edamame on the pizza though. Then I topped it off with some guacamole - again not maybe totally BBQ style, but it helped balance out the texture and flavor profile since the BBQ sauce was a thin layer of the pizza. Hope you enjoy it!

Instructions:

Preheat oven to 500 degrees. 

Prep pizza crust as needed. 

Spread BBQ Sauce on pizza dough. Thinly slice red onion and spread evenly across pizza. Top with corn and edamame. Chop up broccoli and spread evenly across pizza. 

Once oven is preheated, cook pizza according to instructions for the dough, approximately 5-15 minutes. Be sure not to over cook or else you'll end up with burnt crust. 

While pizza is cooking, prep your avocado. You could either mash it up and add dollops to your pizza like I did or cut into slices and top the pizza with your slices. 

Once the pizza is ready, top with avocado, serve, and enjoy!

Pretty much every time I go to Whole Foods I buy some of their whole wheat pizza dough. It's so good and it there are endless options for what you can make with it. At this point I have a bunch of it in my freezer so I decided to finally make some pizza! 

Instructions:
Put the cashews in water to soak.

Slice potatoes thinly using either a knife or a mandolin. Make sure that they are all the same width so that they cook evenly. Place them in a bowl full of luke warm water and salt for at least an hour. After they are done soaking, lay potatoes out on a towel and cover with another one to soak up all the moisture. This process gets some of the starch and liquid out of the potatoes so that they crisp better. 

While the potatoes are soaking slice the onion and red bell pepper into thin strips.

Preheat the oven to 500 degrees. 
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Roll out the pizza dough to your desired shape based on your cooking surface. If you are using a cookie sheet sprinkle some ground corn meal on the tray or use parchment paper to make sure it doesn't stick. If you have a pizza stone, make sure you put enough flour or corn meal on your pizza peel so that the pizza dough will slide off easily when transferring into the oven (admittedly I have yet to perfect this myself as you can see in the post-oven photo). 

To prepare the cashew sauce place all of the ingredients in a food processor or high quality blender (such as a Vitamix or Ninja) and blend until smooth. The amount of water I used is approximate. Add it a little at a time as needed for the ingredients to blend together well. 

Put the rolled out pizza dough on the pizza peel or cookie sheet. Spread a generous layer of the cashew sauce on the pizza dough. Cover the pizza with potatoes, overlapping them slightly. If you have extra cashew cheese you could put another layer of the sauce over the potatoes. I didn't do this but I think it would be a great addition and help keep the peppers and onions on the pizza. Next evenly distribute the peppers and onions over the pizza. Sprinkle the chives over the pizza. 

Put pizza in the oven and cook for 15 minutes. 

Top with red pepper flakes as desired. Cool, slice, and serve. Enjoy!