For The Pasta:
Heat oven to 425f degrees. If using a pizza stone, place it in the oven to warm up. A regular cookie sheet will also work but no need to warm that up.
Cook pasta until quite al dente, or 2 minutes less than the suggested cooking time. Please be sure to under cook it!! It will keep cooking in the sauce, then in the oven and mushy pasta is not good.
Reserve 1/4 cup cooking water, then drain pasta.
I used gluten free brown rice pasta from Trader Joes.
Heat large sauté pan over medium heat.
Coat with some olive oil and heat oil.
Add the onion, garlic, mushrooms, oregano, pepper flakes, basil and salt over medium-high heat for 3-5 minutes stirring frequently.
Dont be shy with the salt and pepper.
Add crushed tomatoes and stir to combine. Add the tomatoe paste and the 1/4 cup reserved pasta water. Stir to combine.
Reduce heat to medium-low and simmer for 5 minutes. Adjust seasonings to taste.
Stir in drained pasta and heat together for one minute.
FOR THE PIZZA:
I used the pre-made frozen pizza crust from Trader Joes. You could also use their pre-made dough or if you wanted a gluten free crust- I love the Minimalists Bakers Gluten Free Pizza Crust:
I let the pizza defrost according the the package instructions, Then par-bake the pizza crust for 3-4 minutes. This is to help the bottom and the crust get a little crunchy action going on- if you do not do this the pizza crust will remain soft.
Then top with the pizza with marinara sauce and the mozzarella cheese and put back in the over for another 3-4 minutes until the cheese has melted (the melt time will vary depending on what vegan cheese you bought so keep an eye on it)
Its important to get pizza or marinara sauce that is thick, if its too watery the pizza crust will not get crunchy. If needed you can strain the sauce to remove some excess liquid before topping on the pizza.
Remove the pizza from the oven once more, top it will the pasta, cover it with the mozzarella and vegan parmesan and then put back in the over for another 3-4 minutes.
Remove,garnish, slice and serve
VEGAN PARMESAN CHEESE
3/4 cup cashews
3 Tbsp nutritional yeast
1/2 tsp garlic powder
1/4 tsp salt
Add all ingredients into the food processor and pulse until crumbly and combined. This will be more than enough for this recipe with plenty left over for later. This is great on salads, tacos, or roasted veggies!