Ingredients

The following ingredients have 4 Servings
  • 2 tomatoes ((sliced))
  • 2 cups cherry tomatoes ((or use more regular tomatoes, but chop them in a half-inch dice, If using cherry tomatoes, halve them))
  • 1 large shallot ((finely diced. You can sub with an onion))
  • ½ cup vegan mayo
  • 8 oz vegan mozzarella shreds
  • 2 tbsp basil
  • 1 tsp red pepper flakes ((use more or less based on your preference))
  • Salt to taste
  • 1 vegan pie crust ((or see recipe for homemade whole wheat crust below))
  • ¾ cups all purpose flour
  • ½ cup whole wheat flour ((can sub this with all purpose if you don't want a part whole wheat crust))
  • ½ tsp salt
  • 4 tbsp vegan butter ((cut into small cubes))
  • Ice cold water

Instruction

  • Place the tomatoes in a colander, sprinkle on half a teaspoon of salt and let them stand 15-20 minutes until some of the liquid has strained out. Then use your fingers to squeeze out as much liquid as you can.
  • Make the mayo-cheese topping by mixing together the vegan mayo, vegan mozzarella shreds, red pepper flakes and basil in a bowl.