Why not have pizza as your appetizer AND dinner? Now you can! Bust out a big bowl of this dip and you'll have everyone asking for the recipe.
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Two Market Girls
1pkg daiya cream cheese
1pkg tofutti sour cream
1pkg yves vegan pepperonidivided
1pkg daiya mozzarella shredsdivided
1tbsp+ 1 tsp dried oreganodivided
1tbsp+ 1 tsp garlic powderdivided
1tbsp+ 1 tsp onion powderdivided
1tbsphot chili flakes
Preheat oven to 400F.
Melt your butter and brush about half of it around the inside of your cast iron pan.
Roll your pizza dough into 1 inch balls and place them in a ring around the edge of your cast iron pan, so that it creates like a wreath of bread. Cover and set aside to rise a little bit while you prepare your dip.
To a food processor add your vegan cream cheese and sour cream and process until one consistency. Add to a large mixing bowl.
Mix in your marinara and 1/2 package of vegan mozzarella shreds. Quarter half of your vegan pepperoni and add to your cheese mix. Add your spices including; 1 tbsp dired oregano, rosemary, parsely, thyme, 1 tbsp garlic powder, 1 tbsp onion powder and hot chili flakes. Mix.
Add your dip to the centre of your cast iron pan. Top with half of the remaining mozzarella shreds, then brush the pizza dough wreath with the remaining melted butter. Sprinkle on 1 tsp dried oregano, 1 tsp garlic powder and 1 tsp onion powder. Top with remaining vegan pepperoni slices and vegan mozzarella shreds.
Bake for about 20 minutes or until the bread is golden brown.