Focaccia Pizza, it's kind of like a hybrid between pizza and bruschetta, and it's delicious. I can't seem to get over how simple it is to make either - after you breeze past the chopping of the veggies, it's basically just an assembly game.

Course: Lunch,Dinner

Prep Time: 10 minutes

Total Time: 30 mintues

Calories: 158 pp

Servings: 4

Dietary: Vegan, Dairy-Free, Oil-Free, Veggie, Sugar-Free

500 g can tomato sauce*

68 g tin tomato puree*

3 cloves garlic, crushed

1 Tbsp (15g) nutritional yeast

2 tsp (10g) dried oregano 

1 tsp (5g) Italian spice mix (or sub dried basil)

1/2 tsp curry powder 

freshly ground pepper


10 cherry tomatoes, cut in half 

1 red bell pepper, thinly sliced 

5 large mushrooms, thinly sliced

20 kalamata olives, cut in half 

1/2 red onion, thinly sliced 


1 cup (20-30g) fresh arugula

2 Tbsp (30ml) tahini (sesame seed butter)

2 tsp (10ml) balsamic vinegar  

  1. Preheat oven to 350 F/ 180C. Cut focaccia bread in half and place on a cooking sheet lined with tin foil. 

  2. In a large bowl, mix together the tomato puree concentrate through pepper until well combined. Spread this pizza sauce onto the bread. Arrange the veggies, tomatoes through red onion, on top and place in the oven to bake for about 20 minutes, or until the vegetables are baked to your liking. 

  3. While baking, prepare the drizzle by mixing the tahini and balsamic vinegar, plus 2 Tbsp water in a small bowl until creamy and well combined. 

  4. When the pizza is done, remove from the oven, drizzle on the tahini balsamic sauce and top with the fresh arugula. Slice and enjoy while hot!