Need a quick and easy appetizer for the next big game? Want to make a snack for the kids on their sleepover? Here’s the perfect crowd pleaser!
When I was a kid, a family member used to make these for me on occasion, but of course with mozzarella and real pepperoni. I loved this snack so much, I never forgot it, and I’ve recreated a plant-based version for you! I hope these will be a favorite in your house too. Check out my triscuit pizza recipe below.
Mini Triscuit Pizzas
Ingredients
- 1 8.5 oz box Original Triscuit crackers
- 6 oz tomato paste
- 1 batch Vegan Parmesan Cheese Topping
- 1 package meatless pepperoni (I use Yves Veggie Pepperoni)
Instructions
- Preheat oven to 350°.
- Spread Triscuit crackers in rows on a cookie sheet. You should end up with about 40 crackers.
- Spread a layer of tomato paste onto each cracker and place back onto cookie sheet. (Hint: I use tomato paste because it’s flavorful and not runny, so it won’t make the crackers soggy like pizza sauce might.)
- Generously sprinkle pan of crackers with parmesan cheese.
- Place one slice of pepperoni onto each cracker.
- Sprinkle another layer of cheese over the pepperoni.
- Bake for about 10 minutes and enjoy!
Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!
Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).
