A (Vegan) Pizza Party with Panago

Review by Megan Stulberg

Ain’t no party like a pizza party. You know that “Touch My Butt and Buy Me Pizza”phrase that’s been making its rounds (and then some) on the internet lately? It’s popular because it’s relatable. Butts are nice, pizzas are even nicer, and Panago’s pizzas are the nicest.



Honestly…the thing I’ve missed most since going vegan is pizza. I don’t view meat as food anymore (feel free to disagree), but there’s something about the combination of pineapple, ham and bacon on a classic Hawaiian slice that still makes my mouth water. Canadian chain Panago Pizza recently launched a new vegan deluxe pepperoni pizza for spring — which is a freaking GAME CHANGER. Pepperoni! Meat-free pepperoni!


This brand new pizza comes with Italian tomato sauce, meat-free pepperoni, black olives, green peppers, red onions and dairy-free Daiya “cheese”. Not into it? You can veganize any of their other pizzas by making substitutes, and also all of Panago’s crust options are 100% vegan friendly (pictured is the gluten-smart crust).

I paired this ‘za with two of Panago’s vegan dips: Italian Tomato & BBQ. I also tried one of their build-your-own salad options, which was basically a delicious pile of veggies, smothered in their vegan classic Italian style dressing. You could say I went “all out” on my Panago adventure and also tried two of their organic fusion juices: grapple (grape/apple) and orango (orange/mango).



Panago’s vegan deluxe pepperoni pizza exceeded my expectations. Doubtful? Look at the photos! Still don’t believe me? Further proof: I carried all my Panago goodies home in an Uber, and the driver actually got kind of mad at me because he was really hungry and kept saying that the pizza smelled “too good”.

Panago likes to spread the vegan love every now and then, so make sure to follow them on Twitter, Instagram or Facebook because you never know when a #RandomActsOfPizza may come your way!

Want to know more about what you can and can’t eat at Panago? Check out their vegan-friendly options here.

*Disclaimer*: This is a sponsored post for Panago Pizza, but all views are my own. For inquiries about sponsored posts, please email vegangirlfriend@gmail.com and/or megstulberg@gmail.com. 

Hearty n’ healthy veggie pita pizza

Recipe by Megan Stulberg

Now I wouldn’t call myself lazy, but I’m all about being able to skip a step or two whenever possible. Prime example: I was going to make personal pizzas the other day, and then stumbled upon gluten-free (!!!) and vegan (obviously) pitas in the grocery store. And boom, pita pizzas happened. No crust, no fuss. You’re welcome in advance.



  • 2 standard pitas (I used Aidan’s gluten-free)
  • 1/2 red onion, chopped coarseley
  • 1 cup pure tomato paste
  • 1 cup Daiya mozzarella-style shreds
  • 1 cup arugula
  • 1/2 cup fresh pineapple, cut into chunks
  • 1/2 cup sliced cremini mushrooms
  • 1/4 cup black olives
  • 2 tbsp minced garlic (roughly 2 large cloves)
  • 2 tbsp cold-pressed EVOO


  1. Preheat oven to 400F.
  2.  Lie pitas down flat on baking sheet lined with aluminium foil.
  3. Use ice cream scoop to place heaping dollop of tomato paste onto middle of pita. Flip ice cream scoop over, using back of spoon to smooth paste evenly over pita. Leave room at edges to form crust. Repeat for second pita.
  4. Sprinkle daiya, arugula, black olives and pineapple evenly all over pita. Repeat for second pita. Feel free to substitute or add additional toppings if desired.
  5. Place in oven for 20 minutes.
  6. In a medium saucepan on high heat, let garlic sauté in olive oil. Once it has browned, add onion slices. Lower heat and let sauté 5 minutes. Add mushrooms, then cook until everything has browned and olive oil is all gone. Remove from heat.
  7. Remove baking sheet from oven. Add garlic, onion and mushrooms to pitas.
  8. Let cook in oven for an additional 5-10 minutes. Be sure to check on it every few minutes to prevent burning, as every oven is different.

Let cool 15 minutes before slicing. Serve immediately.

Makes 2 servings (1 individual pizza/approximately 4 slices each).


Meatless Lover’s Pizza: Raw, Gluten-Free, Vegan, Soy-Free, Sugar-Free

By Megan Stulberg


I don’t like to admit that I’m materialistic, but in a lot of ways I am. Part of me would love to be the kind of person that can fit their whole life into a backpack, but I know how agitated I’d get if I didn’t have daily access to my blender, food processor and dehydrator.

These mini raw pizzas were a snap to make! As always, raw food preparation is very time consuming so make the crust a day in advance.


Dehydrated Almond Flax Crust

  • 2 cups raw, unsalted almonds
  • 1 1/2 cups flaxseed meal (I had store-bought meal on hand, but you can make your own with standard flaxseed in a food processor)
  • 1 cup water
  • 2 tbsp cold pressed olive oil
  • 2 tbsp dried parsley
  • 2 tbsp dried basil
  • 1 clove garlic, chopped
  • Pinch of raw salt
  • Pinch of black pepper

Raw Tomato Sauce

  • 1 standard tomato, chopped
  • 1 clove garlic, chopped
  • Pinch of dried parsley
  • Pinch of dried basil

Toppings: Your choice! Mine are listed below.



1) Soak the raw almonds in water for 3-4 hours and then drain. Add almonds to food processor and process until a flour-like texture is reached.

2) Combine almond meal, flaxseed meal, water, olive oil, herbs and spices in a large mixing bowl with a wooden spoon. If the mixture is too watery, add more flaxseed meal.

3) Form small pizza crust discs from the “dough”. Try to make them as round as possible and relatively thin. Depending on the shape and size of your dehydrator, feel free to make larger crusts instead.


4) Line dehydrator with wax paper and place crusts on top evenly spread apart. Dehydrate at 130 degrees for the first hour or so, then reduce the heat to 100 degrees and dehydrate for approximately 8 more hours. Feel free to remove the wax paper and flip the crusts over after the first few hours.  

The crusts should end up looking something like this:


5) Next, combine the chopped tomato, garlic and herbs in a small bowl and mash thoroughly to create a paste. Spread tomato sauce evenly on pizza crusts.

6) Top with your favourite raw vegetables! I used cauliflower, mushroom, zucchini and tomato. If desired, add nutritional yeast for a cheesy taste.


Ta da! Raw pizzas. If there are leftovers, freeze extra crusts in an airtight bag or container.

Makes about 8 mini pizzas or 2 “personal” pizzas.