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Store-bought pizza crust (I used the whole-wheat one from Whole Foods)
Marinara sauce (I made my own, see below or simply use store-bought)
Dairy-free mozzarella shreds (the kind that melt!)
7 large pepperoni slices (or whatever toppings you prefer)
Fennel seeds (optional)
Crushed red pepper (optional)
For the marinara sauce (optional)
5 tbsp butter
32 oz crushed tomatoes
1/2 sweet yellow onion, peeled but keeping the root end attached
Salt to taste
For the marinara (skip if using store-bought marinara)
Place a pot or large skillet over medium heat. Once hot, add the butter. Once melted, add the crushed tomatoes and mix until the butter and tomatoes are combined.
Submerge the onion half in as much of the sauce as possible. Bring the sauce to a simmer and reduce the heat. Simmer on low heat for 45 minutes, salting the sauce to your taste.
When the sauce is ready, remove the onion, and taste for salt one more time. Set the sauce aside or store it in an air-tight container until you're ready to use it.
For the pizza:
Preheat the oven according to the pizza crust package's instructions (typically ~400F degrees).
Cover the crust in as much sauce as your heart desires (this is a very personal decision). Top the pizza with the dairy-free mozzarella and toppings of your choice (another very personal decision), including the fennel and crushed red pepper if you're using them.
Bake the pizza according to the package's instructions (typically 8-12 minutes).
Remove the pizza from the oven, top it with the shredded basil so the basil can wilt, and let the pizza cool for ~5 minutes.
Slice into 6 pieces and bottoms up!