The Chef: Liz
The Menu: So, the title says "stuffed-crust" for a reason. It's because Liz stuffed the homemade crust for today's pizza with Daiya. Yeah, about that. Tomato sauce, bell peppers, mushrooms, and, of course, more Daiya, topped the incredible crust. Yes, that's a big pile of extra pizza toppings you see at six o'clock, and a fresh spinach salad with green olives, more Daiya, and black sesame seeds rounded out the meal.
The Goods: Well, if you're curious about the fastest, and tastiest, way to transport yourself back to a middle-school pizza party, the stuffed-crust route is definitely what we recommend. Liz's lunch was totally thrilling, and to make the day even sweeter, we are ecstatic to annouce that our first-ever cookbook—the super-sleek, totally digital, in-freaking-credible Holiday Cookie Collection—is on sale now at VegNews.com. We are so, so excited about the collection that we pretty much can't stand it, so you should probably go check it out.