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Teriyaki Meatball



1-9” Pizza crust, ready to bake

½ Cup Marinara sauce

¾ Cup Shredded mozzarella (regular or vegan)

¼ Cup Sharp cheddar (regular or vegan)

6 Lypid™ Plant-Based Meatballs

1 Tbsp Diced red onion

2 Tbsp Diced pineapple

1 tsp Sliced green onion, to garnish

Teriyaki glaze drizzle, to taste


  1. Place ready-to-bake pizza crust on a peel and sprinkle with crushed ice. Bake at minimum 500 °F until ice is melted and crust is golden brown.

  2. Spread marinara sauce evenly on the crust.

  3. Mix mozzarella and sharp cheddar cheese, then scatter evenly across pizza and top with onions, pineapple, and Lypid™ Plant-Based Meatballs.

  4. Bake pizza for another 90 seconds.

  5. Garnish with green onions and drizzle with teriyaki glaze across the top.

  6. Roll pizza cutter across pizza to slice into 6 even pieces.

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