Today I harvested pumpkins, cucumbers, tomatoes, and lettuce. With the tomatoes and lettuce, I topped them on a vegan taco pizza I made. Basically you can use the crust recipe that I provided in my previous garden pizza posts, or use your own recipe. Depending on your crust, bake the crust for 5 minutes or longer if necessary, then spread refried beans (pinto) on top with taco seasonings, chopped onions, vegan shredded cheddar cheese (Daiya brand), and bake for 10 minutes. After cheese has melted, I top with the lettuce and tomato. Add taco sauce or whatever suits your fancy.