I was craving pizza so I made this vegan alternative. However, I recommend not putting the baking tray on top of a still hot hob when you take it out, hence the burning underneath… oops! Still tasted delicious though!
- Unroll the puff pastry sheet onto a lined baking tray - Mix together the tomato puree, garlic and oregano - Chop the mushrooms and tomato - Boil the spinach for 2-3 minutes and drain - Pre-heat oven to 200C
1. Spread the tomato puree mix onto the puff pastry base leaving a border around the edges.
2. Arrange the mushrooms and tomatoes on top, and bake for about 20 minutes.
3. Once out of the oven, arrange the spinach and olives, and garnish with basil leaves. Drizzle with chilli oil.
4. Cut into 6 squares, and transfer to a plate. Serve with green vegetables such as courgette or kale.
I wish I could explain this logically, but it’s not really a logic desire. Here’s the thing: for as long as I can remember, I’ve been obsessed with the Teenage Mutant Ninja Turtle pizza. Something about that cartoon pizza, it just looked so good, and pizza in real life never quite measured up! I know I’m not alone in this.
Something changed once I started making vegan pizzas; they just had that ooey-gooey look to them, the very look I’d been striving for my entire life! Something about how the cheese melts and the vegan pepperonis bake in, it’s a visual and tasty delight! Of course, using vegetables on your pizza is much healthier, and I highly recommend it (I take mine with mushrooms, spinach, roasted garlic and sometimes pineapple). Or you can make your own vegan sausages with this recipe!
That’s enough waxing poetic about my favorite 80s/early 90s cartoon, let’s get to the pizza dough part! I don’t like working with dough. THERE I SAID IT. I will always go for convenience when it comes to bread, pastries, pie dough and pizza dough! That is, until I stumbled across this pizza dough recipe by Bobby Flay! It’s really easy and you don’t even need a stand mixer to make it!
If you do have a stand-mixer, you can follow the recipe as it says, but if you don’t, here’s my method:
In a small bowl, mix the yeast, sugar, warm water and olive oil. Let sit for a couple of minutes.
In a large bowl, add 3 1/2 cups of the flour and salt. Mix, make a well in the center and then add yeast mixture. Knead until all the flour is incorporated, adding the last 1/2 cup of flour if too wet. I find I usually don’t need it. Now follow the rest of the directions in terms of letting it rise! (When I make my dough, I add just a pinch of extra salt and about a tablespoon of dried rosemary.)
When it came time to bake my pizza, I did at 450F, on a baking sheet, for about 10 - 15 minutes, until the bottom was nicely browned. If your oven smokes at high temperatures, you can bake at 400F for a longer period of time—just check the bottom of the crust periodically. If you have a pizza stone or fire brick oven, what are you reading this for? You are probably a pizza wizard and could be giving me tips!
Now, if you choose to use vegan cheese, Daiya is probably the easiest in terms of melt and go. If you are a FYH soy mozzarella fan, but are exasperated by it’s melting abilities, I’d like to help you! You gotta melt it in a double boiler first (I shred it, or cut it up real small, then melt it). Once it’s melted, spoon it onto your pizza. Yeah, it’s an extra step, but it’s worth it! I like Daiya alright, but I get tired of it. Every time I use melted FYH soy mozz, at least three people on Instagram tell me I’ve been duped, that there’s no way my pizza is vegan. That my friends, I call a success! I have been thinking this homemade tofu chèvre would make a tasty addition for a very sophisticated pizza!
I have some tips on shaping pizza dough here! Basically, it’s easiest to work with when at room temperature and DON’T TOUCH THE OUTSIDE CRUST!
As far as pizza sauce goes, I usually use jarred marinara sauce. The other night I made my own, and it was really easy! I sautéed, in olive oil, half a diced onion, three cloves of minced garlic, salt and pepper to taste (1/2 tsp of each, maybe) and 1 TB of Italian herbs. I added a can of diced tomatoes, and about 1/2 cup of white wine (totally optional, and red is great too), then let it simmer for about 10 minutes. Add a tsp of sugar if it’s too tart. I like my pizza sauce smooth so I blended it, but you could also just use canned tomato sauce!
DoNYC’s Chicago cousin Do312 is running a contest. The prize is two VIP tickets to the punk-filled Riot Fest Chicago where a ton of awesome punk bands are playing in September. To enter, you need to “Pizzafy a Punk…
For lunch I made a cauliflower pizza crust and topped it with tomato sauce and daiya vegan cheddar cheese. What you need to make the cauliflower crust is:
Three cups of ground cauliflower (not cooked)
One cup and two tbsp of almond flour
Four eggs (made from ener-g egg replacer)
Four tbsp of nutritional yeast
One tsp of seasalt, rosemary, and garlic powder
First I ground out three cups of cauliflower until it resembled rice by using a food processor. Then I mixed all the ingredients except for the cauliflower and eggs into a large bowl. Then I whisked up the eggs making sure there wasn’t any clumps of the egg replacer left in the liquid mix. Then I combined all of the ingredients and stirred until I was left with a sticky dough.
Once I had my dough I made about five individual pizza crusts that were about a centimeter or less in width. (You can decided how large you want your pizza crust to be.) Then I heated the oven to 450 degrees and put the crusts in the oven without toppings for about 15-25 minutes until the crust was golden and firm.
After the crust was done baking I then put on some store bought tomato sauce and daiya cheddar cheese!