fuck yeah vegan pizza

Gluten free, vegan pizza in preparation/procrastination for final exams! Crispy cornmeal crust, topped with sliced tomatoes, artichokes, slivers of onion, zucchini, corn, black beans, roasted garlic, various ground herbs, sea salt, and (of course), daiya mozzarella. Drizzled with balsamic vinegar and evoo. So good.

Gluten free, vegan pizza in preparation/procrastination for final exams!

Crispy cornmeal crust, topped with sliced tomatoes, artichokes, slivers of onion, zucchini, corn, black beans, roasted garlic, various ground herbs, sea salt, and (of course), daiya mozzarella. Drizzled with balsamic vinegar and evoo. So good.

(Source: gettheskinnyonmyvegan)

Bruschetta pizza! Similar to regular ole bruschetta, but cheesier and easier to eat. The olive oil/balsamic vinegar in the bruschetta gives the pizza dough a rich, buttery taste, so much so that the mozzarella Daiya cheese almost isn’t necessary. (Almost but not quite! But you can still leave it off if you want a healthier pie!) With garden-fresh tomatoes and homemade parmesan cheese, yum. Here’s the recipe. So easy!

Bruschetta pizza! Similar to regular ole bruschetta, but cheesier and easier to eat.

The olive oil/balsamic vinegar in the bruschetta gives the pizza dough a rich, buttery taste, so much so that the mozzarella Daiya cheese almost isn’t necessary. (Almost but not quite! But you can still leave it off if you want a healthier pie!) With garden-fresh tomatoes and homemade parmesan cheese, yum.

Here’s the recipe. So easy!

Trying to figure out what to make for me and my gf one night for dinner and this little beauty popped into my head. Found inspiration for it in Food & Wine Magazine and decided I wanted to try to make it. Bought some fresh made pizza dough from the local pie shop as well as all the necessary ingredients at the grocery market than headed home to experiment.  The toppings include: red peppers and yellow zucchini squash, both slow roasted in the oven (the squash sliced into medallions and the peppers diced) cherry tomatoes, halved marinated artichoke hearts, chopped kalamata olives, sliced baby portabella mushrooms, white onions & shallots (the mushrooms sliced, the onions diced & the shallots minced than all caramelized in olive oil with Italian herbs, sea salt, fresh ground black pepper & a splash of Balsamic vinegar) garlic hummus Roll out the dough and spread thickly on the hummus Layer on the vegetables than sprinkle with Italian herbs and drizzle with Balsamic vinegar Bake and enjoy!  [Fjsds I know what I want for dinner tonight! This looks so good, Eli! - ed.]

Trying to figure out what to make for me and my gf one night for dinner and this little beauty popped into my head. Found inspiration for it in Food & Wine Magazine and decided I wanted to try to make it. Bought some fresh made pizza dough from the local pie shop as well as all the necessary ingredients at the grocery market than headed home to experiment. 

The toppings include:

red peppers and yellow zucchini squash, both slow roasted in the oven (the squash sliced into medallions and the peppers diced)

cherry tomatoes, halved

marinated artichoke hearts, chopped

kalamata olives, sliced

baby portabella mushrooms, white onions & shallots (the mushrooms sliced, the onions diced & the shallots minced than all caramelized in olive oil with Italian herbs, sea salt, fresh ground black pepper & a splash of Balsamic vinegar)

garlic hummus

Roll out the dough and spread thickly on the hummus

Layer on the vegetables than sprinkle with Italian herbs and drizzle with Balsamic vinegar

Bake and enjoy! 

[Fjsds I know what I want for dinner tonight! This looks so good, Eli! - ed.]

Happy Vegan Pizza Day!

Still reblogging all the Vegan Pizza Day things. Almost done :(

reblogged from veganstakelondon:

So apparently today is Vegan Pizza Day, which is a thing now. I can’t complain, I love pizza and today is great excuse to make one.

So, in the spirit on VPD, I made a pizza with tofu ricotta and caramelised veggies. It sounds fancy, but it’s really quite easy to make.

For the dough:

1 1/2 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup water
2 tablespoons olive oil

Mix the flour, baking powder and the salt into a bowl. Make a well in the center and add the water and oil.

Combine by gradually mixing the flour into the olive oil and water. You may want to add a little more water if necessary.

Transfer the dough to a floured board and knead it at least for 5-7 minutes.

Let the dough rest wrapped in cling film while you prepare the toppings for the pizza.

For the tofu ricotta:
1 block of tofu
A couple of lemons
Nooch (nutritional yeast, for any squares)
Fresh oregano if you have it, if not dried is fine
A few cloves of garlic
Olive oil
Salt & pepper

I’ve not included amounts for the ingredients here as this is easily done on intuition. I do recommend going heavy on the lemon, tofu and lemon were made for each other. Put ingredients into a food processor or blender and blend till smooth.

For the caramelised veg:
Aubergine
Courgette
Red onion
Garlic
Balsamic vinegar
Olive oil
Agave syrup or brown sugar

Preheat the oven to around 200 degrees Celsius. Slice the veggies thinly. Saute them until soft, then drizzle over the agave or brown sugar, a little more oil if you need it, then a sprinkle of balsamic vinegar. Don’t use too much vinegar, you don’t want a soggy pizza. Once cooked, set aside and unwrap the dough and start stretching it out to fit your pan.

Smooth the tofu ricotta over the base then spread the veggies over the pizza. Bake for about 20 minutes or so.
Buon appetito!

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