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)

reblogged from colegoudie:

Spicy Pesto Pizza (Vegan)

The commercial pizza industry is huge, and I was never a big fan of the greasy, cheesy pizzas they make, so I decided I would try to make my own. I made my own sourdough pizza dough, but you can go out and purchase your favourite pizza dough from your local market or bakery (try to get thin crust). 

Aside from the pesto sauce, the quantities here do not matter. In fact, the toppings don’t matter either; add whatever you fancy to your home made pizza! Make it yours. I love a little heat, so I went with a roasted anaheim chili. It worked really well. 

Ingredients:

Spicy Pesto Pizza Sauce (makes enough for two 10” pizzas):

  • 3/4 cup Basil
  • 1/2 cup Parsley
  • 1/2 Jalapeño
  • 1/2 cup Pine nuts
  • 1 clove Garlic, minced
  • 1 tsp Red pepper flakes
  • 1 tbsp EVOO (Extra virgin olive oil)
  • 1 tbsp Lemon Juice 
  • 2 tbsp Water
  • Salt and Pepper to taste 
  •  
  • Puree all these ingredients together and BAM, you have your own spicy pesto. Seriously this sauce is great. Add more oil or water if it is too thick. Add more pine nuts or basil if it’s too thin. Play around with it, there are no rules here and the quantities are just a guideline. If you have sauce leftover, it makes a great chip dip.

(My) Toppings:

  • Roasted garlic
  • Roasted anaheim chili
  • Portabella mushroom cap
  • Sun-dried tomato 
  • Pepper
  • Preheat your oven to 480F.

Put your pizza dough onto parchment paper and onto a flat baking sheet. Spread your pesto sauce onto your pizza, getting as close as you can to the rim. Use your finger and rub the rim of the pizza with olive oil. This gives it a nice texture and keeps the crust from burning to a crisp. Add your toppings to your pizza in the quantities you like, and place the whole thing in the oven. Depending on how crispy you like your pizza, this can take anywhere from 15 to 25 minutes. Keep an eye on it, and check the bottom of the pizza with a spatula. 

Divide into slices and enjoy with a cold beer.

Hope you like it! More recipes to come.

Yours in food, 

Cole. 

Greek-Style Pizza with Roasted Red Pepper Sauce and a Lemon Garlic Crust. I know I say this about all my pizzas, y’all, but this one is so good I can’t even! Topped with roasted red peppers, black and Kalamata olives, sundried and Roma tomatoes, mozzarella Daiya, and parsley. Yum, yum, YUM. (And there’s a recipe at the link, just because I love you all so much!)

Greek-Style Pizza with Roasted Red Pepper Sauce and a Lemon Garlic Crust. I know I say this about all my pizzas, y’all, but this one is so good I can’t even! Topped with roasted red peppers, black and Kalamata olives, sundried and Roma tomatoes, mozzarella Daiya, and parsley. Yum, yum, YUM. (And there’s a recipe at the link, just because I love you all so much!)

reblogged from ikay8:

Want a pizza but don’t feel like dealing with dough?  Try this super simple and fast pizzadilla.

2 tortillas

1/2 small yellow onion, diced

1-2 cloves garlic, minced

1-2 kale leaves, stems cut out, rolled, then sliced into ribbons

1 small tomato, thinly sliced

daiya cheese (or any shredded cheese alternative)

a couple pinches of nutritional yeast (optional but highly recommended)

pinch thyme

pinch marjoram

salt and pepper

1) Slowly saute onion in olive oil over medium heat, stirring occasionally until browning, as shown.

2) Add garlic, stir a little, then add kale.  Saute until kale is wilted a bit.

3) Season with salt and pepper to taste. Place in small bowl on the side

4) Wipe pan with paper towel to remove oil.

5) Place tortilla in pan, put a layer of cheeze sprinkled with a pinch or two of nutritional yeast on the bottom, spread tomato slices out then top with kale and onion mixture.  

6)Sprinkle thyme and marjoram an finish with another layer of cheeze and nutrional yeast.  Cover with other tortilla.

7) With the heat still at medium, let it sit for about 3-4 minutes.  (putting a bowl with a can in it on top to press the quesadilla is recommended)  Flip and repeat.

8) Remove, let rest about 30 second, slice and serve!

reblogged from what-vegans-eat: Vegan Pizza This one was made with: Publix’s plain pizza dough (you can find it in the bakery) Prego tomato sauce nutritional yeast ground flax seed cayenne pepper Daiya mozzarella cheese broccoli onions portobello mushrooms  garlic fresh tomatoes  red peppers assorted cauliflower (white, orange, purple) salt & pepper vegan parmesan cheese fresh basil (after baking)

reblogged from what-vegans-eat:

Vegan Pizza

This one was made with:

  • Publix’s plain pizza dough (you can find it in the bakery)
  • Prego tomato sauce
  • nutritional yeast
  • ground flax seed
  • cayenne pepper
  • Daiya mozzarella cheese
  • broccoli
  • onions
  • portobello mushrooms 
  • garlic
  • fresh tomatoes 
  • red peppers
  • assorted cauliflower (white, orange, purple)
  • salt & pepper
  • vegan parmesan cheese
  • fresh basil (after baking)

reblogged from cultavegan:

My husband made some delicious vegan calzones for dinner last night.

He makes homemade naan bread a lot so he just used the same dough recipe which is 1/2 a cup of flour and 1/4 cup of water and a little salt. Mix it, knead it, let it rest and roll it into whatever you want.

(You can also just use your favourite pizza dough)

Filled them with broccoli, red pepper, zucchini, mushroom and lots of garlic.

Mixed in some Vegan Gourmet Mozzarella and baked for about 45min. They were delicious.

I posted my spinach dip recipe on the Follow your Heart brand’s website.(Also posted on my blog)

They make veganaise an many other non-dairy vegan alternative products.

My recipe used Daiya vegan cheese shreds which of course they didn’t like because they make their own Vegan gourmet cheese shreds so they sent me some free product to let me try them out.

I used their Vegan Mozzarella in this recipe and honestly it doesn’t even come close to Daiya.

The texture is not as nice, flavour not as strong and it does not melt it kind of just turns to liquid whereas Daiya get gooey.

Anyways.. thanks for the free product but I’m going to have to stick with Daiya products. Sorry!

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