fuck yeah vegan pizza

reblogged from diagonalleyvegan:

July 8, 2012

I felt like making something easy, so we had pita pizzas with Denver Seitan Sicilian, green olives, roasted red peppers, and Daiya, and kale on the side, of course. Today was VegFest, so I have a lot of interesting little treats that I bought there. If you want, you can read about that on my other Tumblr, Denver Vegan. Yup, you probably should do that.

We got a print from one of my boyfriend’s coworkers/friends. It looks pretty nice in the dining room, don’t you think?

The kale means you can eat a whole bag o’ Daiya without any regrets. 

That crust sounds INCREDIBLE. *cough cough, wink wink* reblogged from jessicandnoahlivehere: My pizza turned out AMAZING! Totally makes up for the terrible crackers I tried to make this afternoon. My ex/roommate told me it was the best homemade pizza they’d ever had. So, here’s the recipe for the fantastic dough. Fluffy White Pizza Crust Ingredients 1 cup warm water (110 degrees F / 45 degrees C)1 tablespoon sugar2 1/4 tablespoons active dry yeast3 tablespoons olive oil1 teaspoon salt2 1/2 cups all-purpose flour Optional: spices to taste (e.g., cumin, basil, cayenne pepper, thyme, oregano, red pepper, tomato powder, chili powder, ground flax seeds, and/or nutritional yeast, to name a few) Cornmeal or cooking spray with which to coat the pizza stone or pizza pan The toppings of your choice: red sauce, nondairy cheese, vegan meats, nuts, seeds, fruits and/or veggies Directions 1. To prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours. (Mine rose for just over an hour and it was perfect.) 2. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F. 3. As the oven’s heating, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly. 4. When you’re done shaping the dough, add your toppings: sauce, veggies, “meat,” cheese, fruit, nuts, etc. 5. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas. 6. Get your nom on! I got this from http://www.perfectpizzapress.com/blog/2011/04/04/fluffy-white-pizza-crust

That crust sounds INCREDIBLE. *cough cough, wink wink*

reblogged from jessicandnoahlivehere:

My pizza turned out AMAZING! Totally makes up for the terrible crackers I tried to make this afternoon. My ex/roommate told me it was the best homemade pizza they’d ever had. So, here’s the recipe for the fantastic dough.

Fluffy White Pizza Crust

Ingredients

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

Optional: spices to taste (e.g., cumin, basil, cayenne pepper, thyme, oregano, red pepper, tomato powder, chili powder, ground flax seeds, and/or nutritional yeast, to name a few)

Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

The toppings of your choice: red sauce, nondairy cheese, vegan meats, nuts, seeds, fruits and/or veggies

Directions

1. To prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours. (Mine rose for just over an hour and it was perfect.)

2. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

3. As the oven’s heating, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

4. When you’re done shaping the dough, add your toppings: sauce, veggies, “meat,” cheese, fruit, nuts, etc.

5. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

6. Get your nom on!

I got this from http://www.perfectpizzapress.com/blog/2011/04/04/fluffy-white-pizza-crust

(Source: love-all-life)

reblogged from myveganpizza: MY HOT SUMMER SUNDAY PIZZA  pineapple-basil-pepper-oil base + button mushrooms + pineapple + green peppers + red onions + green olives + diced tomatoes (just a few!) + fresh basil  Total yum on a totally freaking hot St. Louis Sunday. I was craving a glass of pinot grigio to go with, it would have brought the flavors together.  :D 

reblogged from myveganpizza:

MY HOT SUMMER SUNDAY PIZZA 

pineapple-basil-pepper-oil base + button mushrooms + pineapple + green peppers + red onions + green olives + diced tomatoes (just a few!) + fresh basil 

Total yum on a totally freaking hot St. Louis Sunday. I was craving a glass of pinot grigio to go with, it would have brought the flavors together.  :D 

Cheezly Chorizo Calzones

YOU GUYS! Remember those soy chorizo calzone thingies from V Revolution that I reblogged twice on Vegan Pizza Day? Well the chef @ Spice Box of Earth was cool enough to share the recipe. CHEEZLY CHORIZO CALZONES FOR EVERYONE!

reblogged fromspiceboxofearth:

Ahh my vegan chums, Vegan Pizza Day is over, but now it’s time for me to share this ridiclously good recipe with you all. This is heaven in a freshly baked dough parcel, and is so easy to make! I made the dough using my trusty bread machine, a standard pizza dough recipe. I also made the filling the day before and left both in the fridge overnight for easy Pizza Day Morning baking…..

Ingredients:

  • 2 red onions, chopped
  • 3 large garlic cloves, chopped
  • 2 of your favourite vegan chorizo sausages, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup green olives, chopped
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 packet your favourite vegan mozzarella, grated
  • 1 serving pizza dough (from a 2lb bread machine)

To prepare the filling, fry the onion, garlic and sliced sausage in olive oil until the sausage is browned. Add the tomatoes, green olives, paste and paprika. Let the mixture cook over a low heat for 10 minutes or so. Add a little water if it starts to dry out.

Chop the pizza dough into 10 equal pieces. Roll each one into a neat ball. You will then need to roll out each circle and spoon a heaped tbsp of the filling on top. Put a good helping of the mozzarella on top of the mixture and fold over, using a little soy milk if needed to help seal the edges.

Bake at 180 degrees on greaseproof baking paper for 15 minutes. Be careful, as they will be hot as heck when you take the first chomp!

Enjoy!

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