French bread pizza! There was a huge air bubble in the middle of the loaf, which ended up being a pretty convenient receptacle for extra Daiya cheese. American ingenuity, yay!
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!)
So I made this and it was pretty awesome. Kalamata olive crust topped with homemade pizza sauce (made and frozen in the fall), mozzarella Daiya, and black and Kalamata olives.
I scored a 4 1/2 pound jug of Kalamata olives on Amazon and have been putting them on all the things. SO GOOD.
Italian-Style Butter Bean Dip from Donna Klein’s Vegan Italiano. The leftovers went on a pizza, which is pretty much my mo. There’s nothing I can’t put on a pizza, yo!
Despite the broiler mishap, this was most delish.
Just kidding, my pizza was awesome!
Top: Pesto Pizza with Roma tomatoes on a Semolina Crust; both recipes via Donna Klein’s Vegan Italiano.
Bottom: Margherita Pizza with Roasted Red Pepper Sauce, Roma tomatoes, mozzarella Daiya cheese, and basil; recipe from Tami Noyes’s American Vegan Kitchen.
STUFFED.
(Source: easyvegan.info)
Beer crust pizza! After I reblogged her pizzas last week, B’klynHeart was nice enough to send me the recipe - which, as it just so happens, is from King Arthur. (She replaced the pizza dough flavor with nooch and Penzey pizza spice; I used garlic, thyme, and oregano.)
Pizza #1: a vegan cheeseburger beer crust pizza, with cheddar Daiya cheese, Yves Meatless Ground Round, onions, tomatoes, black olives, and my own homemade pizza sauce!
Pizza #2 was a bit simpler, with just two toppings: mozzarella Daiya cheese and homemade marinara sauce.
The crust is a nice medium-thin (if you don’t leave it to rise a second time, anyway), crispy with just a hint of beer flavor.
Another frying-pan pizza, this time with mozzarella Daiya, Lightlife bacon, black olives, and sundried tomatoes. Crust recipe via Donna Klein’s Vegan Italiano, which I’m seriously digging.
Vegan pizza! In a frying pan!
Hummus pizza! I finally tried it and IT IS EVERYTHING I DREAMED OF. With mozzarella Daiya, sundried tomatoes, black olives, and roasted red pepper hummus, all on a piece of pita bread for quick snacking.
An easy, cheesy stacked tortilla pizza with three layers of corn tortillas, glued together with mozzarella Daiya cheese. Quick, delicious, super-gooey - what’s not to love?
Reliving last year’s noms because epic Thanksgiving Pizza was SRSLY EPIC. In the past year, I have had multiple dreams about this pizza. Adult dreams, if you know what I mean.
My Thanksliving Day eats, in all their carbalicious glory! The Thanksgiving Pizza came out smashingly; I’m super-glad we decided to do a test run, since this gave us a chance to tweak the recipe. The assembly was still a little messy, but not the hot mess of last week.
Anywho, this pizza features a layer of garlic and chive mashed potatoes mixed with gravy, followed by hickory smoked Tofurky slices, more gravy, and carrots, sweet corn and green beans. As much as I would have loved to have thrown some stuffing directly on the pizza, Shane and I couldn’t figure out how to properly cook it together with the pizza – since the breadcrumbs need to marinate in vegetable broth and all – so instead we gave the crust a hint of stuffing flavor by infusing it with veggie broth. And, for bonus points, we served stuffing on the side, along with extra gravy, homemade cranberry sauce, and mashed potatoes and mixed veggies (both left over pizza toppings). For dessert, we dined on razzleberry pie topped with vanilla ice cream. Both store-bought, since we were exhausted enough after cooking the main course to even think about making the sweets by hand!
You can find recipes for all of the homemade items (PIZZA INCLUDED!) here.
Two slices down, six to go!
Shane’s plate; he slathered his stuffing in cranberry sauce.
Personally, cranberry sauce – being sweet and sugary and all – strikes me as more of dessert item. Which is why I enjoyed a few spoonfuls with a bowl of vanilla ice cream while waiting for the dough to rise! But I digress…
My plate! “Gravy” is the word of the day, dontchknow.
The only time it’s acceptable to eat a pizza with a fork is when it’s
a) covered in mashed potatoes or b) a deep dish pie of some kind.
Licking my plate clean!
Bring out the pie!
Pizza & ice cream, could a more perfect pairing exist?
(via ibtk)
Cheddar Bacon Cheeseburger & Fries Pizza, y’all! I wanted to make this today, but the husband - who loves his seasonal holiday foods - nixed the idea. Instead we compromised on these epic looking Thanksgiving Burgers, and made the pizza over the weekend.
But you should totally bake up one of these bad boys and take it to grandma’s house so you can impress your defensive omni family with the awesomeness that is vegan junk food. It’ll make their dead turkey look like chopped liver.
Enjoying pizza today? Send us your pics!
No-cheese bruschetta pizza, in case you have any tomatoes left! (The picture kind of sucks - DAYLIGHT SAVINGS TIME I MISS YOU! - but the pizza is delish.)
I made pizza bread for last week’s Virtual Vegan Potluck, and it was AMAZING!
The fourth and final pizza I made for Vegan MoFo!
Eat to the Beat: Pizza Margherita & Ghost Mice
The song: “Free Pizza for Life” by Ghost Mice (lyrics)
The foodstuff: Pizza Margherita from Heart Healthy Pizza
The connection: This “heart healthy pizza” might not be free, but it’s good for life!
