Sicilian-Style Tomato Spread from Donna Klein’s Vegan Italiano (top) also tastes awesome when used as a sauce on a french bread pizza (bottom). But, to be fair, I say that about ALL the spreads!
With mozzarella Daiya cheese and black and Kalamata olives.
Aroused by the mere memory of this pizza.
Pizza time!! Field Roast Italian Sausage, Shrooms, Kalamata Olives, Sun Dried Tomatoes and Homemade Melty Mozzarella #vegan #vegancheese #pizza #fieldroast #artisanvegancheese #whatveganseat
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!)
The road to Falafel Pie is short and paved and hummus. But how will we stick to just one slice?
So this is kind of genius.
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.
#Vegan pizza (kalamata olives, mushrooms, onion, fresh basil from the backyard, on a BBQ & tomato base) for dinner with @alidark3000 and his own Notzarella vegan cheese!
Notzarella! I just like saying that. NOTZARELLA! Rolls off the tongue.
CC image via flickr user raamdev.
reblogged from vile-insect:
rly tho. zoom in shots of lunch necessary. fuck offfff uughhhmmmmm mmmmm soooo gooooddd.
artichoke hearts, kalamata olives, avacado, cashews, and soy cheeze. the other half was in our stomachs…
Rudy’s Pizzeria, Bellingham WA
[That’s it, I’m making pizza tonight! - ed.]
(Source: helmofmorgul)
Vegan pizza! In a frying pan!
For Christmas Eve dinner, we made the Pizza Puttanesca from Robin Robertson’s Fresh from the Vegan Slow Cooker. Both the sauce (kalamata olives!) and crust (so light and airy!) are delicious, though I was a little disappointed to learn that it only serves two. I want leftovers, dammit!
reblogged from myveganpizza:
MY GYRO PIZZA
You guys!!! MAJOR YUM-TOWN!!!
GARLIC HUMMUS BASE + SPINACH + KALAMATAS + RED ONIONS + CRUMBLED FALAFEL + MINCED GARLIC + SPICES (cumin, black pepper, lime juice, onion powder) + DICED TOMATOES. VEGAN TZAZIKI (made with plain soy yogurt) drizzled on after it came out of the oven!
The falafel was just store-bought dehydrated stuff that I rehydrated and added spices to. I drizzled a bit of olive oil all over the pie before putting it into the oven to make sure the falafel didn’t dry out too much. The tzaziki helped with that, too. Seriously this mmmight be my flava-fave pie I’ve ever tasted/made.
ENJOY!
reblogged from canadianclublove:
My vegan pizza creation. Crust sauce spinach daiya onions shrooms “sausage” more daiya and kalamata olives. It was a monster.
This pizza has all my favorite things.
reblogged from quarrygirl:
a quick day trip to the bay area lead to our random discovery of delarosa, a high end vegan-friendly pizza bar with lots of great beer on draught (not to mention wine and cocktails). while the menu offers both vegan sausage and vegan cheese (soy-based/not daiya), we opted instead for the naturally vegan and cheese-less spicy marinara pie. exquisite!! check this place out. the pizza is phenomenal and the tap list isn’t fucking around.
