fuck yeah vegan pizza

one my absolute all time favorite pizzas ever made: 50/50 wheat/bread flour homemade pizza dough that was blah when first made, but turned out so good after it was left in the refrigerator five days, topped with a basil cilantro miso herb sauce from sprouted kitchen here (super fabulous), mozzarella daiya, vine-ripened tomatoes, red onion, jalapeños, baked 10 mins at 515, avocado slices added once it comes out. [From yowazzup! - ed.

one my absolute all time favorite pizzas ever made: 50/50 wheat/bread flour homemade pizza dough that was blah when first made, but turned out so good after it was left in the refrigerator five days, topped with a basil cilantro miso herb sauce from sprouted kitchen here (super fabulous), mozzarella daiya, vine-ripened tomatoes, red onion, jalapeños, baked 10 mins at 515, avocado slices added once it comes out.

[From yowazzup! - ed.

reblogged from bklynheart:

My second home made pizza!

… well, kind of lies here.  It was my lazy pizza, but I can’t ever be as lazy as to go for frozen.  I got a whole wheat crust and pre-made pizza sauce (both plant based, yes), and used very little Daiya mozzarella - the very last restaurant pizza The Husband and I had was drowning in Daiya, and we decided that this is not the thing for us.

Since I do not know how to do lazy, I did spike the pizza sauce with extra spice to give it a nice authentic Penzey Pizza Spice flavor (I love that stuff), sliced up some peppers, onions and gaaaahlic to go on top, and made my very own cashew parmesan recipe I made up off the top of my head.

Verdict - was a very good pizza, certainly better than the last 3 or 4 restaurant pizzas we’ve had (yay!), but while I am usually a fan of the vegan pre-made cheeses, I do not like them on my pizza.  Just not a big fan of the Daiya mozzarella, it seems.  So cheese on my future pizzas will be my own (such as the parm I made, both The Husband and I loved it, tofu or cashew ricotta, etc), or there will be no cheese.

In any case, we did eat this whole pizza because… well, it was still all sorts of delicious.  Cooked wonderfully on my Lodge Pizza Pan… I’m all sorts of hooked on cast iron cooking at this point.  And, as pointed out, my cashew parm was the mad note. Fresh veg was very, very tasty.  Go me!  

Look for the next one, I’ll be making my own crust and sauce again, and be less lazy. :)

Homemade vegan parm for the win!

reblogged from vegancollegestudent: Oh my god. So for any of my vegan followers in Wisconsin Ian’s pizza (our 2am drunk pizza place) carries daiya! How did I not know about this?? It has marinara base, tomatoes, basil, and kalamata olives Anyways it is amazing! And I got my non vegan roommate to eat it (slowly converting her haha)

reblogged from vegancollegestudent:

Oh my god.

So for any of my vegan followers in Wisconsin Ian’s pizza (our 2am drunk pizza place) carries daiya! How did I not know about this?? It has marinara base, tomatoes, basil, and kalamata olives

Anyways it is amazing! And I got my non vegan roommate to eat it (slowly converting her haha)

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