My sis makes the prettiest pies. This one has mozzarella Daiya, onions, and black olives. Simple yet delish!
Easy Homemade Vegan Pizza
You’ll need: one portion fresh pizza dough (I bought mine ready made at the grocery store, but you could probably find a recipe online somewhere really easily), one small Japanese eggplant, one bunch of green onions, skinned+canned tomatoes (San Marzano variety with basil), dried basil, six to ten mushrooms, salt, pepper, olive oil.
Preparation instructions: Preheat oven to three hundred and fifty degrees Fahrenheit. Roll out dough on a cookie sheet. Sprinkle generously with dried basil. Spoon tomato sauce from the can and cut up some tomatoes to put on top. Slice eggplant in quarter inch slices and spread on top of pizza. Slice green onions and spread on top of pizza. Slice mushrooms and put on top of pizza. Your pizza will look like a huge mound of veggies. Do not be intimidated; they will cook down in the oven. Sprinkle with salt and pepper and drizzle with olive oil. Bake for 20 to 30 minutes or until cooked.
![AMAZING pizza from Blackbird Pizzeria in Philly. Tons of garlic butter, seitan sausage crumbly things, red onions, globs of chunky tomato sauce, and piles and piles of daiya on top of a perfect crust. Thin and crispy, yet slightly soft. If there is a god, he/she is manifested in this pizza…it’s like a slice of heaven.
[Shhhh, don’t let the flying spaghetti monster hear you say that! There’s not even any mac & cheese on that pizza! Via swertdog! - ed.]](http://24.media.tumblr.com/tumblr_m4rfzfeJtT1qi9raio1_500.jpg)
AMAZING pizza from Blackbird Pizzeria in Philly. Tons of garlic butter, seitan sausage crumbly things, red onions, globs of chunky tomato sauce, and piles and piles of daiya on top of a perfect crust. Thin and crispy, yet slightly soft. If there is a god, he/she is manifested in this pizza…it’s like a slice of heaven.
[Shhhh, don’t let the flying spaghetti monster hear you say that! There’s not even any mac & cheese on that pizza! Via swertdog! - ed.]
Also, here’s a look at my husband’s plate from last night, complete with a sneak peak of the LASAGNA PIZZA! Best three hours I ever spent in the kitch, I tell you what. 180+ minutes to make, less than 8 minutes to eat. NO REGRETS.
Recipe coming soon!
Until then, anyone else eating pizza this holiday weekend? Maybe on the grill? Share, share!
(Source: blindfoldsaside)
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.
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!
Pepperjack Pesto Pizza
reblogged from spiceboxofearth:
Dearest blog readers, today turned out to be a trying day! I joyfully skipped into Sainsburys on the way home from work to purchase pizza ingredients. Oh yes, I skipped more joyfully back to my bike, clutching my fresh basil, and so forth. I cycled a few feet and realised I had a big fat flat tyre. WOE. I had to walk the remaining distance home in the rain.
So as it goes, by the time I got home, I needed this pizza real bad.
But more importantly, this pizza is dedicated to fuck yeah vegan pizza and for the tremendous shout out they gave my fledgling blog just the other day. This one’s for all the pizza lovers!
I made this pizza dough in my beloved bread machine - a basic pizza dough recipe with a few extra glugs of olive oil. For my teeny 1 pounder machine, the ingredients were thus:
- 1/2 cup warm water
- a generous few glugs of quality olive oil (or the cheapo stuff if you like)
- 1 tbsp sugar
- 1/2 tsp salt
- 1.5 cups strong white bread flour
- 1 tsp fast action yeast
Put the ingredients in the pan in the order shown, dough cycle, watch Buffy for an hour (final step not compulsary).
The pesto base is very much a variation of Chloe Coscarelli’s obscenely wonderful avocado pesto; I used a few softened cashews in place of the pine nuts, but so long as you cram all the fresh basil you can manage into the mix, it’s all going to be good.
And so! A generous smearing of pesto on the base, your choice of toppings (I used sliced onion, cherry tomatoes, chestnut mushrooms and red pepper) and a sprinkling of your favourite vegan cheese. I used Daiya Pepperjack because (a) now the title of this pizza alliterates, and is there anything more splendid than alliteration? and (b) I had some in the fridge. I could tell you how it got there, but then I’d have to kill you.
A ridiculous scene akin to a French farce followed as I tried to persuade the pizza to get on the red hot pizza stone, but due to my cunning and desperation, all was well.
And so, I think I’ve now entirely recovered from my unwelcome walk home in the rain. One hot bubble bath and all will be right with the world. I think the lesson here is just………….vegan pizza FUCK YEAH!
Attack hug!
Lebanese bread base with toffuti mozzarella, ten in ‘pepper steak’, cucumber, capsicum, mushroom, spring onion, herbs and toffuti sour supreme.
Vegan pizza ~
Artisan flat bread
Spicy BBQ sauce
Diced onions and shallots
Dark red kidney beans
Seasoned tofu scrambles
Green pepper chunks
Garlic powder and oregano sprinkles all over
Breakfast pizza for dinner!
reblogged from monocle-debacle:
Pizza Bianca with Sweated Button Mushrooms and Spanish Onion, Rocket, and Spinach. (And a sprinkling of savoury yeast for good luck.)
I could go for a taste of this right now.
(Source: dryponder, via brachiosaurs)
Made a Mexican vegan pizza for my fiancé containing orange bell peppers, jalopeno peppers, avocado, “beef crumbles”, tomatoes, onions, pepperjack & cheddar daiya cheese, and obviously pizza sauce + crust.
All the colors of the rainbow!
(Source: suburban-vegan)
Decided to be creative and make my fiance a vegan breakfast pizza this morning :)
Crust, sauce, pepperjack daiya, red peppers, green peppers, onions, tofu scramble, and faux bacon bits :)
I wish someone loved me enough to make me a vegan breakfast pizza. I’m pouting in your direction, Shane!
(Source: suburban-vegan)
