fuck yeah vegan pizza


Wash down your pizza with some pizza bread!

Pepperoni Pizza Bread


…for a Fluffy White Pizza Crust

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

…for the pizza bread

Pizza sauce
Mozzarella Daiya cheese (or the vegan cheese of your choice)
Lightlife Pepperoni slices
Cooking spray


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 you might like (rosemary, anyone?). 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.

2. When you’re ready to assemble and bake your pizza, preheat the oven to 400 degrees F.

3. Dust your work surface with a light coat of flour. Using a rectangular cutting board as a guide (we found 11×20″ to be a good size), roll and shape your dough into a rectangle. Next, add the toppings: sauce, pepperoni, and cheese.

4. Starting at one end, carefully roll the dough into a circle. When done, pinch each end of the bread and tuck it underneath the loaf. Do the same with the side seam: gently pinch it into the loaf, sealing it up as best you can. If possible, position the bread so that the seam rests on the bottom. The weight of the bread might help to keep it from popping open as it bakes. (You can see that our seam fell to the side and opened a little. That’s okay, it’s just as tasty!) If desired, dust the top of the bread with a little cooking spray or melted margarine and spices for an extra buttery taste.

4. Transfer the bread to a cookie sheet lined with parchment paper. Bake on the center rack at 400F for about 40 minutes, or until the crust is golden brown. Cut with a bread knife. Enjoy warm!

Adventures in Cooking: Operation Pizza Roller

reblogged from turntopagex:

I had a home economics teacher who was obsessed with canned biscuits. Almost every meal made in her class utilized canned biscuits as a major part of it. It seemed pretty silly, although a few things turned out to be a huge hit, that I would recreate for people years to come. 

My days of canned biscuitin’ are done. I no longer use canned biscuits for anything, because they have stuff in it that I won’t eat. 

But I have found myself making more and more items out of canned crescent rolls. They are, to me, what biscuits were to my home ec. teacher. 

I shall now share with you my latest creation:


That’s right, pizza logs! I may have attempted to make pizza rollers, and forgotten how stuff works, like physics/gravity/the world. So my pizza rollers turned out to be pizza logs. But you know what? They don’t judge you for not looking perfect, so back off!!!

BEHOLD! Pizza Logs! 


Want to make some yourself? Here’s how!


Pillsbury reduced fat crescent rolls

El Burrito brand soy pepperoni crumbles

Daiya brand mozzarella style shreds



Marinara sauce for dipping (I used Bertolli)


+Pre-heat your oven to 325ish

+Unroll your crescent roll dough, and separate it into four rectangles by pushing the perforation of two of the triangles together. Then cut them in half horizontally, so you have eight squares of dough.

+Chop, chop, chop your garlic! I used THREE CLOVES, because I really like garlic, but you can use less, if you’re a pansy.

+Put your garlic on the center of each square.

+Put about a tablespoon of your soy pepperoni on top of the garlic.

+Put some Daiya shreds on top of your soy pepperoni. However much you think you can fit on there, and still get the thing to close.

+Fold the ends together, so it looks like a tube, filled with stuff. Pizza stuff!

+Sprinkle with thyme. You can skip this step if you want to save some thyme. ;p 

+Bake for 18-20ish minutes, or until golden brown.

Wait for them to cool just a bit, put some marinara sauce in a bowl for dipping, and enjoy your weird, but tasty, PIZZA LOGS!!!

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