fuck yeah vegan pizza

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Posts tagged pesto

reblogged from anarchokitten:

Vegan deep dish I made from scratch, Lou Malnati’s style! I topped it with spinach, mushrooms, garlic basil pesto, artichoke hearts, tofu ricotta, thick tomato sauce and crushed almonds for parmesan. The crust was aaaaalmost spot on to Lou’s and it didn’t collapse under the weight of toppings! The only thing that could’ve made it better would’ve been friends to share it with ):

reblogged from chefinit: This luscious green and white dotted Pesto Cashew Ricotta vegan pizza, And not only was this recipe fun to make - pizza always is - it was surprisingly easy once all the prep work was done. Even for a great date night with wife or girlfriend. You can even do the prep the night or day before for a super simple route to deliciousness. Pesto Cashew Ricotta Pizza vegan for the pizza: 1 ball of pizza dough (whole wheat + 1 tsp hemp seeds + 1 tsp ground flax seeds) 1 cup lemon garlic cashew ricotta 1 cup thick vegan pesto 1 large beefsteak or heirloom tomato, thinly sliced 2-3 shiitake mushrooms, thinly sliced 1-3 thin lemon slices, seeds removed 1-2 Tbsp extra virgin olive oil rubbed on the stretched dough + a dash of garlic powder spritz of lemon juice over top the assembled pie red pepper flakes as desired Lemon Garlic Ricotta 1 1/2 cups soaked and drained raw cashews (soak in salted water overnight) 1 tsp garlic powder 2 cloves of raw garlic 1/4 cup lemon juice 1/3 cup water + more as needed 1/4 tsp salt (or to taste) dash of pepper dash of cayenne 1 tsp mixed dried Italian herbs (optional) a few dashes of ground flax seeds (optional) small scoop of nutritional yeast (optional) Pesto (use your favorite pesto recipe or the one below) 1 1/2 cups fresh basil leaves 1/4 cup extra virgin olive oil 1/4 cup lemon juice 1 cup spinach (or another leafy green) 1/4 cup flat leaf parsley, chopped with stems 1 cup raw walnuts (or a mix of raw seeds/nuts you may have on hand - pumpkin seeds and pine nuts work well too) 2-3 Tbsp nutritional yeast a few dashes black pepper 1/2 tsp salt (or to taste) water as needed to thin out pesto during blend optional: 1 small jalapeno, stem removed (for heat) Pizza Dough (double recipe for XL pizza - 1 packet makes about M-L sized pizza) 1 yeast packet 1 cup warm water 1 tsp agave syrup 2 1/2 cups whole wheat pastry flour (or another variety) 2 Tbsp olive oil 1 tsp salt 1 Tbsp hemp seeds 1 Tbsp ground flax seeds 1/3 cup vital wheat gluten - helps with the chewiness of the crust Directions: Prep: soak cashews the night before in salted water - or at least for 4 hours. 1. Start your dough. Swirl the yeast and agave with the warm water. Let yeast sit for about 5 minutes. In a small bowl, combine the flour, vital wheat gluten, salt and oil - add to yeasted water. Gently knead dough into a ball. Place in a floured mixing bowl and let it sit for a while. It will puff up and become “happier” as it sits. If you need to knead a bit more to really mix the dough go for it. Place ball in mixing bowl and let sit for about 45 minutes to 2 hours. 2. While the dough is “growing” you can get started on your pesto and cashew ricotta. I do my ricotta first. Place all ingredients in a high speed blender or food processor. Blend until smooth. You may need to add a bit of water to get the blend moving - depends how “soaked” your cashews are. Salt and spice to taste. You want a light lemony garlic flavor with a hint of spiciness from the raw garlic and cayenne. Transfer ricotta to a bowl and place in fridge. 3. You really don’t even need to clean your blender - the bits of ricotta actually blend well in the pesto. Add add the pesto ingredients to the blender and puree until smooth - yet not too watery. If you end up with water pesto, add in more nuts and/or nutritonal yeast. Dried spices will also thicken things up a bit. Transfer pesto to a bowl and place in fridge. 4. Prep your veggies by slicing shiitakes and tomatoes. *you can actually do all this prep work the day or night before if you’d like! Then the pizza part will be super easy. You can even place your fresh dough in a plastic baggy and seal it in the fridge for up to one day to use. Preheat oven to 415-425 degrees 5. Knead dough on a floured surface - you can also use the hemp and flax seeds on the surface so that you get a nice seedy dough - with seeds along the crust and bottom. I like to drag the shaped dough in a pile of hemp seeds and a splash of olive oil. Shape dough into a pizza round and place on a lightly EVOO greased pizza pan. 6. Add a drizzle of EVOO and a light sprinkle of herbs and/or garlic powder. 7. Add the tomato slices. 8. Grab your ricotta and pesto and add dollops of each all over the pizza - alternating so that the pizza looks like a pretty white and green polka dot feast. Make sure you thin out each dollop with the back of a spoon. 9. Add the lemon slices around the edges - these should be removed before eating the pizza - but they add a very nice bright essence to the pizza. Add the shiitakes and a sprinkle of red pepper flakes. 10. Bake for about ten to fifteen minutes - depending on how thick or thin you rolled your crust. This pizza tastes amazing the next day for leftover too. Even cold! aaaaand my to-do list just got one pizza longer.

reblogged from chefinit:

This luscious green and white dotted Pesto Cashew Ricotta vegan pizza, And not only was this recipe fun to make - pizza always is - it was surprisingly easy once all the prep work was done. Even for a great date night with wife or girlfriend. You can even do the prep the night or day before for a super simple route to deliciousness.

Pesto Cashew Ricotta Pizza
vegan

for the pizza:
1 ball of pizza dough (whole wheat + 1 tsp hemp seeds + 1 tsp ground flax seeds)
1 cup lemon garlic cashew ricotta
1 cup thick vegan pesto
1 large beefsteak or heirloom tomato, thinly sliced
2-3 shiitake mushrooms, thinly sliced
1-3 thin lemon slices, seeds removed
1-2 Tbsp extra virgin olive oil rubbed on the stretched dough + a dash of garlic powder
spritz of lemon juice over top the assembled pie
red pepper flakes as desired

Lemon Garlic Ricotta
1 1/2 cups soaked and drained raw cashews (soak in salted water overnight)
1 tsp garlic powder
2 cloves of raw garlic
1/4 cup lemon juice
1/3 cup water + more as needed
1/4 tsp salt (or to taste)
dash of pepper
dash of cayenne
1 tsp mixed dried Italian herbs (optional)
a few dashes of ground flax seeds (optional)
small scoop of nutritional yeast (optional)

Pesto
(use your favorite pesto recipe or the one below)
1 1/2 cups fresh basil leaves
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 cup spinach (or another leafy green)
1/4 cup flat leaf parsley, chopped with stems
1 cup raw walnuts (or a mix of raw seeds/nuts you may have on hand - pumpkin seeds and pine nuts work well too)
2-3 Tbsp nutritional yeast
a few dashes black pepper
1/2 tsp salt (or to taste)
water as needed to thin out pesto during blend
optional: 1 small jalapeno, stem removed (for heat)

Pizza Dough
(double recipe for XL pizza - 1 packet makes about M-L sized pizza)
1 yeast packet
1 cup warm water
1 tsp agave syrup
2 1/2 cups whole wheat pastry flour (or another variety)
2 Tbsp olive oil
1 tsp salt
1 Tbsp hemp seeds
1 Tbsp ground flax seeds
1/3 cup vital wheat gluten - helps with the chewiness of the crust

Directions:

Prep: soak cashews the night before in salted water - or at least for 4 hours.

1. Start your dough. Swirl the yeast and agave with the warm water. Let yeast sit for about 5 minutes. In a small bowl, combine the flour, vital wheat gluten, salt and oil - add to yeasted water. Gently knead dough into a ball. Place in a floured mixing bowl and let it sit for a while. It will puff up and become “happier” as it sits. If you need to knead a bit more to really mix the dough go for it. Place ball in mixing bowl and let sit for about 45 minutes to 2 hours.

2. While the dough is “growing” you can get started on your pesto and cashew ricotta. I do my ricotta first. Place all ingredients in a high speed blender or food processor. Blend until smooth. You may need to add a bit of water to get the blend moving - depends how “soaked” your cashews are. Salt and spice to taste. You want a light lemony garlic flavor with a hint of spiciness from the raw garlic and cayenne. Transfer ricotta to a bowl and place in fridge.

3. You really don’t even need to clean your blender - the bits of ricotta actually blend well in the pesto. Add add the pesto ingredients to the blender and puree until smooth - yet not too watery. If you end up with water pesto, add in more nuts and/or nutritonal yeast. Dried spices will also thicken things up a bit. Transfer pesto to a bowl and place in fridge.

4. Prep your veggies by slicing shiitakes and tomatoes.

*you can actually do all this prep work the day or night before if you’d like! Then the pizza part will be super easy. You can even place your fresh dough in a plastic baggy and seal it in the fridge for up to one day to use.

Preheat oven to 415-425 degrees

5. Knead dough on a floured surface - you can also use the hemp and flax seeds on the surface so that you get a nice seedy dough - with seeds along the crust and bottom. I like to drag the shaped dough in a pile of hemp seeds and a splash of olive oil. Shape dough into a pizza round and place on a lightly EVOO greased pizza pan.

6. Add a drizzle of EVOO and a light sprinkle of herbs and/or garlic powder.

7. Add the tomato slices.

8. Grab your ricotta and pesto and add dollops of each all over the pizza - alternating so that the pizza looks like a pretty white and green polka dot feast. Make sure you thin out each dollop with the back of a spoon.

9. Add the lemon slices around the edges - these should be removed before eating the pizza - but they add a very nice bright essence to the pizza. Add the shiitakes and a sprinkle of red pepper flakes.

10. Bake for about ten to fifteen minutes - depending on how thick or thin you rolled your crust. This pizza tastes amazing the next day for leftover too. Even cold!

aaaaand my to-do list just got one pizza longer.

reblogged from colegoudie:

Spicy Pesto Pizza (Vegan)

The commercial pizza industry is huge, and I was never a big fan of the greasy, cheesy pizzas they make, so I decided I would try to make my own. I made my own sourdough pizza dough, but you can go out and purchase your favourite pizza dough from your local market or bakery (try to get thin crust). 

Aside from the pesto sauce, the quantities here do not matter. In fact, the toppings don’t matter either; add whatever you fancy to your home made pizza! Make it yours. I love a little heat, so I went with a roasted anaheim chili. It worked really well. 

Ingredients:

Spicy Pesto Pizza Sauce (makes enough for two 10” pizzas):

  • 3/4 cup Basil
  • 1/2 cup Parsley
  • 1/2 Jalapeño
  • 1/2 cup Pine nuts
  • 1 clove Garlic, minced
  • 1 tsp Red pepper flakes
  • 1 tbsp EVOO (Extra virgin olive oil)
  • 1 tbsp Lemon Juice 
  • 2 tbsp Water
  • Salt and Pepper to taste 
  •  
  • Puree all these ingredients together and BAM, you have your own spicy pesto. Seriously this sauce is great. Add more oil or water if it is too thick. Add more pine nuts or basil if it’s too thin. Play around with it, there are no rules here and the quantities are just a guideline. If you have sauce leftover, it makes a great chip dip.

(My) Toppings:

  • Roasted garlic
  • Roasted anaheim chili
  • Portabella mushroom cap
  • Sun-dried tomato 
  • Pepper
  • Preheat your oven to 480F.

Put your pizza dough onto parchment paper and onto a flat baking sheet. Spread your pesto sauce onto your pizza, getting as close as you can to the rim. Use your finger and rub the rim of the pizza with olive oil. This gives it a nice texture and keeps the crust from burning to a crisp. Add your toppings to your pizza in the quantities you like, and place the whole thing in the oven. Depending on how crispy you like your pizza, this can take anywhere from 15 to 25 minutes. Keep an eye on it, and check the bottom of the pizza with a spatula. 

Divide into slices and enjoy with a cold beer.

Hope you like it! More recipes to come.

Yours in food, 

Cole. 

reblogged from livekindly: Almond Pesto Pizza Recipe from Vegan Cooking for Carnivores This pizza was amazing! I recommend this cookbook to anyone especially new vegans. The author is Roberto Martin who is the chef for Ellen DeGeneres and Portia de Rossi. Many of the recipes are vegan-versions of comfort foods that most of us grew up with! For the Pesto: 2 oz. fresh basil leaves 3/4 cup slivered almonds 4 cloves garlic (I did not use that much because I am not a huge garlic fan) 2 tbs nutritional yeast or vegan parmesan 3/4 cup extra virgin olive oil 1/2 tsp. salt, plus more to season pepper Add first 6 ingredients to food processor and process until smooth. Season with salt and pepper. How much easier can it get?! At this point you can refrigerate it and use it as a dip or whatever you want. I spread mine on flatbread with yellow peppers on top and baked it for 10-15 minutes. In the book he recommended putting some grilled onions, zuchini and red peppers on it too which would taste awesome.

reblogged from livekindly:

Almond Pesto Pizza

Recipe from Vegan Cooking for Carnivores

This pizza was amazing! I recommend this cookbook to anyone especially new vegans. The author is Roberto Martin who is the chef for Ellen DeGeneres and Portia de Rossi. Many of the recipes are vegan-versions of comfort foods that most of us grew up with!

For the Pesto:

2 oz. fresh basil leaves

3/4 cup slivered almonds

4 cloves garlic (I did not use that much because I am not a huge garlic fan)

2 tbs nutritional yeast or vegan parmesan

3/4 cup extra virgin olive oil

1/2 tsp. salt, plus more to season

pepper

Add first 6 ingredients to food processor and process until smooth. Season with salt and pepper. How much easier can it get?!

At this point you can refrigerate it and use it as a dip or whatever you want. I spread mine on flatbread with yellow peppers on top and baked it for 10-15 minutes. In the book he recommended putting some grilled onions, zuchini and red peppers on it too which would taste awesome.

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