fuck yeah vegan pizza

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 jqmcandrew:

Dinner - basil, pignoli, tempeh pizza and stuffed garlic breadsticks.

Eat all the Italian things.

reblogged from doublefancy:

green bean stuffed crust pizza with basil pine nut pesto, mushrooms, and daiya jalapeño garlic havarti OR all my favorite food things on one heart shaped piece of pizza magic

I’m more than a little bit obsessed with green beans these days and as I was falling asleep a few nights ago had a vision of this very pizza. let me tell you, it was just as delicious as I had hoped it would be. I ate it dipped in allofmydaysoff’s famous homemade tomato sauce but it would probably also be delicious dipped in vegan ranch or something similarly creamy. 

(I know I said I would wait until february starts before I start posting heart shaped vegan food but I just can’t wait any longer. sorry/not sorry)

So check it, I made this for a friend for his birthday

Basic homemade crust, mild red tomato sauce, mozarella daiya, strawberries, spinach, and pine nuts tossed in balsamic vinegar and then the kicker

FRIED AVOCADO SLICES

Goddamn this pizza was unreal

reblogged from blindfoldsaside:

.double decker!
.top: spinach.olive.mushroom.
.bottom: zucchini.pine nuts.arugula.

reblogged from another-vegan-feminist:

Mushroom, pumpkin, spinach pinenut and cheezly pizza before going in the oven C: (Taken with Instagram)

Such pretty lumps!

reblogged from vegandurance:

Another Thrive-inspired pizza, with a chickpea/sunflower seed crust and pesto sauce!

Ingredients:

Crust
2 cups ground sunflower seeds
1 cup sprouted chickpeas (can use cooked chickpeas as well)
1/4 cup coconut oil/hemp oil mix
1/4 cup coconut oil
1 tsp cumin
1 tsp curry powder
1/2 tsp turmeric
Sea salt to taste

Sauce (my homemade vegan pesto!)
2 cups fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
4.5 Tbs extra virgin olive oil
3 Tbs nutritional yeast
2 Tbs Galaxy Vegan Grated Topping (optional, or use nutritional yeast) 
Sea salt to taste
Pepper to taste 

Toppings (can use anything you want, really)
Grape tomatoes, halved
Baby bella mushrooms
Yu choy 
Sweet onion
Red pepper flakes
Nutritional yeast (as you can tell, I love this stuff) 

Directions:
For crust:  Put in food processor until desired consistency is reached.  Spread on a lightly-oiled or parchment paper-covered pizza pan .

For sauce: Put basil and nuts in food processor until desired consistency is reached.  Slowly add in oil.  Add seasonings, salt, and pepper last to taste.

Bake in over for about 45 min - 1 hour at 300 degrees.

So nutritious, wholesome, and rich.  A heads up that the pizzas are not what you would expect from traditional “pizza,” and might not hold together as slices!  A fork (and big appetite) is recommended.  Thanks Brendan Brazier for the inspiration! 

(via thatveganbitch-deactivated20121)

*whimper*

(via oldpains)

reblogged from lesmadeleine:

Do I make too much pizza????

Bruschetta Pizza w/ Arugula and Pine Nuts. Featuring cheddar Teese.

Too much pizza? No such beast!

reblogged from vegansparkles:

Antipasto Pizza!  Vegan awesomeness.

Sundried tomato pesto pizza topped with kalamata olives and tomatoes and zucchini fresh from the garden. This is from Sunday, but I’m having the leftovers for dinner! Admit it, you’re jealous.

The pizzas that renewed my faith in having vegan pizza out!  We went to Fresca on Addison where I had the Kale pizza with pine nuts, peppers and gaaaaahlic and The Husband had a vegan version of their Greek Salad pizza.  Oh, magical Vegan Pizza Day!  Thank you for a place to go when I’m too lazy to make my own.

PS - Thank you for the vegan dessert pizza of Peanut Butter, Bananas, Peanuts and Chocolate Chips.  That just restored my faith in humanity altogether.

[Wow, that looks amazing, bklynheart! I hope you don’t mind if I reblog ALL your pizzas! - ed.]