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.
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!
Tapenade Pizza from Cooking Vegan by Vesanto Melina & Joseph Forest (2012; page 174). The fussy-eating cynic in me was at first wary of this recipe - but it totally won me over! The husband’s also a big fan of this pie.
I really like the dough recipe in Cooking Vegan, too - a little thinner than I’m used to (but not thin-thin; anyone have a good thin crust recipe they’d like to share? PLEASE AND THANK YOU!), with a nice, chewy texture.
Too bad there are only four pizza recipes in Cooking Vegan. There should be a minimum pizza requirement in all vegan cookbooks, don’t you think? Like a dozen. At least! EVEN IN THE CUPCAKE AND ICE CREAM COOKBOOKS. Be creative vegan chefs, I have faith in you.
Power lunchin’!
I made a tortilla pizza for lunch! :D it was so quick and easy and tasted great :) here’s how (not that it really takes much instruction!)
Spread tomato purée over a tortilla (something like BBQ sauce would probably also be tasty! And flavoured tortillas would work… I saw some garlic ones in Aldi today… Garlic pizza bread!) then load it up with whatever you fancy! I used sweet corn, mushrooms and cherry tomatoes, as well as some mature cheddar style Cheezly. You can be as adventurous or as simple as you like, this would work wonderfully with thing like rocket, olives and some oil, or a medley of mushrooms… Whatever you want/have laying around in the fridge really!
I put it in a tray and stuck it in the oven for about 10 minutes at good old gas mark 6. After 10 minutes as you can see the edges that didn’t fit in the tray properly are slightly browner than the rest but are by no means burnt. I then put the tray under the grill for a couple of minutes to try and melt the cheese a little bit more.
And hey presto! Dinner is served! :)
I am going to try rolling the wrap up next time to create a sort of pizza roll (I had a 3 cheese rolled up pizza affair from a cafe half way up a mountain in France last month and I’ve been thinking about it ever since! A true holiday romance!) but that may take a little more experimentation with cooking methods… I’ll keep you posted! ;)
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.
Because pizza for breakfast sounded so bomb. Of course I’m too lazy to make a pizza crust, so I use a multi-grain tortilla:p And tons of vegan cheeeese
Pesto Pizza from Cooking Vegan by Vesanto Melina & Joseph Forest (2012). The editor gave me a copy to review, and naturally PIZZA was the very first recipe I tried. Way good.
Vegan pizza from Brazil!
home made vegan pizza with zucchini, palm heart, tomato and home made vegan “prato cheese” (brazillian cheese)
It looked so delicious that I almost ate it before putting it in the oven.
Both pictures taken with instagram
[I don’t think anyone would blame you, Daniel! - ed.]
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)
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!
reblogged from dirtyfeetwidesmile:
Just got done making this baby. Vegan pesto pizza topped with grape tomatoes. Nom. #veganpizza #vegan #daiya #pesto (Taken with instagram)
Why hello there.
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)
pizza duo, vegan/gluten-free
We used Bob’s Red Mill gluten free pizza mix and it was fantastic! The full mix makes a lot of dough, so we made two small pizzas and saved a third in the freezer. Usually we prefer a thinner crust, so next time we’ll try for 5 or 6 portions. One pizza has sundried tomatoes, spinach, mushrooms, and Daiya mozzerella. The second has fresh tomato slices, Daiya, basil, and vegan pepperoni.
[They both look so good, I couldn’t choose just one. EAT ALL THE SLICES! Via Fuck Yeah Vegan Tacos. Fuck yeah! - ed.]
