Vegan Gluten Free Pizzas

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.

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Vegan everything pizza with whole wheat crust

Everything = vegan spinach dip, marinara, spinach, mushrooms, red onions, sundried tomatoes, daiya mozzarella, and a whole wheat crust.

With a fresh, tasty salad!

Vegan whole wheat crust pizzas

It’s Sunday, which means lots of cooking around here. This week has so many tasty meals that I’m really excited about. Tonight we made pizzas using half whole wheat flour in a our favorite recipe.  We make a double batch of dough, divide each batch into 4 instead of 2 pizzas for 8 total, and bake the pizzas in lightly oiled cake pans. Then we freeze the leftover dough in individual portions. Easy!

Pizza 1 has sundried tomatoes, Daiya vegan cheese, olives, and fresh basil. This is the best thing I’ve eaten in awhile.

Pizza 2 has asparagus, mushrooms, and Daiya. This was excellent, too, but it could have used some garlic or shallots. Next time!

Pizza with spinach and chickpeas

Pizza is our go-to meal for late-night dinners, or stressful days that seem like things can’t get any worse. Unfortunately, we seem to have had a lot of those lately. Hopefully, you dear readers are not yet bored with our pizza creations. This was another good one.

The Kitchn pizza crust recipe (3/4 of a single batch), 4 minced garlic, 1 cup spinach leaves, 1/2 cup grape tomatoes sliced, 1/2 cup red bell pepper diced, 3 green onions diced, 1/2 cup canned chickpeas, salt, pepper, oregano. (The cheese is non-dairy, unvegan cheese, wtf?)

Pizza with tomatoes, garlic, mushrooms, vegan mozzarella, and basil

pizza

The title says it all. For the crust, the recipe from The Kitchn is the easiest, and most fool-proof crust around. We make a double batch that yields 8, 9-inch pizzas. Divide the dough into equal portions, roll into balls, and freeze in saran wrap. You can quickly defrost the dough in the microwave on LOW or defrost. Do not use high or you will steam-cook the dough. (Not that this has ever happened to me.)

Prepare a 9-inch cake pan with olive oil. Press in the dough. Layer thinly sliced garlic cloves, then tomatoes. Bake at 500 for about 5 minutes. Remove from oven, add sliced mushrooms and grated vegan cheeze. Dust with salt and pepper. Bake another 5-7 minutes, until cheese is cooked and the crust is brown around the edges. Top with fresh basil (the last from the garden patio).

Delicious!