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.
And Daiya! And homemade crust! This is for you, fuckyeahveganpizza. Fuckyeah!
We’re getting tons of squash, zucchini, and cucumbers from our CSA, and to be honest, these aren’t my favorite foods. Luckily, it turns out that you can make pizza out of almost anything. Bye-bye squashies!
Here’s the play by play:
Grate about 2 pounds of squash and zucchini using the fine setting on your hand grater or food processor. Squeeze out excess water and let the vegetables sit for 15-20 minutes. Squeeze excess water again. Mix together 1/4 cup rice flour or gluten-free baking mix, 3 EnerG egg replacers (or flax seed, etc.), 1 TBL olive oil, a pinch of salt, black pepper, and 1/2 tsp garlic powder.
Line a large cookie sheet with parchment paper and press the dough so that it is very thin, about 1/4 inch thick. Bake at 500 15-20 minutes until golden brown.
Layer black bean dip, fresh cilantro, jalapenos, tomatoes, corn, and Daiya or other vegan cheese on top.
Bake 15-20 minutes at 450.
Remove from oven and allow pizza to cool 5 minutes before cutting. Top with fresh avocado or homemade guac!
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.
From Ezra Pound Cake, this delicious, creamy, amazing tomato soup.
2 TBL olive oil
1 medium onion, chopped
4 medium garlic cloves, minced
1 tsp hot red pepper flakes
1 bay leaf
2 (28-ounce) cans Italian plum tomatoes in juice
1 tsp turbinado sugar
3 large slices good-quality white sandwich bread, crusts removed, torn into 1-inch pieces [**we used a hunk of frozen leftover baguette and a some pizza dough that I accidentally ruined and then stored in the freezer. In other words, use any bread you have in the freezer that approximates 3 slices.)
2 cups vegetable bouillon
Salt and pepper to taste
1 tsp basil (Or if it’s in season, chopped fresh basil)
Heat 1 tablespoon oil in large pot over medium-high heat.Add onion, garlic, red pepper flakes, and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using a potato masher, mash until no pieces bigger than 2 inches remain.Stir in sugar and bread; bring soup to a boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove bay leaf and discard. With an immersion blender, blend soup until smooth. (Or use a blender and blend in batches.) Add in additional olive oil, bouillon, and basil. Season to taste with salt and pepper. Cook 5-10 minutes before serving with a delicious homemade pizza!
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?)
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).
Sorry for the delay, we had some home internet issues that prevented me from posting our important dinners. Luckily, we didn’t miss the end of VeganMofo. I am so glad I forced encouraged Stef to participate this year. I definitely look forward to it again next year. We may need to participate in some other blogging projects to keep us motivated in the coming months.
Anyway, mexican pizza isn’t much of a recipe, so I’ll be brief. Spread black bean dip onto flour tortillas. Season with salt, pepper, garlic powder, cayenne, and oregano. Top with sliced tomatoes, jalapenos, and arugala. Top the veggies with vegan mozzerella. Sprinkle a little more salt and pepper for good measure. Bake 10-12 minutes until the tortillas are crispy and the cheeze is melty. I made three pizzas and tore the fourth into pieces for tasty chips!
We ate this with guacamole and salsa, not pictured. I think there are enough photos of avocado on this site that you can get the idea.