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


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).


Mexican pizzas

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.


Mashed potato pizzas

This was an experiment, and like many experiments was a partial success. Both pizzas tasted delicious, but neither was much of a pizza. The mashed potato crust were not the texture I’d hoped, and they were pretty unstable. I’ll definitely try again and if the crust turns out more like an actual crust, I’ll post the recipes. For now, enjoy the photos.

Pizza #1: vegan mozzarella, grape tomatoes, basil, oregano, red pepper flakes


Pizza#2: mushrooms, arugala, vegan mozzarella

mushroom and arugala pizza