11/5/2016 0 Comments Why not start with Pizza?We have other things to say on this blog. Really important stuff. Life changing stuff we are so excited about we can hardly sleep at night. But this is the first thing I have that is actually finished. And the blog looked so sad all empty. Plus this is an amazing recipe that I feel guilty keeping to myself! Enjoy and stay tuned for so so so much more! Cheers to your best life! TL ***************** Pizza is my nemesis food. No Really. I have had a decades long, intense love-hate relationship with it. When we made the final decision to go all in on the plant based thing, it was the one food that every once in a while I found threatened to derail me. We did try the vegan cheeses and I suppose if you haven't had cheese in years, they are probably a God-send. But they just left us feeling cheated - like it was an imposter, promising cheesy goodness but leaving us feeling like we got stood up on a blind date. Like why did we even bother??? Then we came across a pin from Sweet Beat and Green Bean for a vegan white pizza (the original recipe is here.) I have to be honest, I was REALLY skeptical here but mom was more of a risk taker so we went for it. The first time, we were impressed but it wasn't quite right - for one, we are more of mushroom and garlic people and so we thought we could take the basic idea and play with it. The result was honestly vegan pizza bliss. No, it isn't a triple quatro cheese triple meatza but it tastes amazing, its crunchy and creamy and really just delicious. Honestly, it took all my love hate for pizza and made it feel wholesome, good for me and good for the Earth! So here is exactly what we did. Enjoy!! * Note: I am many things - doctor, mother, friend, hippie, activist - I am NOT a food photographer. I'll get better. Promise.
For the Dough: 1 1/2 tsp active yeast 2 tbsp sugar 1 c warm water about 2 c flour. (you need gluten for this to work, so a sprouted whole wheat is nice. For gluten free folks, you'll have a denser crust and leave out the yeast and rising parts, it won't rise anyway. There are lotsa gluten free pizza crust options. Here, in fact I googled it for you right here. :-) Salt Olive Oil 1) Mix yeast, sugar and 1 cup of warm water in a mixing bowl. Set it aside until it starts to foam. If you want to season your crust, add it now (think oregano, coriander, garlic etc). 2) Mix in the salt and 2 tbs olive oil. Then slowly add in the flour while stirring until you form a sticky dough. 3) On a floured surface, knead the dough and add a bit more flour until you get a nice, round, not-so-sticky ball of dough. 4) Oil a bowl with a bit of olive oil, place your doughball in there and cover it. Let it rise to about twice the size. Needs to be a warmish spot. 5) This usually takes an hour. For the Toppings: We love mushrooms so this is what we did, but I am sure you could do basil and sundried tomatoes or any other combo. The cream sauce is the key and its kick ass. 2 Heads of Garlic 2-3 cloves of garlic Olive Oil Vegan Butter Thinly sliced red pepper Fave mixed mushrooms, sliced thin 2 tbs nutritional yeast Oregano, dried Basil, Dried 1) Chop the tops off your garlic and place them on a baking dish. Drizzle some olive oil and roast the garlic until golden brown. Oven should be at about 375. This takes about an 30-45 min so I usually have a few at a time and they will keep in the fridge for a week or more. 3) Place your thinly sliced red pepper on that tray and roast with it. They can come out earlier, so keep an eye. I like them nice and roasted but that's a personal thing. Play with it. 4) While they are roasting, put a small amount of vegan butter in a skillet on low and melt. Add in minced garlic to taste and then your mushroom mix. Cook on medium heat until they are tender. Put aside. You will want to drain some of the water out or cook them longer on low heat until it steams off. 5) When they are done, take them out and let them and let them cool. Also smell how amazing they are. 6) Easiest way to get them out is to roll them a bit. This is the only reason for the cooling part, I have burnt my fingers multiple times due to garlicky impatience. 7) Remove the cloves from 2 full heads of garlic into your food processor. Next add in half a can of full fat coconut milk. Puree. Add more coconut milk if you need to, put you want a thick soup like consistency and nice and smooth. Putting it all together: 1) Preheat the oven to 475'F. 2) Put a little cornmeal or flour on your pizza pan to avoid sticking. 3) Flour your hands and take your risen dough ball and press it out with your hands into a pizza-y shape. If you roll it it flattens more and isn't as yummy. Make sure you have a nice edge on your crust. 4) Combine the nutritional yeast with any spices you want (I like oregano with a tiny bit of basil and garlic salt) and sprinkle it along your crust. Looks neat and adds lots of B12. 5) Pour on your thick garlic coconut cream sauce. Don't add too much all at once or it will overflow. Use the back of a spoon to cover the whole crust, should be a few mm thick all over. 6) Sprinkle your mushroom mix generously over your pizza. 7) Sprinkle a dash of sea salt over the whole thing. 8) Place on your red peppers. 9) Place in the oven and bake for 10-12 minutes, until the crust is golden and the sauce is bubbling. It will almost solidify. 10) Cut and serve! It took me a few times to get this recipe right, but it was SOOOO worth it!!! I would never go back to regular pizza now. This is amazing, satisfies that urge to indulge in gooey yumminess and also is WAY healthier. Bonus - I don't feel like rolling myself off a cliff after from the pain, discomfort and guilt of eating an entire large special to myself. Cheers!
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