Pizza was one of the first meals we made vegan, and it has been a favorite ever since! I like pizza because it can be as involved or as convenient as you want. Most of the time, we only make pizza when at least 2 of us are in the kitchen cooking, but what do you do if you want to have pizza but don't want to go through all the effort?
We tried Daiya's Frozen Pizzas, and were pleasantly surprised. Sure the cheese isn't exactly like the cheese we make for our pizzas, but it's nice to have a frozen pizza to throw into the oven after a long day at work. So, our pizza throwdown verdict? Homemade is leaps and bounds better, but frozen pizza is acceptable weeknight fare.
Now, what do we put on our homemade pizza dough? Everything. When it comes to pizza in our house, everything is fair game. It's like Chopped. Basically whatever is in the fridge of the vegetable variety goes on the pizza. Now, for this post, we decided that we'd do an autumn pizza. Our Halloween Pizza? Pumpkin and sage on a tomato sauce base, topped off with homemade vegan mozzarella. This mozzarella is from Julie Piatt's amazing cookbook, This Cheese Is Nuts. I highly recommend this book. She is truly a plant based champion for the work that she does. Stay tuned for her plant based Italian food cookbook.
It's scary how tasty vegetables can be!
1 C Water
1Tbsp Olive Oil
1 Tbsp Sugar
1 Tsp Salt
2 1/2 C All Purpose Flour
1 Tsp Active Dry Yeast
1. Combine all ingredients into a bread machine (if you are the bread machine, combine ingredients into large bowl).
2. Turn machine to dough setting (again, if you're the machine, kneed the heck out of this, cover, and let rise)
3. Let the machine do its thing.
2 C Raw Cashews
12 C water
2 Tbsp Himalayan Pink Salt
1 C water
1/4 C Tapioca Starch
1/4 C Refined Coconut Oil (we've used olive oil before and it works too, if you don't used REFINED, it will taste like coconut)
1 Tsp Himalayan Salt
2 1/2 Tbsp Agar-Agar Flakes (or 1 1/2 tsp agar-agar powder)
1. Soak cashews overnight in a covered bowl (if you forget, don't worry. Boil cashews for 10 minutes or so).
2. Make your brine. In a small pot, combine 12 C water, and 2 Tbsp Himalayan salt. Heat until salt completely dissolves. If possible, place in freezer to cool. If not, add ice cubes to brine to cool off.
3. In food processor, add cooled and drained cashews, 1 C water, tapioca starch, oil, salt, and Agar-Agar Flakes (don't be scared of this ingredient, it's going to help thicken your cheese!). Blend until combined and transfer to a non-stick skillet. Heat mixture on med-low heat, stirring consistently until it becomes thick and cheese-like in consistency. Take off heat. Remove brine from freezer.
4. Using an ice cream scooper, scoop balls of mozzarella into brine. Once all cheese is in brine, place in refrigerator until ready for use.
1 small pumpkin
2 Tbsp olive oil
salt to taste
pepper to taste
1 bundle fresh sage
1 C of your favorite pizza sauce
3 cloves garlic
1. Preheat oven to 375 F.
2. Half and de-seed pumpkin. Slice into half moons. Drizzle with olive oil, and salt and pepper to taste. Place in oven for 45 minutes or until pumpkins are sizzling and delicious smelling. Remove from oven, slice pumpkin away from skin and then dice. Set aside. Increase oven to 450F.
3. Slice onion into half moons and dice garlic. Saute in non-stick pan until onions are translucent and add tomato sauce.
4. Roll risen dough out onto baking stone, add sauce, pumpkin, and sage. Top off with sliced (or pulled apart) mozzarella. Bake for 12-15 minutes.
Enjoy! Serve with a giant salad! Put whatever suits your fancy or whatever you have in the fridge on your pizza. The mozzarella saves pretty well, just leave it in some brine and seal it in tubberware. And be careful with your candy, some candy has ground up animal bones in it, YUCK!
Here's a list of vegan candy! Lucky for me, Jolly Ranchers made the list! See if your favorite did!