Vegan Pizza
Mar. 5th, 2006 04:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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10zlaine:
Quick Pizza
Make the Notzarella Cheez recipe. Make the Pizza Dough recipe. Buy or make some vegan pizza sauce. Sprinkle 1 tablespoon of corn meal onto each pizza pan. Divide the dough into two equal parts. Roll out the dough and put it into the pizza pans, trimming off any excess. Bake at 550 for about 5 minutes. Spread the sauce on the crusts. Spread on the cheez. Sauté any toppings (such as onions, bell peppers, mushrooms, green olives, black olives, sun-dried tomatoes, vegan pepperoni) in the smallest amount of oil and sprinkle over the pizzas. Bake until the crust lightly browns on the bottom--about 10-15 minutes.
Notzarella Cheez
2 c. Water
2 1/4 tsp. Lemon juice
1/3 c. Nutritional Yeast flakes
1/3 c. Rolled oats
1/4 c. Arrowroot
1/4 tsp. Garlic powder
1/4 tsp. Italian seasoning
1 1/2 tsp. Onion powder
3 T. Tahini
1 1/2 tsp. Sea salt
Put everything in a blender and blend for 1 minute. Pour into a saucepan and heat, stirring constantly, until thickened. Blend with electric mixer to remove any clumps.
Note: This can be frozen, then quickly grated and sprinkled over dishes such as pizza. It can also simply be spread over the pizza (easiest when it's just been made and is poured directly from the pan).
Pizza Dough
1 1/2 T. Yeast
1 c. Warm water
1 tsp. Sucanat
1/3 c. Corn oil
1 tsp. Sea salt
3 1/2 c. Unbleached white flour
Combine the yeast, water, and Sucanat in a medium-sized bowl. Let sit until foamy. Add the oil, salt, and flour to the yeast mixture and knead lightly together. Let rise at least 5 minutes.
[Recipes from "Simply Heavenly: The Monastery Vegetarian Cookbook"]
The pizza we made last weekend:
10zlaine:Quick Pizza
Make the Notzarella Cheez recipe. Make the Pizza Dough recipe. Buy or make some vegan pizza sauce. Sprinkle 1 tablespoon of corn meal onto each pizza pan. Divide the dough into two equal parts. Roll out the dough and put it into the pizza pans, trimming off any excess. Bake at 550 for about 5 minutes. Spread the sauce on the crusts. Spread on the cheez. Sauté any toppings (such as onions, bell peppers, mushrooms, green olives, black olives, sun-dried tomatoes, vegan pepperoni) in the smallest amount of oil and sprinkle over the pizzas. Bake until the crust lightly browns on the bottom--about 10-15 minutes.
Notzarella Cheez
2 c. Water
2 1/4 tsp. Lemon juice
1/3 c. Nutritional Yeast flakes
1/3 c. Rolled oats
1/4 c. Arrowroot
1/4 tsp. Garlic powder
1/4 tsp. Italian seasoning
1 1/2 tsp. Onion powder
3 T. Tahini
1 1/2 tsp. Sea salt
Put everything in a blender and blend for 1 minute. Pour into a saucepan and heat, stirring constantly, until thickened. Blend with electric mixer to remove any clumps.
Note: This can be frozen, then quickly grated and sprinkled over dishes such as pizza. It can also simply be spread over the pizza (easiest when it's just been made and is poured directly from the pan).
Pizza Dough
1 1/2 T. Yeast
1 c. Warm water
1 tsp. Sucanat
1/3 c. Corn oil
1 tsp. Sea salt
3 1/2 c. Unbleached white flour
Combine the yeast, water, and Sucanat in a medium-sized bowl. Let sit until foamy. Add the oil, salt, and flour to the yeast mixture and knead lightly together. Let rise at least 5 minutes.
[Recipes from "Simply Heavenly: The Monastery Vegetarian Cookbook"]
The pizza we made last weekend: