A couple of months ago, we were invited over to our friends’ house for dinner. They made these wonderful little vegan pizzas on a thin, whole-wheat crust. I thought for sure that the crust was homemade, but I was surprised to learn that it was actually Pillsbury’s Artisan Pizza Crust.
Now, flash forward to this past weekend and we finally remembered to pick some up from the grocery to make at home. Our friends had divided the dough into smaller pizzas, which made for a thinner, crispier crust. We decided to just leave the crust as-is, which made for a thicker, chewier crust. We topped ours with a simple tomato sauce, Daiya Mozzarella Cheese, green olives, cremini muchrooms, onion and mixed greens.
The final result was way better and way cheaper than any kind of vegan pizza we could get around town (sadly, Louisville has a lack of vegan pizza options unless you want to just get it without cheese). And it took about 20 minutes total to make, which is less time than it would take to pick up a pizza or have it delivered. I still love to make homemade pizza dough, but this is a great option if you don’t have the time to spend waiting for the dough to rise.
When I’m stressed out, I like to cook/bake. And on Sunday I was a cooking fiend. I made cinnamon rolls, sesame tofu wraps for our lunches this week and this Kale and White Bean Pizza from “Big Vegan.” The wrap I’ll post later. (Also, I still plan on making the vodka sauce recipe I mentioned last week. I just didn’t have vodka on hand to make it at the time.) I’ve barely scratched the surface of the book “Big Vegan” and this pizza and the wrap remind me that I really need to use the book more often.
For the crust, I actually used the pizza dough recipe from “Vegan with a Vengeance,” but next time I’d like to use the whole wheat crust recipe featured in “Big Vegan.”
Now, this isn’t the cheesy, gooey-type of pizza you typically think of, but it’s crave-worthy on its own. The flavors come from white beans — in this case, cannellini beans — that are mashed with roasted garlic cloves, thyme, tomato paste and olive oil. The bean mixture is spread over the pizza dough. Kale that has been blanched is layered on top and takes on a slightly crunchy texture after it’s been baked.
Have any of you made recipes from “Big Vegan”? If so, do you have any to recommend? The book truly lives up to its name and with so many recipes, it’s kind of overwhelming.
Sorry for the lack of posts; it’s been a busy couple of weeks. Here’s a quick rundown of a few of the meals we’ve had recently.
Our meals have mostly consisted of finding ways to use up all the greens we’ve been getting with our CSA pickups. We’ve gotten a couple of bunches of purple kale, which is really, really good. We also got some sugar snap peas that are awesome in stir-fry.
Also, to my photographer friends out there: Can you please tell me why my pictures are blurry in the middle? I can’t figure it out.
I hope everyone is well!
Banana Biscuits from “Vegan Diner”
Mushroom and Onion Pizza
Beans, Greens and Cornbread Bowl
In addition to making sushi, I wanted to use my time off to make homemade pizza dough. And like the sushi, it was a lot easier than I thought. For the pizza dough recipe, I looked to “Vegan with a Vengeance” from Isa Chandra Moskowitz, so I won’t post it on here. The dough is super-easy to make and freezes easily. The only thing it requires is time because, like anything dealing with yeast, you have to let it sit in order to rise.
For the pizza you see above, I made a simple sauce using a can of diced tomatoes (I was out of crushed tomatoes), olive oil, garlic, oregano, thyme, salt and pepper. For the toppings, I used cremini mushrooms, green pepper and onion. I topped it with Daiya Mozzarella-style Shreds, and a little dried basil. I then brushed the edges with a little olive oil.
The final result tasted way better than the takeout pizza we’re used to and was way cheaper. I was able to get two large pizzas out of the pizza dough recipe. Because I had most of the dough ingredients in my pantry, I’d say both pizzas cost less than $10 to make.