Kale and White Bean Pizza with Roasted Garlic

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.

Pizza, Pizza!

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.