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Amazing Vegan Pizza! {Minimalist Baker}


I'm a food-lover. Like, not just in the way that I enjoy eating food like most people, but I love good food and consider myself to have pretty good (discriminating) taste. So when I went vegan, it was a challenge to find a good pizza that satisfied my tummy's pizza bug.

Of course we're all used to and love the cheese-laden pizza sopping with grease and pepperoni slices, but my tummy bug is no reason to ignore the suffering and deaths of millions of animals for cheese and meat. Not to mention those ingredients make pizza ridiculously unhealthy and then you don't feel good about yourself after devouring four slices.

So I set out to find a delicious vegan pizza that would make me never miss that ol' nasty cheese pizza ever again.

I've admittedly tried and failed several times. Most of my mistakes came from trying to replicate the taste - trying to use vegan cheese to get the EXACT same taste as non-vegan cheese, and etc. I used all different kinds of crusts, sauces, cheeses, toppings. It was just never fully satisfying.

But then I came across Minimalist Baker's Simple Vegan Pizza (seriously, if you haven't checked out her amazing food blog, it is RIDDLED with super yummy vegan desserts, entrees, breakfasts, smoothies, the works! She's changed my vegan food game for reals).

Seriously, doesn't her pizza look so filthy satisfying? Yas! It do! That's why I made it, with a few very minor changes to toppings and the pizza dough itself. So major credit and props to Minimalist Baker for making a pizza that FINALLY made me forget about all the other pizzas!

PIZZA DOUGH

For the pizza dough, I had initially used the recipe MB recommended, but I don't like waiting an hour for pizza dough to rise, so, I used a slightly different recipe.

  • 1 (0.25 oz) package active dry yeast (about 2 1/4 teaspoons)

  • 1 teaspoon white sugar

  • 1 cup warm water (not too hot or it will kill the yeast)

  • 2 1/2 cups whole wheat flour

  • 2 tablespoons of olive oil

  • 1 teaspoon salt

Put the warm water into a large mixing bowl. Sprinkle the yeast and sugar on top, and let stand about 10 minutes or until frothy. Preheat your oven to 450 degrees F.

After about 10 minutes, add in the oil and salt, and slowly add in the flour a little bit at a time. 2.5 cups should be about perfect, with a little more flour needed for kneading. You don't want your dough to be too stiff so it doesn't spread.

Work the dough into a smooth ball, and then use a rolling pin to flatten it out.

Place the dough on a greased pan.

SAUCE

I used MB's recipe here, because it's very simple, and very yummy.

  • 1 15-ounce can tomato sauce

  • 1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar

  • Sea salt to taste (~1/4 tsp)

Mix all the sauce ingredients together and spread evenly on the pizza dough.

TOPPINGS

I used different toppings than MB, but that's completely normal. Make the pizza your own!

  • 1/2 red bell pepper, sliced

  • 1/2 green bell pepper, sliced

  • 1/2 red onion, sliced

  • 1 head of broccoli florets, cut into bite-size pieces

  • 1/4 cup olives, sliced

  • Yves Veggie Pepperoni Slices (optional)

Fry all the toppings up! This is the trick, that Minimalist Baker totally got right. It brings a whole new level of flavour to the pizza that changes your whole pizza game. Raw veggies are OK, but sauteed veggies are even better.

I like to cook the broccoli first, and on its own so it cooks evenly, but you can cook it all together, just until everything is a little tender, not mushy.

I also like to lightly fry up the pepperoni slices so they'll come out of the oven a tad crisp around the edges, too. Don't overcook anything, though, or they'll come out hard!

Add your cooked toppings evenly on the pizza dough.

EXTRAS

  • 1/2 cup of vegan Parmesan cheese (this is crucial! This is another MB recipe I adore)

  • 3/4 cup raw cashews

  • 3 Tablespoons of nutritional yeast

  • 3/4 teaspoon sea salt

  • 1/4 teaspoon garlic powder

Throw all of the vegan parm ingredients into a food processor until it's crumbly and resembles Parmesan! Then sprinkle it liberally on top of your pizza (store remainders in an air-tight container in the fridge), and pop it in the oven for about 15-20 minutes!

The pizza is rich in flavour, it's crispy, it's saucy, it's so so yummy and is sure to satisfy even the most discriminating meat eaters.

For a real pizza experience, mix up a batch of vegan ranch dressing with Uncle Dan's Ranch spices (Safeway carries it!) and some Vegenaise! You'll be enjoying the heck out of this pizza every time you make it.


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© 2015 by VeganAcneSufferers

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