Pizza

Crust

Ingredients

• 1 cup warm water between 100°-110°F
• 2 1/4 teaspoons 1 normal sized packet active dry yeast
• 1/2 teaspoon granulated sugar
• 1 teaspoon salt
• 3 tablespoons olive oil
• 3 cups all purpose flour approximate, see notes for alternative flours

Instructions

1. Measure water in a measuring cup, then add the yeast and sugar. Stir gently, then let sit until it’s active and foamy. This will happen within 5 minutes. If it doesn’t, your water may have been too hot or cold or your yeast may be old. It is important to use a thermometer to measure your water temp. An instant read thermometer is best but in a pinch a meat thermometer will do.
2. Stand mixer preparation: add salt, oil, and 2 cups of flour to the mixing bowl. Attach the dough hook to the stand mixer. Stir the flour mixture gently while adding the proofed yeast mixture. Run the mixer on low speed until the mixture is combined and wet and then add the third cup of flour. The mixture should come together into a ball that is just a bit sticky.
3. By hand preparation: stir salt, oil, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon. Add the third cup of flour and then stir until you can’t anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky.
4. Spray a second large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover tightly with plastic wrap. Place in a warm area of the kitchen and let rise until doubled in size, about 1-2 hours.
5. Note: this pizza dough can make 1 thicker crust or 2 thin crust 10-12” pizzas, or 4-6 small personal sized pizzas.
6. When ready to make pizza: turn out dough onto a lightly floured cutting board or a sheet of parchment paper. Sprinkle with more flour if needed so you can stretch and flatten the dough into your desired size.
7. Cut parchment paper to fit the pan you’re using, hanging over just about an inch on all sides our circumference. Preheat oven to 500°F. Place pizza pan in the oven while the oven is preheating. Place your pizza dough on the sized parchment paper and top as desired (use this pizza sauce). Once the oven is up to temperature, carefully transfer the pizza to the hot pan (be careful - pan is HOT). Cook until the cheese is melted and crust is slightly browned.

Recipe Notes

Whole wheat pizza crust: Use white whole wheat flour instead of all purpose, or go half and half, using all purpose and regular whole wheat flour.

Original Recipe

Cauliflower BBQ 

Ingredients

• 16 oz pre-made pizza dough
• 1/2 head cauliflower cut in bite sized pieces
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1/2 tbsp garlic powder
• 2 tbsp sriracha
• salt and pepper to taste
• 1/2 cup BBQ sauce
• 1 white onion sliced
• Optional Toppings vegan ranch, cilantro, red pepper flakes

Instructions

1. One hour before you want to cook the pizza, place the dough on a flour-dusted countertop.
2. While dough is coming to room temperature, preheat oven to 425 degrees and line a baking sheet with foil.
3. In a large bowl combine cauliflower, red wine vinegar, olive oil, garlic powder, sriracha, salt and pepper. Stir to combine. Spread evenly on baking sheet and cook for 20 minutes, flipping halfway. Remove from oven and increase oven heat to 475 degrees. Place cauliflower back in the bowl. Add BBQ sauce and stir to combine.
4. While cauliflower is cooking, place a large pan on the stove over medium-high heat. Add onion to the pan. Once the onion starts to brown, add 1 tbsp. of water at a time* and stir frequently. Once onion is caramelized and soft remove from heat and set aside.
5. Spray a 16" round baking sheet (or baking sheet of choice) with non-stick spray. Place dough on the sheet and stretch to desired shape. Top dough with BBQ/cauliflower mixture and spread evenly. Top with caramelized onions and place in the oven for 12-17 minutes, or until crust is brown and crispy.
6. Remove from the oven and top with ranch, cilantro and red pepper flakes. Slice, serve and enjoy!

Original Recipe

Mozzarella w/ Veggies

Ingredients

• 1/2 cup raw cashews
• 1 cup water
• 3 tablespoons + 2 teaspoons tapioca starch (also called tapioca flour)
• 1 tablespoon nutritional yeast
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• peppers, onion, olives, etc...

Instructions

1. Add the cashews to a small pot and with water. Bring to a boil for 10 to 15 minutes until they are softened. This will make them easier to blend.
2. Drain and rinse the cashews and add them along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery.
3. Pour into a small sauce pan over medium-high heat, and continually stir as it cooks. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional minute to make sure it has firmed up completely. Serve hot. Store in an airtight container in the fridge.

Original Recipe

Pepperoni Zucchini

• 2 Tbs tomato paste
• 2 zucchini
• hot sauce
• 2 Tbs tamari
• 2 Tbs balsamic vinegar
• vegan cheese

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INSTRUCTIONS

PREPARE THE ZUCCHINI “PEPPERONI”:

1. Wash and thinly slice the zucchini.
2. In a baking dish, mix hot sauce with tamari and balsamic vinegar. Add the zucchini and mix, so that they are covered well.
3. Cover and marinate over night in the fridge.
4. Pro-tip: Put the spiced zucchini in the oven and bake at medium heat (320°F/160°C) for 10-15 minutes before storing in the fridge.

5. TO MAKE THE PIZZA:

   1. Preheat oven to 390°F (200°C).
   2. Spread the tomato paste on top of the crust. Add the marinated spicy zucchini slices. Top off with vegan cheese. You can of course use as much as you like.
   3. Bake in the oven for 12-15 minutes.

Original Recipe

Wild Mushroom & Garlic Sauce

INGREDIENTS

• 2 cups sliced mushrooms (I used 3 baby portobellos, 3 oyster, and 3 white)
• 1 tsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• ⅔ cup vegan cheese (mozzarella or parmesan style)
• 
  
• Garlic Cream Sauce
• 1 cup raw cashews
• 3 cloves garlic
• 2½ tsp lemon juice
• 3 tsp nutritional yeast
• ⅓ cup water
• 1 tsp sea salt
• ¼ tsp pepper

1. Garlic Cream Sauce- Boil the cashews for 10 minutes to soften or soak them in water for 2-3 hours, then drain. Place the softened cashews in a blender with the garlic, lemon juice, salt, pepper, and nutritional yeast. Blend until smooth, about 2-3 minutes.
2. Mushrooms- Heat 1 tsp olive oil in a skillet on medium high. Sear the mushrooms and garlic for 3-4 minutes until they begin to darken.
3. Pizza- Preheat the oven to 425 degrees. Grease a baking sheet or pizza stone with a small amount of olive oil and flour. Roll out the dough into a large circle then carefully transfer it to the stone. Spread the garlic cream sauce on the dough as the base. Layer the seared mushrooms on top, followed by ⅔ cup vegan parmesan and ½ tsp fresh thyme. Brush a bit of olive oil on the crust before baking, if desired.
4. Bake the pizza at 425 for 20-25 minutes, until the crust turns golden brown. Check the pizza at 20 minutes to determine additional cook time. Let sit for 2-3 minutes before cutting and serving.

NOTES

*White whole-wheat flour may be substituted with bread flour, all-purpose flour, or regular whole-wheat flour. 
*Sauce can be prepared up to 3 days ahead. (Store in sealed container in the fridge)
*Double the sauce recipe to use in pastas and wraps. 
*Dough recipe adapted from Bobby Flay'srecipe.

Original Recipe