Evan and I were both happily surprised at how delicious this pizza was! I'm already brainstorming the ways I can incorporate vegan parmesan into more meals. The key to this pizza (besides the parmesan) is sautéing the veggies before putting them on the pizza and loading the pizza with garlic and oregano.
Toppings:
Tomato sauce (I used tomato basil marinara)
Mushrooms
Two small tomatoes
Two bell peppers
One onion
Artichoke hearts
Fresh basil
Garlic salt
Dried oregano
Red pepper flakes
Minced garlic
Vegan Parmesan
¾ cup raw cashews
3 Tbsp. nutritional yeast
¼ tsp. garlic powder
¾ tsp salt
Pulse ingredients in a food processer (I used my
Nutribullet) and store in the fridge
Slice and sauté veggies (mushrooms, peppers, and onion)
until browned. Sprinkle with garlic salt and oregano. Divide crust (I used
Trader Joes Garlic and Herb pizza dough) into two pieces, roll each on a cookie
sheet. A Silpat and perforated baking sheet worked perfectly. Add sauce and
veggies (including artichoke, tomato, basil, and garlic), then sprinkle with
vegan parmesan, red pepper flakes, and oregano. Bake at 425 for 10-20 minutes
(depending on how thick the crust is).
I would make the crust a little thicker next time, but it
made enough for two dinners and two lunches. Olives and pesto would make yummy
additions too!
recipe from Minimalist Baker - where I am getting all my recipes these days!
recipe from Minimalist Baker - where I am getting all my recipes these days!
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