Personal Pizzas + Video Tutorial!

Though pizza isn’t necessarily deemed as a ‘health food’, I think we can all agree that a life without pizza is just a life not-fulfilled.

It’s dark.

Depressing.

Void of all things beautiful and savory and loaded with carb-esq goodness.

Now, this isn’t some genuine Italian nonna recipe that was handed down for generations in the family– but it’s the darn closest thing I had to work with and I have to say that these were a hit with the rest of my non-vegan family + neighbor.

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I’m rolling in 3 recipes into one recipe, but things can be simplified (like using store-bought pizza sauce & vegan/nonvegan cheese).

Behold, the might of vegan goodness.

Dough:

  • 1 cup warm water (not too hot or you’ll kill the yeast and not too cold or it won’t activate)
  • 2 1/2 tsp active dry yeast
  • 1 tbsp sugar
  • 3 cups all-purpose flour
  • 1 tbsp oil (vegetable, canola, or corn)
  • 1 tsp salt

Activate the yeast by adding it to the warm water with the sugar and let sit for about 5-10 minutes. Note that very tiny bubbles/thin layer of foam should eventually come up as a sign that the yeast is active.

Incorporate all of the ingredients together along with the yeast mixture in a bowl until a dough forms, cover with a kitchen towl and set aside for about an hour to rise.

p2

Sauce:

  • 1/2 can of diced tomates, blended so the consistency is smoother
  • 1/2 can of tomato paste
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp sugar
  • 1 garlic clove
  • salt and pepper to taste

Incorporate all ingredients in a small pot over medium heat. Set aside.

Cashew cheese:

  • 1/3 cup raw cashews (I used dry roasted ones and boiled them until tender)
  • 1 clove of garlic
  • 1 half of a lime or lemon
  • 1 tsp corn starch (more if you desire a thicker, mozzarella like consistency)
  • salt to taste
  • 1/4-1/2 cup of water

Blend all ingredients together except for the starch in a blender until smooth . In a small saucepan over medium-high heat, add the starch and cook for about 5-8 minutes, stirring constantly. Set aside until mixture has cooled enough to place in a plastic zipper bag. Cut a small piece of the corner to pipe the cheese, or scoop up dollops of cheese for pizzas.

p3

Pizza assembly:

Preheat over to 450ºF.

Divide dough into 3 pieces. Knead gently (being careful not to over-do it as the dough will become tough when cooked) and roll out until it is aproximately 1/8″ thick.

Add a layer of the sauce and desired toppings, and finish topping with cheese and dried oregano/basil (optional).

p4
I used Portobello mushrooms, tomato, onion, sweet peppers, and cooked baby spinach.
p5
Some assembly required for deliciousness.

Cook for 18-20 minutes or until crust has become golden.

Enjoy!

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Margherita Pizza with fresh basil
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Garden pizza with all of the veggies mentioned earlier.
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‘Mozzarella’ & Button mushrooms with sweet peppers

This video tutorial was filmed and edited by the lovely Kiara Gómez! You can see more of her creative content here. ❤ 

 

 

 

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