But I do love me some pizza. I used to be an extra cheese kind of gal. I once wrote a poem about things I hate which included the lines:
Pizza without enough cheese.
When I can’t find my keys.
Anything that makes me sneeze.
But these days being a health conscious vegan I don’t want all that greasy hormone and pus filled concoction on my food. Even when I was extra cheesy kind of gal I used to blot my pizza furiously as it was soaked in grease. Blech.
It is mostly a whole food cookbook which makes it healthy but decedent. Some recipes have the option of using shredded soy cheese for extra cheesiness, but we don’t tend to buy soy cheese as it is expensive and highly processed. She also includes several cheese sauce recipes that can be used including a smoky white cheese sauce I cannot wait to try. Yes please.
She provides several recipes for “meat crumbles”--burger, pepperoni, sausage and taco but they use quinoa which is super healthy but super expensive and is no longer in our budget and TVP which we won’t buy. TVP may be cheap, it may be low fat but it is highly processed, defatted soy flour which uses hexane in the processing and we are just not keen on that. BUT, I have had great success using finely diced mushrooms and spices to make sausages so I imagine her imaginative spice combinations will be perfect with mushrooms instead of TVP.
On to the pizzas.
There are so many imaginative combinations I did not to know where to begin. I decided to start with Muffuletta Pizza.
My filling was a combination of chopped red pepper, oil packed roasted red and yellow pepper, sun dried tomatoes, finely diced carrots, mushrooms, olives and a dressing of red wine vinegar, crushed garlic and Dijon mustard and fennel seeds, oregano and marjoram.
This photo does not nearly do the pizza justice so here is a closer look.
I used the cookbook recipe for the garlic pizza sauce and it was so yum. A simple, but flavourful sauce. I topped it with a dusting of home made vegan parmesan cheese and it was scrummy.
Spinach, onion, mushroom and pepperoni (using mushrooms instead of TVP) pizza
Mushroom broccoli and sun dried tomato pizza
Pineapple and jalapeno pizza with smoky sweet marinated mushrooms (instead of soy curls)
Smoky wild mushroom and potato pizza
Sweet potato and kale pizza
Tomato, cucumber pizza (you bake the crust then spread on dill and parsley vegan sour cream and top with cuke and toms)
Cheeseburger pizza with burger crumbles (using mushrooms instead of TVP) and cashew cheddar cheese and topped with pickles
Peanut BBQ pizza (sauce made from mixing peanut butter and BBQ sauce topped with sweet corn, green pepper and onion)
Coconut caramel pizza
Chocolate hazelnut pizza
Raspberry crumble pizza