Vegan Pizza Recipe

Vegan Pizza Recipe Biography

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Vegan Pizza Mofo Post 14!
Its time for a round up. So far I have covered 12 pizzas.. 12 different crusts, 12 toppings,  7 with gluten vegan crusts, 5 glutenfree, gumfree and vegan crusts, 3 yeast free gluten free crusts, 1 grain free(gluten, yeast free) crust. All crusts and almost all toppings are Soy-free.

3 cheeses. Mozzarella. Cheddar, Feta. All cheeses are glutenfree. Many toppings, Veggies, greens, stews and fun things(Okra, mango :)) on a Pizza! Almost all posts have step by step pictures too.
Most crusts and toppings can be interchanged, so really you actually have more than 100 combinations.
8 more crusts to go.. so keep coming back!




Lets start with the regular with-gluten(wheat and other grain) Pizzas..

Pictured below and first picture is the pretty herbed Thin Spelt crust.
Topped with mushrooms, olive, golden cherry tomatoes and Almond feta.
Almond Feta is gluten, soy free. Mediterranean flavors and those cute tomatoes, make this a must make.




100% Whole wheat crust.
Topped with generous evoo, dried basil and parsley, ripe tomato slices and Coconut milk Mozzarella.  Mozzarella is nut, gluten free
Sometimes simple ones are the best.



Kamut Wheat Cashew Crust
Topped with Roasted tomato Chipotle Mac and cheese and crisped up bread crumbs! The sauce in this mac n cheese is cauliflower based, soyfree, hence much lighter. The pizza is still carby:)
Kamut is a a type of ancient wheat, more nutritious, creamy and nutty.
Already made this 4 times.



Pillowy White Crust
Topped with juicy ripe Mango and Hatch chile.
I prefer whole grains in my crust, but some days you need the all white bready goodness.

Vegan Richa: Mango Hatch Chile Pizza

Wheat Semolina hardy crust
Made into a Deep Dish Jalapeno Popper Pizza, with mushrooms, Kale, white garlic sauce, cheddar and Jalapeno layers. You can keep adding layers and make this a very deep pie! This one is going to be a monthly fixture.
Cheddar is gluten, nut free.



Sesame Barley Crust
Topped with Sundried Tomato marinara, Olives, Mozzarella and cheddar strips for spooky cute Halloween Pizzas. Mummies and ghosts on a healthy crust.



Popcorn Rosemary Crust for the Chopped Challenge
Topped with popcorn crusted roasted butternut squash, kale. The other topped with Apricot Tomato sauce and popcorn crusted blackened Tempeh.
This is a simple bread flour and popcorn crust for the chopped challenge. The toppings make it much more interesting.:)



Now the Gluten-free….

Mung Bean Sprout and spinach Crust - gluten, yeast free
Topped with red onions, bell peppers, tomatoes, herbs.
Mandee tried this crust here and loaded it with some delicious cashew cheese and beet pesto!



Millet Chickpea Kale quiche Crust. - gluten, yeast free.
Topped with Okra- yes Okra(bhindi), cherry tomatoes, bell peppers, olives, daiya.
I love this crust. It is very versatile. You can make it into a quiche or an individual baked side.
My daughter is a vegan and transitioning towards the raw vegan diet. I was delighted to see instructables and contributors sponsoring the Raw Vegan Diet Contest because I want to make a raw food cookbook for my daughter. There have been some very good recipes published here.

It has been difficult for my daughter to pass up pizza causing her to blow her diet. I wanted to come up with a recipe she could make for herself and her husband who is not a vegetarian. This is the recipe I came up with for them that I believe her husband will enjoy after he adds his meat and whatever else.

I made this recipe but did not tell my husband what I was trying to accomplish. He does not rave about any of my recipes very often because he loves junk food and I don't make junk foods very often. It did not take him long to compliment me three times in a short period of time. I made this recipe several times tweaking it along the way. I know that my daughters husband will love this recipe. He like my husband will use ready made pizza crust, olives, and microwave it to their liking. This would taste great on a raw cracker and in time I will experiment using a sun dried method making a cracker of some sort. I was amazed at how close to pizza the texture and flavor was.

Vegan Pizza Recipe

Vegan Pizza Recipe

Vegan Pizza Recipe

Vegan Pizza Recipe

Vegan Pizza Recipe

Vegan Pizza Recipe

Vegan Pizza Recipe

Vegan Pizza Recipe

Vegan Pizza Recipe

Vegan Pizza Recipe

Vegan Pizza Recipe

Taco Pizza Recipe

Taco Pizza Recipe Biography

source(google.com.pk)

I make no secret about the fact that my memories of California Pizza Kitchen run deep. When I went to college in Los Angeles in the eighties, CPK was a relatively new joint with only a couple of locations…and boy, was it a treat. I wound up having a years-long love affair with CPK, heading to the Beverly Center location with my friends whenever we had a hankering for specialty pizza or celebrity sightings. I think we saw Emilio there once.
Or maybe it was Judd.
Or maybe it was Anthony Michael.
Can’t remember.
I’ve made CPK’s BBQ Chicken Pizza here.
A couple of nights ago, I whipped up a version of their taco salad-style pizza. I don’t remember exactly what it had on it, and in what order…but this turned out to be pretty close.

Start with basic pizza crust. I won’t take you through each step of the process here, but you can see the step-by-step photos in the BBQ Chicken Pizza link above, or you can print out the recipe here:
Basic Pizza Crust – Printable Recipe
Once the pizza crust has risen and you’re ready to go…

Crack open a can of black beans.



Dump them in a saucepan over medium-low heat…



Then throw in some taco seasoning. You can use a storebought mix, or you can just add some cumin, chili powder, garlic powder…whatever peps up the beans a little bit.



After the beans have heated up, mash them with a potato masher.



Smush ‘em up until they’re pretty smooth but still have plenty of bean texture. Reduce heat to low and let them continue to cook for ten minutes or so, stirring occasionally, until the excess moisture cooks out of them and they resemble the texture of refried beans. Set ‘em aside for now.

Next, grab some corn tortillas.



Cut them into thin strips.



0Heat some canola oil over medium heat, and fry the tortilla strips in batches for about 30 to 45 seconds per batch–just until they’re crisp.



Remove them to a paper towel-lined plate and set ‘em aside.



Next, grate up some sharp cheddar and Monterey Jack cheese. Grate it yourself! Things–well, the pizza anyway–will turn out better for you.



Also, lop the end off of a head of green leaf lettuce.



Slice it thinly…



Until you have a nice, big pile.



Lop the tops off of a couple of ripe tomatoes…



Turn them over and cut them in half…



Lay each half on its side and make vertical slices…



Then slice in the other direction to dice.



Yum.



Finally, mix up some sour cream and hot sauce (I used Cholula.)



Stir to combine, adding enough hot sauce to make the mixture relatively pourable (or, more accurately, drizzle-able.)



The pizza dough’s ready! Preheat the oven to 500 degrees, putting one of the oven racks as far toward the bottom of the oven as you can.



Drizzle olive oil on a large baking sheet and spread it out with your hands.



Remove HALF the dough from the bowl (the pizza crust recipe makes two crusts; put the remaining dough in a plastic bag and you can use it later) and use your hands to form it and stretch it into whatever weird shape you want. Just press with your fingers to get the dough pretty thin.



Begin with a generous layer of mashed black beans…



Followed by a layer of grated cheese.



Put the pizza in the oven for 9 to 12 minutes, turning on the light from time to time to make sure the crust isn’t burning. And we put the pizza toward the bottom of the oven because we want the crust to bake and get a little crisp before the cheese on top burns, by the way. Just keep an eye on it!



While the pizza is baking, decide you’re starving. Heat up a corn tortilla in the microwave for approximately seventeen seconds, then add beans, cheese, lettuce, tomato, and cilantro.



Close the tortilla. Stuff it in your mouth. Repeat as needed, then wonder why you just did that when you have pizza in the oven that will be ready in less than ten minutes. Become filled with self-loathing. Then eat another taco.



The pizza’s done! I could have let it bake a minute or two less, but I was too busy snacking.
I’m always too busy snacking. I’ve missed many important events in my life because I’ve been too busy snacking.
But it’s all been worth it.
Except for the love handles.

Immediately pile on the lettuce.



Really go for it!



And tomatoes.



Don’t skimp!



A buncha cilantro.



Magical.



 put the sour cream mixture in a pastry bag…



then drizzled it to and fro across the pizza.



This little dressing step isn’t totally necessary; it’s just a little touch.



the whole thing with a layer of tortilla strips, crushing them slightly as you sprinkle them over the top. Cut the pizza into squares and serve with a good salsa on the side.
Delicious!

Taco Pizza Recipe

Taco Pizza Recipe

Taco Pizza Recipe

Taco Pizza Recipe

Taco Pizza Recipe

Taco Pizza Recipe

Taco Pizza Recipe

Taco Pizza Recipe

Taco Pizza Recipe

Taco Pizza Recipe

Taco Pizza Recipe

Pizza Dough Recipes

Pizza Dough Recipes Biography

source(google.com.pk)

Always looking forward to making pizza during the weekend. Be it classic with mozzarella and tomatoes, or my favorite alternative with pear and taleggio cheese. Of course making your own pizza dough is the way to go…

What’s true for the tomato sauce also goes for the pizza crust: less is more. If you want an authentic Italian pizza that is. I think they are the best, so I stick to the simplicity of it (not that making a good pizza is simple!). Try this recipe and see if you like it and can make it your own. Even the olive oil is optional. And remember, good pizza has a lot to do with the baking. Professional pizza ovens are very hot and have a stone floor. Try to get as close as possible to recreating these conditions (oven temperature to the max and well heated pizza stone).Stir together the flour, salt, and instant yeast in a bowl. Add water and mix for 7 minutes in your mixer with dough hook attached, or until the dough is smooth and slightly sticky (by hand it will take a bit longer, up to 15 minutes) (you can add the optional olive oil as soon as the dough starts forming a ball). The dough should clear the sides of the bowl but slightly stick to the bottom of the bowl. Transfer the dough to the worktop, lightly dusted with flour. Prepare a sheet pan by misting it with spray oil . Using a dough scraper, cut the dough into 4 equal pieces. Then flour your hands very lightly. Lift each piece of dough and gently form it into a ball. Transfer the balls to the pan and cover with floured or greased plastic foil. Leave to rest at room temperature for 1 hour.

At least 45 minutes before making the pizza, place a baking stone on the floor of your oven, or on a rack in the lower part of the oven.

Heat the oven as hot as possible, (most ovens won’t go higher than 300ºC / 570ºF). We use the Bestron Alfredo pizza maker, it has a stone and two heated spirals and can reach temperatures above 350ºC / 660ºF and works really well for such a simple device.

Place the dough balls on top of a floured worktop and sprinkle them with flour; dust your hands with flour. Take a ball of dough and gently press it into a flat disk. Now you can try tossing the dough like a real Italian pro but this is a skill that requires some practice (I can’t do it). You can, like most people, resort to using a rolling pin and roll and stretch the dough into a disk of about 25 cm /10 inches. Now lay the pizza on the peel or pan, making sure there is enough (semolina) flour to allow it to slide. Lightly top it with sauce and your other ingredients of choice (start with 3 or 4 ingredients, keep it simple to give the crust a good chance to bake).

Slide the pizza onto the hot stone and close the door. Keep an eye on it and see if after 2 minutes or so it needs to be rotated for even baking. The pizza should take about 5 to 6 minutes to bake.

Remove the pizza from the oven and transfer to a cutting board. Wait a minute before slicing and serving, to allow the ingredients to set.

Someone once posted a comment on this blog along the lines of “oh Kitchen Aid mixer, do your wonders ever cease”?  The answer is no, they don’t!

If you have a Kitchen Aid mixer already (or another mixer with a bread hook), you MUST try the pizza dough recipe below.  It’s beyond easy and very delicious.  I took it from the cookbook that came with my mixer years ago.

1 cup of hot/warm water

1 package of instant yeast (I buy it in bulk, and 1 pkg = 2 & 1/4 tsp)

1/2 tsp of salt

2 tsp of olive oil

2.5-3.5 cups of flour (2 & 3/4 cup is perfect for my climate)

Dissolve the yeast in the warm water, add other ingredients, and mix for 2-5 min on “stir” or “1” on the Kitchen Aid.  After it’s in a nice little dough ball, drizzle olive oil around the edges of the mixing bowl, and coat all sides of the dough with the oil.  The olive oil is pretty important – when I’ve used cooking spray the dough never turns out as good.  And cooking spray is also pretty disgusting.

Cover with a warm wet towel, and allow to rise until doubled.  For thin crust, give it a 30 min rise.  Cover a pizza pan with cornmeal (have had horrible luck using flour), and roll, or pat to resemble a pizza.

Bake at 450 for 15-21 minutes (check often after 15 min).

I like to put the bowl in the oven for a few minutes while it’s heating up.  Warm dough is much easier to work with in my experience.

You can also freeze the dough after mixing, and allow it to thaw and rise in the fridge overnight.  Put it in a very large container as it expands and has been known to punch out a gallon Ziploc in the past!

This is also great for breadsticks!  Roll it out on a cornmeal covered cookiesheet pretty thin, and bake for about 8 minutes.  Mix minced garlic, parsley, and a little basil with a pat of melted butter and brush over the baked bread.  Put back in the oven until it’s reach your desired level of “doneness”.  When it’s done, I like to sprinkle a little parm on top.  Serve with a side of marinara.

Yo yo, head’s up, this post might contain affiliate links which help to support my site. And my canning, seed buying, and aggressive saving habits.

Pizza Dough Recipes 

Pizza Dough Recipes 

Pizza Dough Recipes 

Pizza Dough Recipes 

Pizza Dough Recipes 

Pizza Dough Recipes 

Pizza Dough Recipes 

Pizza Dough Recipes 

Pizza Dough Recipes

 

Pizza Dough Recipes 

Pizza Dough Recipes 

Easy Pizza Recipe

Easy Pizza Recipe Biography

source(google.com.pk)

This recipe was born out of one of those “what can I make for dinner—quickly” kind of nights. In my pre-herbivore days, I used to love pizzas with ground beef, sausage and bacon (remember, I did end up going plant-based because I got sick. No surprise, eh?). I was also a thin-crust gal. So on this particular night, I pulled together the ingredients to make a quick, hearty “pizza” using gluten-free tortillas (nice and thin), tomato sauce, kale and some lentils I had cooked and stored in the fridge. It takes 5 minutes to prepare, about 25 to bake and the adaptations are endless. Have fun.Lay out two tortillas and top one with either Cashew Cheese Spread or Dairy-Free cheese like Daiya Mozarella (top, right)). Top with second tortilla (bottom, left) and then top with some tomato sauce.

In a large glass bowl, mix chopped kale, olive oil, almond flour and sea salt with hands. You want all leaves thoroughly coated.

Sprinkle some lentils on your sauce and sprinkle with sea salt and generously grind some fresh cracked black pepper. Pile kale crumble on top of it all.

Bake 350°F 25-30 mins. Allow to cool, slice and enjoy. If you want a crispier crust, you can always slide the pizza directly onto the top rack (no baking sheet) around the 20 minute mark and bake for 5-7 minutes.

Adaptations to try:

1. Use a clean BBQ sauce (make your own) instead of tomato sauce, or do a half and half ratio of BBQ sauce and tomato sauce.

2. Instead of lentils, use cooked chickpeas, shredded carrots and sautéed onion. Sprinkle with cumin and coriander.

3. Try mashed sweet potatoes between the tortillas instead of cheese.It was about time that I post a Pizza recipe from scratch and today I am doing that by sharing my Mini Pizza Recipe with Mushrooms! I took ages because we had a little yeast problem here. Well, you see I wasn’t the only one trying to solve the yeast issue and so to get the yeast dough to rise as it is suppose to. I might have been miserable in cooking during my college education but I certainly never ever encountered a malheure with yeast doughs at the time, so the mistake couldn’t have been mine. Yet, I was deeply ashamed when it happened the first time and again and again… “Luckily” I wasn’t alone and our friend and french pastry expert here was hitting her head on the wall, because her yeast dough didn’t want to rise either. This had to be changed and we were on a mission!

Mini Pizza Recipe with Mushrooms #stepbystep masalaherb.com

She tried to get some fluffy yeast dough done with french yeast. It didn’t work. I tried with Indian yeast many times before and let’s just say they shouldn’t sell this stuff if it’s not working! Then I got some German fresh yeast and dry yeast back in November and the whole scene started to change, finally something was moving and the dough was rising! At that point I had included a new tactic by keeping the dough in a preheated oven and that might have triggered the solution at the same time. The fresh yeast of course was working miracles and the dough almost reached it’s normal rising size, just the way I was used to in Europe, but and here comes the but, the fresh yeast couldn’t be stored for too long. So for now I still have a few dry yeast packets from Europe and they have been working pretty fine. Of course nothing grows as much as it does in Europe but it works out nevertheless.     Easy Pizza Recipe

         Easy Pizza Recipe

         Easy Pizza Recipe

Easy Pizza Recipe

Easy Pizza Recipe

Easy Pizza Recipe

Easy Pizza Recipe

Easy Pizza Recipe

Easy Pizza Recipe

Easy Pizza Recipe

Easy Pizza Recipe

Easy Pizza Recipe

      

Recipe Of a Pizza

Recipe Of a Pizza Biography

source(google.com.pk)

Pizza, like so many other foods, did not originate in the country for which it is now famous. Unless you have researched the subject, you, like so many people, probably always thought Pizza was strictly an Italian creation.

The foundations for Pizza were originally laid by the early Greeks who first baked large, round and flat breads which they "annointed with oil, herbs, spices and Dates."

Tomatoes were not discovered at that time or, very likely, they would have used them as we do today.

Eventually the idea of flat bread found its way to Italy where, in the 18th century, the flat breads called "Pizzas", were sold on the streets and in the markets. They were not topped with anything but were enjoyed au naturel. Since they were relatively cheap to make, were tasty and filling, they were sold to the poor all over Naples by street vendors.The acceptance of the tomato by the Neapolitans and the visit of a queen contributed to the Pizza as we know and enjoy it today.

In about 1889, Queen Margherita, accompanied by her husband, Umberto I, took an inspection tour of her Italian Kingdom. During her travels around Italy she saw many people, especially the peasants, eating this large, flat bread. Curious, the queen ordered her guards to bring her one of these Pizza breads. The Queen loved the bread and would eat it every time she was out amongst the people, which caused some consternation in Court circles. It was not seemly for a Queen to dine on peasant's food.

Never the less, the queen loved the bread and decided to take matters into her own hands. Summoning Chef Rafaelle Esposito from his pizzeria to the royal palace, the queen ordered him to bake a selection of pizzas for her pleasure.

 

To honor the queen who was so beloved by her subjects, Rafaelle decided to make a very special pizza just for her. He baked a Pizza topped with tomatoes, Mozarella Cheese, and fresh Basil (to represent the colors of the Italian flag: Red, white, and green).

This became Queen Margherita's favorite pizza and when word got out that this was one of the queen's favorite foods, she became even more popular with the Italian people. She also started a culinary tradition, the Pizza Margherita, which lasts to this very day in Naples and has now spread throughout the world.

History has not made it clear whether Rafaelle began to sell this creation from his own pizzeria but it is known that the Pizza, in much the same form as we now know it, was thereafter enjoyed by all the Italian people. Variations began to be made in different parts of the country. In Bologna, for example, meat began to be added into the topping mix. Neapolitan Pizza became quite popular and it brought garlic and crumbly Neapolitan cheeses into the mixture as well as herbs, fresh vegetables, and other spices and flavorings.

About this time the idea of baking in special brick ovens came into existence and the bread, as it is today, was a rather simple combination of flour, oil, salt and yeast.

Pizza spread to America, France, England and Spain, where it was little known until after World War II. While occupying Italian territories, many American and European soldiers tasted Pizza for the first time. It was love at first taste! Italian immigrants had been selling Pizzas in their American stores for some time, but it was the returning soldiers with a lust for the saucy delight that drew the Pizzas out of the quiet Italian neighborhoods into the main stream of city life all over the continent. In fact, the square "Sicilian Pizza" which is so popular and was the forerunner of the now well-promoted "Party Pizza" is an American invention. Real Sicilian Pizza has no cheese or anchovies.

Today we celebrate Pizza. February 9 is International Pizza Day and the Guinness Book of Records states that the largest Pizza ever made and eaten was created in Havana, Florida and was 100 feet and 1 inch across!

American and Canadian citizens will eat an average 23 pounds of Pizza, per person, per year. Pepperoni and Cheese is the favorite combination, especially with the younger set, and is second only to the hamburger as this continent's favorite food.

Pizzas can be made either healthy or fatty, depending upon what you use for the toppings. They come in many forms such as Calzones (half the dough is topped then the other half folded over to form a large half-moon shaped Pizza Pocket, which is then baked). It also comes in various forms such as breads, rolls, pan pizza, stuffed crust pizza, thin crust Pizza and thick crust pizza, wholewheat crust, and bagel crust.

The concept has also taken many forms such as Mexican Pizza (a pizza dough topped with chili or taco filling, shredded Cheddar, chopped onions, tomatoes and Jalapeno peppers), Ice Cream Pizza, Candy Pizza and even Pizza cake as well as Pizza flavored items such as Potato Chips and Tortilla Snacks!

So, next time you eat a Pizza, stop and think of Queen Margherita and Chef Rafaelle and be grateful that a Queen would dare stoop to eat peasant bread.

About the name: The word "pie" does not refer to the crust, nor even to the shape or position of the crust. The Oxford English, the Webster's unabridged,and lexicographer Charles Earl Funk, all agree that the elemental word "pie" relates to the Magpie, a bird with feathers splotched in two colors, a bird called "Pica" by the Romans, whence the English "Pie" and the alteration of "Pica" to "Pizza". The name relates to the bird's double color and its habit of gathering odds and ends as does a Pizza, or Pie, gather, and consist of, varied ingredients.It was 1936 and Six Mile and Conant was like any street corner in Detroit, Philadelphia or New York... people walking to the market, children playing stickball in the street, neighbors helping neighbors, and friends meeting at the local gathering spot now known as Buddy's.

In 1936, Buddy's existed as a "blind pig," skirting the State and Federal laws that governed the on-site sale and usage of alcohol. Booze was available there. The owner at the time was August Gus Guerra.

In 1944, Gus turned the blind pig into a legitimate tavern, but with World War II still raging, business was suffering. In 1946, Gus decided to add Sicilian style pizza to the menu. Soon the neighbors, and out-of-towners, were becoming hooked on Gus's unique recipe. The legend of Detroit's original square pizza was born.

In 1953, two Jimmys, Bonacorse and Valenti, purchased Buddy's and its celebrated pizza recipe. Then, sixteen years later, William "Billy" and Shirlee Jacobs visited Buddy's, fell in love with it and, in 1970, bought it.

Today, more than 69 years since the introduction of "Detroit's Original Square Pizza," consistently voted number one for decades, Buddy's continues to thrive under the stewardship of Robert Jacobs, the son of Billy and Shirlee Jacobs.

With numerous locations throughout metro Detroit, Buddy's Pizza still claims the hearts and taste buds of scores of Detroit-area pizza lovers. It's not uncommon for ex-Detroiters to make a stop at Buddy's when they visit the Motor City. In 2003 Buddy's was recognized as one of the "Nation's Five Best Pizza Places" by The Food Network. In 2005 Buddy's was named the "Hottest Independent Pizzeria in the Nation" by Pizza Today and in 2009 GQ Magazine called Buddy's "One of the best 25 Pizzas in America". Recently Buddy's was also named "One of the 25 Best Pizza Spots in the U.S." by Food & Wine Magazine and "One of the Best Pizzas" by Pure Michigan. Buddy's was also featured as "One of the Five Great Pizza Places in the Country" by Parade Magazine and chosen by Zagat as a "Destination Pizza and Ten Pizzas Worth a Trip." The late Detroit Free Press columnist Bob Talbert wrote: "Is Buddy's the best pizza? It sure is, because it is the one that all the others are compared to."

Year after year, Buddy's continues to be voted Detroit's number one pizza. The enthusiasm and following that Buddy's generates today is just as exciting and rewarding as it was more than 69 years ago.

Buddy's is forever grateful to all of its fans.

Recipe Of a Pizza

Recipe Of a Pizza

Recipe Of a Pizza

Recipe Of a Pizza

Recipe Of a Pizza

Recipe Of a Pizza

Recipe Of a Pizza

Recipe Of a Pizza

Recipe Of a Pizza

Recipe Of a Pizza

Recipe Of a Pizza