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Pizza! Good Vegan Pizza!

May 1, 2013

My favorite food in high school was pizza. When I went vegan in college, it was very hard to give it up. (Especially living in a house with Christian, Camp and Merydyth—they could eat their body weight in pepperoni!) But good vegan pizza recipes do exist, and as part of my ongoing adventure of blogging vegan recipes, I thought I would share this great vegan recipe for everyone’s favorite: pizza pie!

 

This one is a white vegan pizza, which means it doesn’t have red sauce. It’s scrumptious. Even my coworkers at my new job (yay job!) seemed to like it. Well, at least after I put it in the fridge I couldn’t find it at lunch. Someone must have scarfed it down and probably didn’t even know it was a vegan pizza.

 

Here you go: The base is a white, cheesy sauce (without real cheese.) Enjoy.

 

WHITE Aparagus PIZZA with mushrooms

 

This vegan pizza recipe makes up to 8 slices of delicious vegan pizza 

 

INGREDIENTS

 

  • 1 10″-12″ pizza crust (cornmeal is great)

  • 2.5 teaspoons of olive oil

  • 1 cup of chopped asparagus

  • 2 cups thinly sliced shitake mushrooms (or your favorite fungus)

  • ½ tomato, thinly sliced

  • ⅔ cups vegan mozzarella cheese

  • ⅓ cup of water

  • 1 tablespoon of non dairy butter

  • 3 garlic cloves, minced

  • 2 tablespoons of chickpea flour1 cup of soy milk

  • salt to taste

  • pepper to taste

  • ⅔ cups vegan mozzarella cheese

  • 2 tablespoons nutritional yeast

 

DIRECTIONS

  1. Preheat oven to 425°. Follow instructions for making whatever pizza crust you bought

  2. Heat oil in a pan over medium heat. Add mushrooms and cook about five minutes, stirring occasionally, until they’ve started to brown. Add water and aparagus, cover, and steam until most of the water has evaporated

  3. Meanwhile, heat butter, garlic and chickpea flour in a small pan. Once butter has melted, add the soy milk, salt and pepper and cook, stirring frequently, for a few minutes until it begins boil and thicken.

  4. Reduce the heat, throw in half of the vegan mozzarella cheese and the nutritional yeast, and stir until the cheese has melted

  5. Spread the sauce over the pizza dough

  6. Top with a scattered layer of tomato slices, then the aparagus/mushroom mixture 

  7. Sprinkle with the remaining mozarella and bake for 15 minutes

 

Slice and serve and enjoy!

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