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The Vegan Gourmet

What you need: 

Recipe for 1 pizza crust (see notes)
1 teaspoon olive oil Sauce:
1 1/4 cup raw cashews
3/4 cup regular coconut milk
1/2 lemon, juiced
1/3 cup white vinegar
1/3 cup extra virgin olive oil
4 cloves garlic
2 teaspoons onion powder
2 teaspoons dill
1 teaspoon basil Toppings:
Black Olives
Roma Tomatoes
Yeast Parmesan (see notes)

What you do: 

1) Begin by preparing the crust. Before covering to rise, roll the dough in the olive oil.
2) While the dough is rising prepare the sauce. Put all sauce ingredients into food processor or blender. Blend for several minutes until smooth. Set aside.
3) Finally, slice all pizza toppings to desired size. When the dough has completed rising, roll out on floured surface until about 16" across. Spread a layer of sauce up to the edges. Place a layer of spinach above the sauce followed by zucchini, mushrooms, onions, olives, and topped with tomatoes. Cover that with a generous layer of nutritional yeast Parmesan and bake at 440 degrees Fahrenheit for about 20 minutes or until the crust begins to turn golden brown.
This is a great pizza and fairly easy. Definitely worth the time.
Source of recipe: This recipe was a modified vegan version of the "vegetarian gourmet" sold at Papa Murphy's take and bake pizza. The ranch was slightly modified from some vegan website: .
Notes: The crust I used was from this site found under the heading "pizza Crust," . And the Yeast Parmesan is also found on this site under "potato pizzas" .

Preparation Time: 
35 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
2 to 3
Recipe Category: 


Unbridled awesomeness.

For the toppings, I used mushrooms, zucchini, chorizo seitan from Viva Vegan, basil, and sliced heirloom tomatoes. For the crust I used a recipe from a bread cookbook, not the crust linked to. I also used some (maybe 1/3-1/2 cup) of pizza sauce below the "cheese" stuff.

I didn't realize the cheese part is supposed to be ranch-like, and it's not really aside from maybe the dill. But it is thick, creamy, delicious. I was suspicious about the amount of oil and vinegar in it, and added it a little at a time until the full amount, but it works. The sauce doesn't get so thin that it spills over the edges of the pizza, and though the oil + vinegar bit gives it a little bit of a salad dressing flavor, the cashews and coconut milk make it more cheesy. It's nice to have a yeast-less version of cheese.

All in all, it's very rich, and hard to each much of the pizza at a time. The sauce recipe makes a copious amount for the pizza, and could probably be reduced if needed.

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