Working today on quick recipes for those who do not have time to be in the kitchen but crave delicious Plant Foods. This is a quick fix for dinner and the leftovers are great for lunch. We enjoy cold as well.
A great meal is made by tossing organic arugula with balsamic vinegar (or lemon juice), salt and pepper and serving atop the pizza. It's one of my favourite, I'm alone tonight meals.
When you begin consuming a whole food plant-based diet the thought of pizza without cheese may leave you sad, like somebody punched a hole into your new diet. Do not despair. Plant-Based pizza is delicious and does not leave you feeling any lack.
The secret pleasures provided by eliminating processed food, even processed plant foods from the diet is the revival of the "taste buds". Our taste buds "fire" from the combination and flavors of whole plant foods.
This pizza comes together in 25 minutes, start to finish once you begin to layer. You may keep ingredients on hand, in the freezer, ready to sprinkle on top.
The rule to follow is to use quality whole grain crust and sauce (less than 2% fat). We have a wonderful family bakery who makes delicious whole grain or sprouted grain crusts. You could also make individually with any low fat whole grain flatbread or pita.
The sauce for this pizza makes it, we use a quality pizza sauce made mostly from tomatoes and sunshine, mixed with a tbsp of crushed hot chilli pepper paste and balsamic vinegar. This mixture is slightly spicy with hint of sweet.
We make our own vegan parmesan and sprinkle it on generously. It works best to sprinkle half on the pizza before baking and after it comes out of the oven.
6 Whole Grain Pitas or
1 rectangular Flatbread or
1 12 " Pizza crust
Cornmeal to sprinkle on Baking Sheet
1 cup tomato or pizza sauce
1 tbsp red chili paste
1 tbsp balsamic vinegar
1 cup frozen yellow corn
1 cup chopped frozen kale
1 Sweet Red Pepper and 1 Green Pepper (cored, seeded, cut into rings)
1 Medium White Onion (peeled and sliced thinly)
1 optional green jalapeno (seeded and sliced into thin rings)
2 Tbsp Dry Italian seasoning
3/4 cup Vegan Parmesan/Recipe Below (1/2 cup before cooking, 1/4 cup after)
Place all below in processor or blender and pulse into fine grind...parmesan texture.
1/2 Cup Unsalted Cashews
1/4 Cup Nutritional Yeast
1 Tsp Salt
1 Tsp Garlic Powder
1) Preheat Oven to 450F (230C).
2) On a large rectangular baking sheet, throw down a handful of cornmeal and then shake to distribute evenly.
3) Add pitas to the sheet (or another base)
4) Spread sauce mixture evenly around and to the edges with a spoon.
5) Sprinkle the vegetables evenly around, top with Italian seasoning and 1/2 cup of the vegan parmesan.
6) Bake for 15 minutes at 450F (230C) then place the pizza on the top rack or under broiler, turn to broil for 5 minutes, keeping a continuous eye not to burn.
7) Serve with arugula tossed in balsamic vinegar, salt and black pepper.