vegan thai pizza on whole wheat
This recipe has come an awfully long way since I first posted it back in the day. Now we've got homemade pizza dough {woop woop} and vegan alfredo sauce {yeah baby}! Totally rad. And the kids like it! Not bad.
If you want a little extra protein, you can add a little chicken {we veges use Worthington's Fried Chik'n}. If you don't mind a little dairy, a sprinkle of mozzarella is great. Just leave lots of room for crunchy raw things on top. OH and if you're not allergic to peanuts {Pete is}, this is the perfect place for them. Chop them up real fine now.
Once your pizza dough is all flattened out and your sauce is spread, you can add cheese {or not} and throw it in the hot oven. You'll put your crunchy yums on top after it has baked golden.
I promise you. This is really good stuff.
pizza crust
inspired by allrecipes.com and made healthier
2 1/2 tsp active dry yeast
1 tsp white sugar
1 cup warm water
1 1/2 cups all purpose flour
1 cup whole wheat flour
2 tbsp olive oil
1 tsp salt
preheat oven to 450 degrees. in a medium bowl, dissolve sugar and yeast in WARM water. let stand for about ten minutes. stir in flour, oil and salt and let rest for five more minutes. turn dough out onto a floured surface and pat into a round. transfer to a pizza pan that is dusted with cornmeal or flour and press dough out flat. cover with alfredo sauce and cheese {if you like} and bake in preheated oven for 15-20 minutes or until golden. add the raw toppings and serve!
cauliflower alfredo sauce
inspired by pinch of yum and made vegan!
1 medium head cauliflower
2 1/2 cups water
1 tbsp chicken seasoning
1 tbsp smart balance
4 large cloves garlic, minced
1 tsp salt
1/8 tsp nutmeg
1 tablespoon olive oil
1/2 cup canned coconut milk {I use Golden Star}
break the cauliflower into flowerettes and boil in 2.5 cups water mixed with chicken seasoning.
cook until cauliflower is soft, about 15 minutes. melt the smart balance in a large skillet and sauté the minced garlic for 4-5 minutes.
when the cauliflower is cooked, transfer it to a large blender with about two cups of the broth. add the sautéed garlic, salt and nutmeg and puree until very smooth. if you need more liquid to keep it moving, add a bit more of the broth. pour the olive oil into the blender while it is on and blend the mixture for 2-3 more minutes. When very smooth, transfer back to the large skillet and add the coconut milk. cook over low heat for a few minutes until thickened. spread on your pizza dough. makes enough sauce for probably three or four pizzas...but you can use the leftovers to top your fettuccine. :)
toppings we like
1/2 cup shredded carrots
1/4 cup sliced green onions
1/2 cup sliced snow peas
1 cup bean sprouts
cilantro (as much as you like)
1 teaspoon sesame oil
{optional} mozzarella cheese, shredded
{optional} chicken
{optional} crushed peanuts
shred carrots, take ends off snow peas, slice green onions and chop cilantro. add bean sprouts and sesame oil and mix together.
put on your pretty little pizza and enjoy. :)
check out my fettuccine recipe with this cauliflower sauce -- just delicious!!
If you want a little extra protein, you can add a little chicken {we veges use Worthington's Fried Chik'n}. If you don't mind a little dairy, a sprinkle of mozzarella is great. Just leave lots of room for crunchy raw things on top. OH and if you're not allergic to peanuts {Pete is}, this is the perfect place for them. Chop them up real fine now.
Once your pizza dough is all flattened out and your sauce is spread, you can add cheese {or not} and throw it in the hot oven. You'll put your crunchy yums on top after it has baked golden.
I promise you. This is really good stuff.
pizza crust
inspired by allrecipes.com and made healthier
2 1/2 tsp active dry yeast
1 tsp white sugar
1 cup warm water
1 1/2 cups all purpose flour
1 cup whole wheat flour
2 tbsp olive oil
1 tsp salt
preheat oven to 450 degrees. in a medium bowl, dissolve sugar and yeast in WARM water. let stand for about ten minutes. stir in flour, oil and salt and let rest for five more minutes. turn dough out onto a floured surface and pat into a round. transfer to a pizza pan that is dusted with cornmeal or flour and press dough out flat. cover with alfredo sauce and cheese {if you like} and bake in preheated oven for 15-20 minutes or until golden. add the raw toppings and serve!
cauliflower alfredo sauce
inspired by pinch of yum and made vegan!
1 medium head cauliflower
2 1/2 cups water
1 tbsp chicken seasoning
1 tbsp smart balance
4 large cloves garlic, minced
1 tsp salt
1/8 tsp nutmeg
1 tablespoon olive oil
1/2 cup canned coconut milk {I use Golden Star}
break the cauliflower into flowerettes and boil in 2.5 cups water mixed with chicken seasoning.
cook until cauliflower is soft, about 15 minutes. melt the smart balance in a large skillet and sauté the minced garlic for 4-5 minutes.
when the cauliflower is cooked, transfer it to a large blender with about two cups of the broth. add the sautéed garlic, salt and nutmeg and puree until very smooth. if you need more liquid to keep it moving, add a bit more of the broth. pour the olive oil into the blender while it is on and blend the mixture for 2-3 more minutes. When very smooth, transfer back to the large skillet and add the coconut milk. cook over low heat for a few minutes until thickened. spread on your pizza dough. makes enough sauce for probably three or four pizzas...but you can use the leftovers to top your fettuccine. :)
toppings we like
1/2 cup shredded carrots
1/4 cup sliced green onions
1/2 cup sliced snow peas
1 cup bean sprouts
cilantro (as much as you like)
1 teaspoon sesame oil
{optional} mozzarella cheese, shredded
{optional} chicken
{optional} crushed peanuts
shred carrots, take ends off snow peas, slice green onions and chop cilantro. add bean sprouts and sesame oil and mix together.
put on your pretty little pizza and enjoy. :)
check out my fettuccine recipe with this cauliflower sauce -- just delicious!!