Vegan Pizza

The following recipe comes from the March/April 1998 edition of Vegetarian Journal. It is reproduced here with permission from the Vegetarian Resource Group. Feel free to post links to this page, but please do not post the actual contents without permission.

This is my all-time favorite vegan pizza recipe. The molasses in the crust and the flavorful pesto sauce make it truly unique. Ordinarily I just use the recipes for the crust and the pesto, and then I throw on some store-bought roasted garlic spaghetti sauce and whatever vegetables I have handy. I am including a full recipe here, though, for those who are more motivated than I am. The March/April 1998 edition also includes recipes for classic thin-crust pizza napolatena, rosemary-onion foccacia, artichoke calzone, and wild mushroom and asparagus pizza.


Pizza Crust (makes one 9-inch pizza crust)

This authentic, chewy crust is easy to make and provides the classic base for the following pizza recipes. The exact amount of flour may vary because different weather conditions, different flours, and different water can greatly change the proportions.

 

Mix first five ingredients in a large bowl. [I find it best to mix the water and yeast first and let the yeast proof before adding the other ingredients.] Slowly add unbleached flour until the dough is getting hard to handle with a spoon. Then turn it out onto a floured surface and knead until the dough is soft and smooth but no longer sticky. (You may need to re-flour the board from time to time.) Form the dough into a ball and set it aside to rise for about 20-30 minutes. It is now ready to be used in pizza and foccacia recipes.

Total calories per serving (1/3 crust): 386, Fat: 2 grams


Pizza Sauce (Makes about 1 cup)

 

Mix the tomato paste and water in a small bowl. Heat the olive oil in a medium saucepan over a low flame. Sauté the onion and garlic until they begin to release their juices. Add the tomato paste mixture and the remaining ingredients and simmer until the sauce is thick, about fifteen minutes. Puree the sauce in a food processor or blender and store in the refrigerator.

Total calories per serving (1/4 cup): 24, Fat: 1 gram


Pesto Sauce (Makes about 1/2 cup)

 

Process the walnuts in a food processor until they are finely chopped. Add the basil and garlic and process again until they are mixed in well. Remove pesto to a bowl and add enough olive oil to make the sauce spreadable. Mix in salt to taste.

Total calories per serving: 123, Fat: 12 grams


Grilled Eggplant and Pesto Pizza (Makes one 9-inch pizza, serves 2-3)

 

Preheat the oven to 450 degrees. After the pizza crust has risen, place the dough on a floured wooden board and flatten it into a circular shape, either by hand or with a rolling pin. For a thin crust pizza, roll out the dough to about 1/4-inch thickness. For a thicker crust, roll the dough a bit thicker. Place the crust on an oiled cookie sheet and spread with pizza sauce almost to the edges (use as much as you like).

Drizzle the olive oil on the sliced eggplant. Now, distribute the toppings over the pizza: the onion, the mushrooms, the black olives, and the eggplant. Sprinkle the pizza with salt and pepper to taste and put it in the oven. Bake for about ten minutes, or until the crust has risen and is beginning to brown. Turn the oven to broil and cook the pizza for about five more minutes. Remove it from the oven and distribute the pesto sauce over the top. Slice and serve immediately.

Total calories per serving (1/2 pizza): 994, Fat: 40 grams


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