Pumpkin Pizza

 

Ingredients
1 pizza crust of your choice
1 cup Not-Chick'n broth
3⁄4  cup pumpkin puree
1 tablespoon onion powder
1⁄2 teaspoon garlic powder
1⁄2 teaspoon black pepper
1⁄2 teaspoons kosher salt, or to taste
1⁄2 cup vegan whipping cream
5 fresh sage leaves
4 ounces vegan mozzarella
5 slices of your favorite vegan cold cuts
1 habanero pepper, thinly sliced
avocado oil spray

Instructions
Preheat oven to 450°F. In a saucepan, add  broth, pumpkin, onion, garlic, and pepper and heat to boiling; reduce heat and simmer, uncovered, til thickened by reduction.
Add salt and minced fresh sage, stir well, and simmer pumpkin mixture, uncovered, 10 minutes longer.
Stir cream into sauce.
Spread sauce on pizza crust. Sprinkle with Parmesan. Cover with mozzarella. Place cold cuts on pizza, then top with habanero slices. Spray with oil and bake at 450° F for 10 to 12 minutes, or when crust is golden and cheese is melted.
Enjoy!

White Pizza with Onions Stewed in White Wine and Butter

 

Ingredients
1 pizza crust
Cashew Béchamel Sauce
vegan mozzarella
vegan Parmesan
Onions Stewed in White Wine and Butter
1/4 teaspoon fresh thyme
freshly cracked black pepper to taste

Instructions
Preheat oven to 425°F.
Place approximately 1/3 cup of Cashew Bechamel sauce on pizza crust.
Sprinkle with Parmesan, mozzarella, thyme, and black pepper.
Top liberally with the stewed onions and bake at 425°F for 12 to 15 minutes.
Enjoy!

Pizza Margherita

 

Ingredients
Dough
1 cup warm water
1 tablespoon sugar
1 ½ teaspoons active dry yeast
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons olive oil

Toppings:
3 ounces sliced Fresh Mozzarella 
2 heirloom tomatoes, thinly sliced
5 to 6 fresh basil leaves

Instructions
Combine warm water, sugar, and yeast in bowl; whisk well and let sit until foamy, about 5 minutes.
Combine flour, baking powder, and salt in the bowl of a stand mixer with a hook attachment; mix well on low speed. Pour in yeast mixture and olive oil slowly while mixing until slightly combined. Increase speed to medium-high and mix until a very soft dough is formed, about 4 minutes. Shape dough into a ball; cover and let rise for 30 minutes.
Preheat oven to 425 degrees F (210 degrees C). Grease a 12-inch pizza pan with olive oil.
With greased hands, press dough onto the pizza pan.
Bake in the preheated oven until slightly golden, about 15 minutes.
Top crust with mozzarella cheese, tomato slices, and basil leaves. Bake until cheese is bubbly and crust is golden, 8 to 10 minutes.Enjoy!

Pizza 4-3-2-1

 

Ingredients
1 pre made pizza crust
1/3 cup pesto
1/3 cup pizza sauce
1/2 cup shredded vegan mozzarella cheese
1/2 cup shredded vegan cheddar cheese
1/4 cup grated vegan Parmesan cheese
sauteed mushrooms
sauteed vegan Italian sausage
sauteed red onions
sliced black olives

Instructions
Preheat oven to 475°F.
Place the pizza crust on a pan lined with parchment paper. Spread pesto on crust. Spread pizza sauce lightly on pesto.
Sprinkle with 2/3 of the cheese. Place toppings on cheese, then sprinkle remaining cheese on toppings.
Bake at 475°F for ten to twelve minutes, or until cheese is melted.
Enjoy!

Red Lentil Crust Pizza

Ingredients
Pizza Crust
3/4 cup red lentils, soaked overnight
1/2 cup bean water
1 clove garlic
1/2 tsp. baking powder
1/4 tsp. fine sea salt (or to taste)

Pizza Sauce
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1 (8-oz) jar tomato sauce
2 tablespoons tomato paste
1 tsp. dried basil
1 tsp. dried oregano
1 bay leaf
1/2 tsp. maple syrup (or a sweetener of choice)
1/2 tsp. salt

Toppings
1 tsp. olive oil
1/4 red bell pepper, diced
1/4 yellow bell pepper, diced
4 cremini mushrooms, sliced
1/4 red onion, sliced
1/3 cup black olives, sliced
1/4 tsp. salt
vegan mozzarella cheese
cashew Parmesan cheese

Instructions
Pizza Crust
Preheat oven to 400°F (200°C). Place a 12" cast iron pan into the oven as the oven is preheating so the pan heats up as well.
Drain and rinse soaked lentils. Add them to the blender together with water, garlic, baking powder, and salt. Blend until smooth. You'll end up with a batter that looks quite thin and watery: That's okay, it's what you want.
Remove the cast iron pan from the oven and add a little bit of olive oil to the pan. You want the bottom and the sides of the pan to be coated with oil so the crust doesn't stick. Pour the batter into the pan and put the pan back into the oven (onto a rack positioned in the middle of the oven).
Cook the crust for about 30 minutes or until the edges turn golden brown. Remove it from the oven and let it cool. You should be able to remove the crust from the pan without any problems.

Pizza Sauce
Bring medium saucepan to medium heat, Once hot, add olive oil, onions, and garlic, and saute until translucent over medium heat.
Add tomato sauce and tomato paste and stir until smooth.
Add remaining ingredients. Turn the heat down to low-medium and allow the sauce to simmer for 30 minutes. Taste the sauce and adjust seasonings to preference. If you’d like a more concentrated tomato flavor, you can continue to simmer the sauce for an additional 15 minutes.
Once cooked, remove the bay leaf.

Toppings
Bring medium saucepan to medium heat, Once hot, add olive oil, bell peppers, mushrooms, and salt. Cook until soft and slightly charred – 10-15 minutes.

Assembly
Top the pizza crust with the prepared pizza sauce, sauteed veggies, and cashew Parmesan cheese (optional). I also like to add chopped black olives.
Serve immediately.
Enjoy!

Pistachio, Pesto, and Lemon Pizza

 

Ingredients
Pesto
2 cups fresh basil
2/3 cup pistachios
3 cloves garlic
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 cup olive oil or water

Pizza crust

Toppings
plant mozzarella
lemons, thinly sliced
red onions, thinly sliced
pistachios, chopped
red pepper flakes

Instructions
Preheat oven to 475°F.
Place basil in a food processor with the pistachios and garlic and pulse.
Add salt and lemon juice. With the food processor on, drizzle oil or water and blend til creamy.
Spread pesto on your favorite pizza crust. Sprinkle with vegan cheese. Add lemons, onions, and pistachios.
Bake at 475°F for nine minutes. Sprinkle with red pepper flakes.
Enjoy!

From the VegNews "10 Easy Vegan Summer Meals" e-book