Vegan Pizza

Recipe N1

Ingredients

For the crust

•  1/2 cup each of hemp seeds, raw pumpkin seeds and sunflower seeds
•  1 cup walnuts
•  1 teaspoon salt & pepper
•  2 teaspoons dried basil (or a handful of fresh, lucky you)
•  1 tablespoon agave/maple syrup or a few dates
•  1-2 tablespoons water, as needed
•  1/2 onion, sliced
•  4 peeled garlic cloves

For the spinach pesto

•  4-5 cups organic spinach
•  1/2 cup raw pine nuts 
•  1 peeled garlic clove
•  1/2 teaspoon salt & pepper
•  1/4-1/2 cup water, as needed
•  1 teaspoon agave/maple syrup or a couple dates

For the toppings

•  3 mushrooms
•  1 bell pepper
•  1 tomato
•  1 teaspoon tamari
•  1 teaspoon fave dried herb blend

Description

For the crust

1. Pulse all ingredients in your food processor until it sticks together.
2. Now divide the mixture into four and shape each of them into your desired pizza crust shape with your hands on dehydrator trays or parchment paper.
3. Dehydrate (or cook in your oven at the lowest temperature) for 4-5 hours, or until crispy.    

For the pesto

1.  Put all the ingredients in your food processor (no need to wash it after making the crust) and process until it reaches that yummy pesto consistency - not totally smooth, but still quite creamy.
2. Put in a bowl, cover with plastic wrap and put in the fridge.

To prepare the veggies

1. Cut them all into thin slices and mix in with the tamari and herb blend.
2. Marinate them in your dehydrator (or oven) until they are soft and taste freaking amazing.

Put it all together

1. When the crusts are finished, gently spread the pesto on all of them, followed by the veggies. If you have any raw vegan cheese that would be a tantalizing addition for your taste buds.

Recipe N2

Ingredients

•  5 1/2 cups (28 ounces) peeled and small-cubed sweet potatoes
•  1 tablespoon chia seeds
•  3 tablespoons water
•  1 1/4 cup gluten-free oat flour
•  1/4 cup almond meal
•  1 tablespoon olive oil
•  1 tablespoon apple cider vinegar
•  1 teaspoon dried basil
•  1 teaspoon dried oregano
•  1 1/4 teaspoons garlic powder
•  1/2 teaspoon fine-grain sea salt
•  Pinch of chili flakes

Description

1.  Be sure to measure out 5 1/2 cups of sweet potato cubes. Steam the sweet potato cubes in a steamer or over the stove for 30 minutes or until fork-tender.
2.  Add the chia seeds and water to a small bowl, whisk with a fork, and let stand at room temperature for 10 minutes to create a chia egg.
3.  Preheat oven to 400F.
4.  Add the steamed sweet potatoes to a large mixing bowl and mash them.
5.  Add in the chia egg, oat flour, almond meal, olive oil, apple cider vinegar, basil, oregano, garlic powder, sea salt, and chili flakes. Stir together until combined and all of the oat flour has been incorporated. The mixture should resemble a loose bread dough—sticky and damp yet slightly stretchy.
6.  Line a round perforated pizza pan with parchment paper.
7.  Scoop the sweet potato dough onto the lined pizza pan, and use a spatula to spread it into a large 1/4-inch-thick to 1/3-inch-thick oval or circle. This process takes 5 minutes. If needed, lightly grease the spatula with olive oil to prevent the crust from sticking.
8.  Bake for 25 to 35 minutes, or until the crust is well set and the edges are golden brown.
9.  Remove from the oven and let cool slightly.
10.  Add desired toppings (e.g., pizza sauce, vegan parmesan, artichokes, cherry tomatoes, basil) and return the pan to the oven and cook for another 5 to 10 minutes or broil for 5 minutes, until the toppings reach desired doneness.
11.  Slice and serve immediately.

Recipe N3

Ingredients

Creamy Sauce

•  1/4 cup veganaise
•  2 tsp hoisin sauce
•  1 tsp soy sauce
•  1 tsp agave nectar

Pickled Vegetables

•  1 large carrot, cut into matchsticks
•  1 small cucumber, thinly sliced
•  1/2 cup rice vinegar
•  1 tbsp granulated sugar
•  1/2 tsp salt

Marinated Tofu

•  8 ounces extra firm tofu, thinly sliced
•  2 tbsp soy sauce
•  1 tbsp sesame oil
•  2 tbsp rice vinegar
•  2 tbsp maple syrup
•  pinch of salt
•  1-2 tsp fresh grated ginger

Toppings

•  Fresh cilantro
•  Sriracha
•  Jalapeño peppers, diced

Description

1.  Prepare the tofu marinade in a large, shallow dish. Slice the tofu into 1/4" slices and place it in the marinade so that it is completely submerged. Marinate the tofu for at least 1 hour.
2.  Combine the ingredients for the pickled vegetables, submerging the carrots and cucumbers completely. Cover and refrigerate for 30 minutes.
3.  Preheat the oven to 425F. Lightly brush the pizza dough with olive oil and bake on pizza stone for 12-15 minutes until lightly golden.
4.  While the pizza crust is baking, heat the oil in a skillet and panfry the marinated tofu until darkened and crispy, about 5 minutes per side.
5.  Whisk together the ingredients for the Creamy Sauce. Set aside.
6.  Remove the crust from oven. Cover in an even layer of sauce. Add pickled vegetables, pan-fried tofu, and remaining toppings.

Recipe N4

Ingredients

Crust

•  3 zucchinis
•  2 tomatoes
•  Juice from 1/2 lemon
•  1/2 onion
•  1 garlic clove
•  2 dates
•  2 bell peppers
•  1/4 cup walnuts

Sauce

•  1/2 cup sun-dried tomatoes
•  1/2 cup chopped zucchini
•  Juice from 1/2 lemon
•  Handful fresh basil leaves
•  1 date
•  1 garlic clove

Toppings

•  2 tomatoes
•  2 cups mushrooms
•  1 bell pepper
•  1 teaspoon apple cider vinegar

Description

1. To make the crust: slice the zucchinis into noodles with a spiral slicer, mandolin or a cheese grater. Set aside in a large bowl. Blend the rest of the ingredients until smooth, adjusting according to taste. Mix this into the noodles. You should end up with a huge bowl of really saucy noodles. Spread this evenly – keep in' it thick - into a big circle on a dehydrator tray and dehydrate at 115 °F for 6 hours or so, until pliable. Flip over and do the same again. Keep checking on your crust as it is drying though, because everyone's will turn out different. 
2. To make the sauce: put all the ingredients a food processor or blender and blend until smooth. Spread on your crust.
3. To prepare the toppings: slice all the veggies thinly, then coat in the apple cider vinegar and place in a warm spot, dehydrator or oven for around 40 minutes until they soften. Decorate your pizza with the toppings, slice, then Enjoy the heck out of it. Optional: add some raw vegan cheese, some avocado, cilantro and hemp seeds.

Recipe N5

Ingredients

SAUCE

•  3 tablespoons peanut butter
•  1 tablespoon rice wine vinegar
•  1 tablespoon sambal oelek
•  1-1/2 teaspoons soy sauce
•  1-1/2 tablespoons extra virgin olive oil

TOFU PIZZA

•  1 teaspoon extra virgin olive oil
•  8 ounces firm tofu, drained, patted dry and cut into 1/2-inch cubes
•  1/2 teaspoon curry powder
•  1 prepared whole wheat pizza crust
•  1 medium carrot, shredded
•  1 medium tomato, chopped
•  2/3 cup chopped pineapple
•  2 green onions, thinly sliced
•  1/4 cup bean sprouts
•  1 tablespoon chopped fresh cilantro
•  1 tablespoon chopped fresh mint
•  Juice of 1/2 lime

Description

1.  Prepare Sauce: In small bowl, whisk together peanut butter, vinegar, sambal oelek and soy sauce. While whisking, slowly drizzle in oil until all oil is incorporated.
2.  Make Pizza: Preheat oven to 450 degrees F. Heat oil over medium-high heat in large nonstick skillet. Sprinkle tofu with curry powder, then add to skillet. Cook tofu 10 to 12 minutes or until golden brown; turning once with a spatula halfway through cooking.
3.  Place pizza crust on baking pan and spread with spicy Sauce. Divide carrot, tomato, pineapple and tofu over sauce. Transfer to oven; bake 10 minutes or until bottom of crust is golden brown.
4.  Remove pizza from oven; sprinkle with onions, bean sprouts, cilantro and mint. Squeeze lime juice over pizza, cut into 8 slices and serve immediately.

Recipe N6

Ingredients

•  1 pound of your favorite pizza dough

 GARLIC PESTO

•  1 small head of garlic
•  1 cup fresh cilantro torn
•  1/4 cup fresh parsley torn
•  1/4 cup fresh mint torn
•  1/2 a jalapeno seeded and chopped
•  2 tablespoon cashews or pistachios
•  1/4 cup olive oil
•  2 tablespoon feta cheese crumbled
•  1/4 teaspoon pepper

TOPPINGS

•  1 small Zucchini sliced into thin rounds
•  1 roasted red pepper sliced thin strips
•  6 ounce jar marinated artichokes
•  1/2 teaspoon smoked paprika
•  1/2 teaspoon cumin
•  1/2 teaspoon cayenne use less for less heat
•  1/8 teaspoon cinnamon
•  1/8 teaspoon turmeric
•  1/3 cup kalamata olives or a mix of green + kalamata
•  1 cup fresh mozzarella cheese shredded
•  1/2 cup feta cheese crumbed
•  1/4 cup roasted cashews

Description

1.  Prepare the dough 1 1/2 to 2 hours ahead of time. While the dough rises roast the garlic and make the pesto.
2.  Preheat oven to 375. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil and roast in a baking dish for 45 minutes, or until golden brown and soft. Allow to cool and then squeeze garlic out of the paper skin into a small bowl, set aside.
3.  Place the cilantro, parsley, mint, jalapeño, garlic and cashews in the bowl of a food processor. Pulse a few times until well chopped. Stream in the olive oil and pulse until combined. Add the feta and pulse a few more times or until combined.
4.  Preheat the oven to 375 degrees.
5.  In a large bowl add the zucchini, pepper and drained artichokes. Add 1 teaspoon olive oil, the smoked paprika, cumin, cayenne, cinnamon, turmeric, and a pinch of pepper. Toss really well making sure the spices are evenly coating the veggies and there are no clumps. Set aside.
6.  Once the pizza dough is ready to go, divide the dough in half. Place half the dough aside for another use (or make 2 pizzas) or freeze for later. With the remaining dough roll/press into one 10 to 12 inch round circle or rectangle (you may go smaller or larger depending on how thick you want your crust). Top with as much of the pesto as desired and then sprinkle on the mozzarella cheese. Add the veggies in an even layer. Then sprinkle on the olives and half the feta cheese.
7.  Bake at 375 degrees for 30 - 35 minutes or until your desired doneness.
8.  Let the pizza sit five minutes and then sprinkle with the roasted cashews and the remaining feta. Cut and serve!  

Recipe N7

Ingredients

For the crust:

•  ¾ cup red quinoa
•  ¼ cup water
•  ¼ teaspoon each: oregano, basil, garlic powder
•  1/4 teaspoon salt
•  few grinds pepper

For the toppings:

•  1 cup fresh corn kernels
•  ½ small onion, thinly sliced
•  about 3/4 cup of kale pesto
•  ½ - 1 cup vegan cheese
•  handful of fresh basil leaves

Description

1.  Soak quinoa in enough water to cover the quinoa for at least 8 hours. Rinse soaked quinoa well with fresh water, then blend in a high-powered blender with 1/4 cup water until mixture is smooth and thickened.
2.  Heat a small glug of olive oil in a medium frying pan over medium heat. Once the oil is hot but not smoking, pour quinoa mixture into pan and swirl to coat. Nudge batter around with a spatula if necessary. Cook for about 5 minutes on one side, or until you can easily slide a spatula underneath. Flip and cook for another 5 minutes, or until cooked through. Transfer to a plate to cool.
3.  In the still-greasy pan you just used to make the quinoa crust, turn heat up to medium-high. Add corn to pan and let cook, without stirring, for 2 minutes. Stir and let cook for another 2 minutes without moving, until charred and popping (turn down heat if corn starts to pop out of the pan). Remove from heat.
4.  Heat another small glug of oil over medium heat. Once hot, add onions and a pinch of salt. Lower heat to medium-low and cook until caramelized, stirring occasionally, about 20 minutes.
5.  Add quinoa crust back to pan and top with pesto, charred corn, caramelized onions and cheese. Cover and cook for a few minutes over medium heat until cheese is melted. Top with fresh basil and serve.

Recipe N8

Ingredients

•  1 Ball of pizza dough
•  1/2 C Walnuts
•  1 C Sliced Mushrooms (50g)
•  1 Tbsp Olive oil
•  1/2 Onion, diced fine
•  1 Clove of garlic, minced
•  1 Medium tomato, de-seeded and chopped fine
•  1 Tbsp Tomato paste
•  1 tsp Paprika
•  1/2 tsp Cumin
•  1/4 tsp Cinnamon
•  1/4 tsp Allspice
•  Pinch of chili flakes
•  1/2 tsp Salt
•  Handful of fresh parsley, finely chopped
•  Hanful of fresh mint, finely chopped

To serve- any number of the following:

•  Lemon wedges
•  Red Onion, sliced
•  Fresh parsley, mint & shredded romaine lettuce
•  Sumac
•  Tahini Sauce (tahini mixed with lemon & water)

Description

1.  In a food processor, pulse the mushrooms and walnuts until coarsely chopped and well combined. Set aside.
2.  Preheat the oven to 225C/450F.
3.  Heat the olive oil in a large pan over medium heat, add the onion and sauté until translucent (5-7 minutes).
4.  Add the garlic, tomato, tomato paste, spices and salt and cook for a further couple of minutes. Add the mushroom walnut mixture and stir to coat in the spice mixture. It might look dry at this stage but the mushrooms will release some moisture as they cook. Cook for approx 10 minutes, stirring every now and again, until the tomato is cooked down and you have a thick, slightly saucy mixture. Stir through the chopped herbs and set aside.
5.  Roll out your pizza dough to a thin oval shape, top with the spiced "meat", spreading it evenly but not too thick or your dough will get soggy. You might not need it all.
6.  Transfer to a lined baking sheet and cook for 10-15 minutes until the dough is cooked through and crisp.
7.  Serve topped with any number of the following: fresh herbs, red onion, tahini sauce, a sprinkle of sumac and with a squeeze of lemon juice.

Recipe N9

Ingredients

• 1 premade pizza crust
•  Pizza sauce
•  Desired toppings (basil, olives, mushrooms, tomatoes)

•  1 can good-quality coconut milk
•  1 teaspoon coconut vinegar
•  2/3 teaspoon salt
•  3/4 teaspoon agar powder
•  1 tablespoon tapioca flour

Description

1.  In a small saucepan over medium-low heat, add the coconut milk. Whisk until well emulsified. Add the vinegar, salt and agar powder. Whisk frequently for about 15 minutes, or until a low boil occurs. Reduce the heat immediately, then whisk in the tapioca flour and heat for 5-10 minutes more.
2.  Transfer to a flat-bottomed glass dish to slightly gel for about an hour.
3.  Preheat oven to 450 degrees F.
4.  Top prepared pizza crust with sauce. Place small dollops of cheese on the crust, then top with other toppings, as desired.
5.  Bake on a pizza stone for 10-12 minutes, until cheese is melted.

Recipe N10

 Ingredients

Pizza Crust

•  1 1/2 tsp active yeast
•  2 tbsp sugar • 1 cup warm water
•  1 tsp salt 
•  2 tbsp + 1 tbsp + 1 tbsp olive oil
•  2 cups all-purpose flour + 1 cup flour for dusting
•  1 tbsp chopped fresh rosemary

Garlic Coconut Sauce

•  6 cloves garlic
•  1/2 cup coconut milk
•   1/4 tsp salt

Toppings

•  1/2 cup sundried tomatoes in olive oil
•  1 tsp chopped fresh rosemary

Description

1.  Combine the yeast and sugar in a small bowl, pour in the warm water, and stir. Allow the mixture to proof for 10 minutes. You’re looking for a bubbly foam to start forming on the surface. Mix in salt and 2 tbsp olive oil. Slowly add in flour and rosemary until it combines into a loose dough. If the dough is too sticky to form in your hands, add more flour 1/4 cup at a time.
2.   Lightly flour a clean surface and turn the dough out onto it, kneading for about a minute. Add 1 tbsp olive oil to a large, clean bowl. Transfer the dough into the bowl and roll it around so it’s evenly coated. Cover the bowl with a damp tea towel and allow the dough to rise for 2 hours, or until doubled in size.
3.   Preheat the oven to 475°F. Rinse the sundried tomatoes, drain, and set aside. Sauté garlic cloves in 1 tbsp olive oil over medium heat until browned. Blend the garlic with the coconut milk and salt in a food processor.
4.   Lightly flour a large baking pan and the top of the dough. Transfer the dough from the bowl onto the pan, adding flour to your hands and the dough if needed. Gently press the dough into a large oval with slightly thicker edges.
5.   Pour the garlic coconut cream evenly across the crust. Add the sundried tomatoes and rosemary. Bake at 475°F degrees for 10 minutes or until the edges have lightly browned. Allow the pizza to cool slightly before slicing. Enjoy!

Recipe N11

Ingredients

For the pizza

•  1 ball of pizza dough (whole wheat + 1 tsp hemp seeds + 1 tsp ground flax seeds)
•  1 cup lemon garlic cashew ricotta
•  1 cup thick vegan pesto
•  1 large beefsteak or heirloom tomato, thinly sliced
•  2-3 shiitake mushrooms, thinly sliced
•  1-3 thin lemon slices, seeds removed
•  1-2 Tbsp extra virgin olive oil rubbed on the stretched dough + a dash of garlic powder
•  spritz of lemon juice over top the assembled pie
•  red pepper flakes as desired

Lemon Garlic Ricotta

•  1 1/2 cups soaked and drained raw cashews (soak in salted water overnight)
•  1 tsp garlic powder
•  2 cloves of raw garlic
•  1/4 cup lemon juice
•  1/3 cup water + more as needed
•  1/4 tsp salt (or to taste)
•  dash of pepper
•  dash of cayenne
•  1 tsp mixed dried Italian herbs (optional)
•  a few dashes of ground flax seeds (optional)
•  small scoop of nutritional yeast (optional)

Pesto

•  1 1/2 cups fresh basil leaves
•  1/4 cup extra virgin olive oil
•  1/4 cup lemon juice
•  1 cup spinach (or another leafy green)
•  1/4 cup flat leaf parsley, chopped with stems
•  1 cup raw walnuts (or a mix of raw seeds/nuts you may have on hand - pumpkin seeds and pine nuts work well too)
•  2-3 Tbsp nutritional yeast
•  a few dashes black pepper
•  1/2 tsp salt (or to taste)
•  water as needed to thin out pesto during blend
•  optional: 1 small jalapeno, stem removed (for heat)

Pizza Dough

•  (double recipe for XL pizza - 1 packet makes about M-L sized pizza) 
•  1 yeast packet
•  1 cup warm water
•  1 tsp agave syrup
•  2 1/2 cups whole wheat pastry flour (or another variety)
•  2 Tbsp olive oil
•  1 tsp salt
•  1 Tbsp hemp seeds
•  1 Tbsp ground flax seeds
•  1/3 cup vital wheat gluten - helps with the chewiness of the crust

Description

1.  Start your dough. Swirl the yeast and agave with the warm water. Let yeast sit for about 5 minutes. In a small bowl, combine the flour, vital wheat gluten, salt and oil - add to yeasted water. Gently knead dough into a ball. Place in a floured mixing bowl and let it sit for a while. It will puff up and become "happier" as it sits. If you need to knead a bit more to really mix the dough go for it. Place ball in mixing bowl and let sit for about 45 minutes to 2 hours.
2.  While the dough is "growing" you can get started on your pesto and cashew ricotta. I do my ricotta first. Place all ingredients in a high speed blender or food processor. Blend until smooth. You may need to add a bit of water to get the blend moving - depends how "soaked" your cashews are. Salt and spice to taste. You want a light lemony garlic flavor with a hint of spiciness from the raw garlic and cayenne. Transfer ricotta to a bowl and place in fridge.
3.  You really don't even need to clean your blender - the bits of ricotta actually blend well in the pesto. Add add the pesto ingredients to the blender and puree until smooth - yet not too watery. If you end up with water pesto, add in more nuts and/or nutritonal yeast. Dried spices will also thicken things up a bit. Transfer pesto to a bowl and place in fridge.
4.  Prep your veggies by slicing shiitakes and tomatoes. Preheat oven to 415-425 degrees.
5.  Knead dough on a floured surface - you can also use the hemp and flax seeds on the surface so that you get a nice seedy dough - with seeds along the crust and bottom. I like to drag the shaped dough in a pile of hemp seeds and a splash of olive oil. Shape dough into a pizza round and place on a lightly EVOO greased pizza pan.
6.  Add a drizzle of EVOO and a light sprinkle of herbs and/or garlic powder.
7.  Add the tomato slices.
8.  Grab your ricotta and pesto and add dollops of each all over the pizza - alternating so that the pizza looks like a pretty white and green polka dot feast. Make sure you thin out each dollop with the back of a spoon.
9.  Add the lemon slices around the edges - these should be removed before eating the pizza - but they add a very nice bright essence to the pizza. Add the shiitakes and a sprinkle of red pepper flakes.
10.  Bake for about ten to fifteen minutes - depending on how thick or thin you rolled your crust. This pizza tastes amazing the next day for leftover too. Even cold!

Recipe N12

Ingredients

•  Dough for 1 pizza
•  1 small eggplant, cut into ¼ inch slices
•  Olive oil
•  Salt
•  1 large white onion, sliced thin
•  1 cup hummus
•  ½ large avocado
•  Cayenne pepper

Description

1.  First up, pre-heat your oven to 400 degrees F. Slice eggplant into thin slices, drizzle with olive oil and sprinkle with salt and roast for 20 minutes, flipping half way. Once cooked, increase oven to 450 degrees F.
2.  While your eggplant is cooking, slice your onion into thin slices and saute in olive oil and a sprinkle of salt on low heat until caramelized. Low and slow- this will take about 30 minutes. Don't skip the salt as this helps extract moisture from the onions!
3.  Now let's build the pizza! If you made dough, stretch it onto a pizza pan and top with hummus.
4.  Then top with caramelized onions and eggplant.
5.  To cut your avocado, slice it in half and remove the pit. Then cut long slivers of avocado while this skin is still on.
6.  Then scoop the whole half out with a large spoon and separate the slices. Add them to your pizza!
7.  Sprinkle with cayenne pepper and bake for 20 minutes or until crust is golden brown.
8.  Drizzle finished pizza with olive oil or balsamic if desired.

Recipe N13

Ingredients

•  2 20 oz. cans of jackfruit, packed in brine
•  1 cup BBQ sauce (I used Organicville)
•  2 tablespoons tomato paste
•  1 tablespoon hot sauce (I used Sriracha sauce)
•  1 teaspoon cumin (optional)
•  1/2 teaspoon smoked paprika (optional)
•  salt and pepper to taste (optional)
•  1 teaspoon olive oil
•  1/2 red onion, chopped, plus a few slices for a topping
•   2-3 cloves garlic, minced
•   1/4 cup sliced sun-dried tomatoes
•   3/4 cup pineapple chunks
•   1 cornmeal pizza crust (I used Vicolo's but you can use your crust of choice, or prepare your own).

Description

1.  Preheat oven to 425. Prepare your pizza baking pan.
2.  Place the jackfruit in a colander and thoroughly rinse it. Use two forks or your fingers to tear the jackfruit into shreds. Set aside.
3.  Combine the BBQ sauce, Sriracha sauce, tomato paste, cumin, smoked paprika, and salt and pepper in a small bowl. Mix together and set aside. (Note: If you make your own sauce, you may not want to add the extra spices. I add them because I used a store-bought sauce and I wanted to add a little more depth. It's totally up to you).
4.  Heat 1 teaspoon olive oil in a frying pan over medium heat for about one minute. Add the onions and garlic and sauté until translucent.
5.  Add the jackfruit and sauté until most of the liquid released from the jackfruit is gone. Mix in the prepared sauce, lower the heat to medium-low, cover the pan and let the jackfruit cook for about 10-20 minutes, stirring occasionally. Mix in the sun-dried tomatoes and let cook for another 2-3 minutes.
6.  Place your prepared pizza crust/dough on your prepared pan and spread the jackfruit mixture out on the crust. You will have a little more than half leftover to make a second pizza or save for sandwiches later on (trust meyou'll want to do this). Top with pineapple chunks and place in the oven for 10-15 minutes until crust is crisp and golden. Remove from oven, top with red onion slices, slice and serve. Enjoy!

Recipe N14

Ingredients

• • 1 head garlic, roasted • 4-5 tablespoons olive oil, divided • 3 baby bella mushrooms • 3-4 crimini mushrooms • 3-4 shiitake mushrooms • 3-4 ounces Provolone cheese (vegan) • 2 red cipollini onions, sliced thin • favorite vegan/gluten free pizza dough

Description

ROASTING THE GARLIC:

1.  Peel the layers away from the garlic bulb, and slice the top off to expose the cloves inside. Set the bulb on the middle of a piece of aluminum foil (large enough to cover garlic bulb), drizzle with 1 tablespoon olive oil. Salt and pepper, and wrap the foil up around the garlic, covering completely.
2.  Place on a baking sheet and cook in a 400 degree oven for 30 minutes or until garlic cloves are softened. Set aside to cool.
3.  Meanwhile, prepare pizza dough. Wipe mushrooms clean and slice them thinly. Slice onions, prep cheese.

ASSEMBLING THE PIZZA:

1.  On a prepared (parchment) baking sheet, par-bake crust at 400 degrees for 7-8 minutes. Remove from oven, brush with olive oil (about 2 tablespoons). Arrange cheese in even layer over crust, leaving an edge. Arrange mushroom slices in even layer, alternating types of mushroom so every bite has variety. Top with onion slices and roasted garlic, drizzle with remaining olive oil.
2.  Carefully remove from baking sheet, return to oven directly on rack. Continue baking for another 8-10 minutes or until cheese is melted.

 Recipe N15

Ingredients

For the crust:

• 3/4 cup quinoa covered by 1" of water and soaked for 6 - 8 hours (or overnight)
• 1 cup fresh spinach
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup water
• optional toppings:
• 1/3 - 1/2 cup vegan pesto
• 1 cup chopped spinach fresh
• 1/4 cup cooked artichoke hearts
• 2 - 3 tablespoons nutritional yeast 
• Microgreens optional, I used broccoli

Description

1.  Soak the quinoa in water, covering it by at least 1", for 6 - 8 hours.
2.  Once you're ready to make the crust, preheat oven to 425 degrees F. Line a 9" cake pan with parchment paper and spray with cooking, then set pan aside.
3.  Thoroughly rinse quinoa, then add it to a blender. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
4.  Pour batter into prepared pan and bake for 16 minutes. Remove, flip  and return to oven baking for another 10 minutes until browned and edges are crispy.
5.  Top with pesto, spinach and artichoke hearts, then pop it back in the oven for 5 - 10 minutes until the spinach has started to wilt.
6.  Remove, let cool for a few minutes in the pan, transfer cutting board and slice into quarters.
7.  Garnish with nutritional yeast and microgreens (if using), and serve immediately!

Recipe N16

Ingredients

For the Dough:

•  2 cups (250g) All Purpose Flour 
• 1.5 tsp Salt 
• 1 tsp Instant Yeast 
• 3/4 cup (180ml) Warm Water

For the Tomato Sauce:

•  2 Small Cans/Cartons (~135g each) Tomato Paste 
• 2 Tbsp Olive Oil 
• 2 tsp Oregano 
• Sprinkle Salt 
• Sprinkle Black Pepper

For the Toppings:

•  4 Slices Pineapple (chopped) 
• 8 Veggie Bologna Slices (chopped) 
• 7 oz / 200g Vegan Cheese (grated)

Description

1.  Sift the flour into a mixing bowl and add the salt and instant yeast. Pour in the warm water (not hot) and mix into a big ball of dough. Flour your hands liberally and then begin to knead the dough, adding flour in at regular intervals while you knead the dough to stop it sticking to your hands. Knead for 4-5 minutes. At the end the dough should be very tacky but not at all inclined to stick to your hands anymore. Place the dough back into the bowl, cover with a towel and leave to rise for 1 hour.
2.  Cut out two pieces of parchment paper to roughly the same size as your pizza stone, and then place your pizza stone into the cold oven. Switch on the oven and turn it to 460°F (240°C) and allow the oven and pizza stone to heat together for 1 hour.
3.  When the dough has risen after an hour, divide it into two balls. Dust some flour onto the first sheet of parchment paper that you cut out, place the ball of dough on top and then roll it out with a rolling pin to the edges of the parchment paper. The dough may be inclined to keep pulling back, just keep rolling it out.
4.  Mix your tomato sauce ingredients together and spread half the sauce over the top of the rolled out pizza dough and spread it out using the back of a spoon.
5.  Add half the veggie bologna, pineapple and top it with half the vegan cheese.
6.  Carefully slide the pizza with the parchment paper underneath it onto a wooden board.
7.  Open the oven and carefully slide the pizza with the parchment paper from the wooden board onto the blazing hot pizza stone as quickly as you can and close the oven. Bake for 8 minutes.
8.  After 8 minutes open the oven and using a spatula gently lift the pizza up, it should be lightly browned underneath. If it’s lightly browned underneath and the toppings are nicely melted, then it’s done.

Recipe N17

Ingredients

•  1 large whole grain or gluten free tortilla 10-12 inches
•  1/2 cup Vegan Parmesan Hummus
•  1/2 cup arugula or other dark leafy greens, chopped
•  1/4 cup red onion chopped
•  1 cup Portobello mushrooms chopped
•  1 Tbsp. kalamata olives sliced, optional
•  Vegan Parmesan Cheese to taste

Description

1.  Preheat toaster oven to 400 degrees.
2.  Place the tortilla on a pizza screen.
3.  Spread hummus over the tortilla – to within ½ inch of the edge.
4.  Top with arugula, onion, mushrooms and olive slices.
5.  Sprinkle with Vegan Parmesan Cheese.
6.  Place pizza screen on the center rack of the toaster oven and bake for 9 to 10 minutes or until the edges of the tortilla appear brown and crispy.
7.  Slide cooked pizza from screen onto a cutting board. Slice with a pizza cutter and enjoy!

Recipe N18

Ingredients

FOR THE CRUST:

•  8 oz (250 g) gluten-free flour
•  1/2 cup (120 ml) water
•  1 Tbs olive oil
•  2 tsp aluminum-free baking powder
•  pinch salt

•  2 Tbs tomato paste
•  2 zucchini 
• hot sauce
•  2 Tbs tamari
•  2 Tbs balsamic vinegar
•  vegan cheese

Description

PREPARE THE ZUCCHINI:

1.  Wash and thinly slice the zucchini.
2.  In a baking dish, mix hot sauce with tamari and balsamic vinegar. Add the zucchini and mix, so that they are covered well.
3.  Cover and marinate over night in the fridge.
4.  Put the spiced zucchini in the oven and bake at medium heat (320°F/160°C) for 10-15 minutes before storing in the fridge.

FOR THE CRUST:

1.  Give all ingredients for the dough to a bowl and knead well. You should have a slightly moist but sticky dough. Let it sit for a couple of minutes.
2.  Form the pizza crust by spreading the dough.

TO MAKE THE PIZZA:

1.  Preheat oven to 390°F (200°C).
2.  Spread the tomato paste on top of the crust. Add the marinated spicy zucchini slices. Top off with vegan cheese. You can of course use as much as you like.
3.  Bake in the oven for 12-15 minutes.

Recipe N19

Ingredients

TOPPING

•  3 medium potatoes
•  dry rosemary
•  sea salt
•  2 garlic cloves, grated finely
•  sweet paprika or chilli powder (optional)

DOUGH

•  250 g strong flour
•  250 g all-purpose flour
•  10 g salt
•  7 g sachet fast-action dried yeast
•  320 ml water (lukewarm)
•  1 tbsp olive oil

Description

POTATO  TOPPING

1.  Peel the potatoes and slice them very thinly using the lowest setting on a mandolin slicer or a sharp knife. If using a knife, make sure the slices are thin and of the same thickness so that they cook evenly.
2.  Rinse sliced potatoes and plunge them into a bowl of lukewarm water with a teaspoon of salt. This will get rid of excess starch and allow the potatoes to crisp up more. Leave them to soak for at least 1 hour. Make the pizza dough whilst waiting.
3.  Rinse the potato slices out and place them in a single layer on a long piece of kitchen towel. Cover with another piece of kitchen towel and place another, single, layer of potato on top. Cover with another piece of kitchen towel. Continue in the same way until you’ve used up all your potato slices up. The point of this is to dry the potato slices as much as possible before topping the pizza.
4.  Mix the grated garlic with 1-2 tbsp of olive oil. Pound a generous pinch of sea salt with a few pinches of rosemary in a pestle and mortar to create rosemary salt.
5.  Just before the dough is ready to be rolled out, place the dried potato slices in a large bowl. Toss them in a bit of olive oil. Don’t season with salt just yet as it will make the potatoes release more water and will prevent crisping up.

1.  Mix the flour, salt and yeast in a large mixing bowl.
2.  Pour in the lukewarm water and olive oil. Stir everything together with a large wooden spoon.
3.  When the mixture has mostly stuck together, turn the mixture out on to a work surface or a bread board.
4.  Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand. Reform the dough, turn it 90 degrees and start again. Repeat this for 10 minutes.
5.  When the dough is shiny and smooth, put it in a large mixing bowl, coat it in a thin layer of olive oil and cover the bowl with a tea towel.
6.  Leave this in a warm place (but not too warm – ie not next to an open fire!) for between one and two hours (until it has doubled in size).
7.  Set the oven to 250° C / 480° F and brush two baking trays with olive oil – don’t be stingy as otherwise the pizza may end up sticking to the trays.
8.  After the dough has proved, empty it out on to a work surface and push the air out with your fingertips.
9.  Divide the dough in half. Place one half in the middle of an oiled baking tray and roll it out into a large rectangle using a small rolling pin or push the dough out with your fingers.
10.  Brush the dough with half of your garlic oil and sprinkle with salt. Place lightly oiled potato slices on top, make sure the slices do not overlap by more than about 30%. Sprinkle rosemary salt, extra dry (or fresh rosemary) on top and paprika or / and chilli powder if you’d like some spice.
11.  Bake for about 12 minutes. While the first pizza is baking, prepare the second one in the same way and again, bake for 12 minutes.

Recipe N20

Ingredients

•  1 Pizza crust
•  1 small sweet potato cubed 
•  1/3 cup (54.67 g) corn kernels, thawed if frozen
•  1/2 (0.5) onion, sliced sliced thick
•  peppers or other veggies
•  1 sliced jalapeno
•  1/3 cup (3.36 oz) bbq sauce

BBQ Seasoning:

•  1/2 tsp (0.5 tsp) each of garlic powder , oregano/parsley, ground mustard
•  1/4 tsp (0.25 tsp) each of onion powder , thyme, cayenne, salt, celery seed
•  1 tsp smoked paprika
•  1 tsp coconut sugar

Description

1.  Boil the Sweet potato and corn in a saucepan over medium heat. Add water just to cover the veggies. Boil for 5 minutes once boiling. Drain and cool for a minute then transfer to a bowl.
2.  Toss with onions, peppers/veggies and 2 tbsp. bbq sauce and a good dash of black pepper.
3.  Shape the pizza dough into one large thin crust pizza.
4.  Brush olive oil on the pizza dough. Spread Sweet potato mixture on the pizza. Add jalapeno. Sprinkle bbq seasoning all over the veggies generously. Drizzle some or all of the bbq sauce.
5.  Bake at 425 degrees for 16 to 18 minutes. Cool for a minute. Garnish with cilantro, more bbq seasoning and more bbq sauce if you wish. Slice and serve.

Recipe N21

Ingredients

Chocolate crust:

•  3/4 cup oats
•  3/4 cup hazelnuts
•  3 tablespoons cocoa powder
•  3 tablespoons coconut oil, melted
•  2 tablespoons maple syrup
•  1/4 teaspoon salt

Ice cream layer:

•  1 can coconut milk (13.5 oz/385 g can), refrigerated overnight or ideally ~24 hours
•  2-3 tablespoons maple syrup
•  1/2 teaspoon vanilla extract

Toppings:

•  1 bar of dark chocolate, divided
•  2-3 tablespoons Date Caramel
•  1/3 cup blanched peanuts (salted optional)

Description

1.  Preheat oven to 350°F.
2.  In a food processor, blend oats until the texture of coarse sand. Add hazelnuts and blend until the nuts are a crumb-like texture. Add cocoa powder, coconut oil, maple syrup and salt. Pulse until well incorporated. Transfer mixture onto a parchment lined baking sheet. Use your hands to form the mixture into a tight ball – then pat out the dough into an 8-9" (20- 23 cm) circle, approximately 1/4" thick (0.6 cm). Bake for 15-18 minutes until the crust is medium-firm to the touch. Remove from oven and let cool completely on the baking sheet.
3.  For the ice cream layer, open the chilled can of coconut milk. The thick coconut flesh/fat should have separated from the liquid. Scoop out the coconut solids and add to a large mixing bowl. The remaining liquid can be stored in the fridge for another use. Using electric beaters, beat the coconut on medium-high speed. It should take ~1-2 minutes to fluff up. Add the maple syrup (to taste) and vanilla. Beat for another ~30 seconds to incorporate.
4.  Once the crust has cooled, keep it on the baking sheet, and spread the whipped coconut cream on the crust. Leave about 1/2" (1.25cm) of space to the edges. Melt ⅔ of the chocolate bar, and give the remaining 1/3 a rough chop. Drizzle melted chocolate and date caramel over the ice cream layer. Sprinkle chopped chocolate pieces and blanched peanuts on top.
5.  Place the dessert into the freezer on the baking sheet. Freeze until the whipped coconut layer hardens to a soft-serve ice cream consistency (~1 hour), then serve. Store extras in the freezer. Once the dessert has been frozen overnight, plan to let it sit out for at least 20 minutes to soften before serving.

 Recipe N22

Ingredients

 For the crust

•  1&1/2 cups whole wheat flour, plus extra for dusting
•  ¼ tsp sea salt
•  1 tbsp extra virgin olive oil
•  2 tsp nigella seeds
•  ½ cup warm purified water

Kale pesto

•  1 cup fresh kale, chopped
•  1 tbsp extra virgin olive oil
•  ½ cup sunflower seeds
•  2 garlic cloves
•  1 tbsp lemon juice
•  Freshly ground black pepper
•  A pinch sea salt

Topping

•  1 cup fresh kale leaves, stems removed
•  ½ cup cooked garbanzo beans
•  ½ cup broccoli, cut into small florets
•  1 small onion, cut into thin rings
•  10 kalamata olives, pitted and halved
•  4-5 artichoke hearts, halved (I used canned)
•  1 tsp hemp hearts
•  ¼ cup pine nuts
•  Freshly ground black pepper
•  Fresh basil and mint leaves, to garnish

Description

1.  Preheat the oven to 220°C/428°F.
2.  In a large bowl add the crust ingredients and mix with a fork.
3.  Use your hands to create a dough and knead it for five minutes, until it becomes elastic.
4.  Cover with a clean towel, and let it rest for 10 minutes.
5.  Meanwhile, prepare the kale pesto: all the ingredients into a blender and pulse to obtain a creamy paste.
6.  Roll the dough on a floured surface, then transfer it onto a baking sheet lined with parchment paper and bake for three minutes.
7.  Remove from the oven and flip upside down.
8.  Spread it with kale pesto leaving a 1 inch border round the edge, then add the kale leaves, broccoli florets, artichoke hearts and kalamata olives. 
9.  Top with onion rings, and pine nuts, drizzle with olive oil, season with black pepper and bake for seven minutes, until the crust becomes golden.
10.  Garnish with fresh basil and mint leaves and hemp hearts, and serve. 

Recipe N23

Ingredients

For the pizza crust:

•  2 cups (240 grams) all-purpose flour divided
•  1 teaspoon dry active yeast
•  ½ teaspoon salt
•  2 teaspoons olive oil plus a bit more for the bowl
•  2/3 cup (160 ml) warm water

For the vegan taco meat:

•  ¾ cup (50 grams) TVP (textured vegetable protein)
•  ½ cup (120 ml) water
•  1 tablespoon oil
•  1/4 small onion diced
•  2 cloves of garlic minced
•  3 tablespoons tomato sauce
•  1 ¼ teaspoons smoked paprika
•  ¾ teaspoon cumin
•  ¾ teaspoon dried oregano 
•  ¾ teaspoon dried thyme
•  ¾ teaspoon salt
•  ½ teaspoon chili powder
•  A few grinds of pepper

For the pizza:

•  1 ½ avocados
•  The juice of half a lime
•  ½ teaspoon salt
•  1/4 small red onion diced
•  A handful (about 50 grams / 1.8 oz ) of sliced black olives
•  A handful (about 100 grams / 3.5 oz) of sliced cherry tomatoes
•  1 tablespoon jarred sliced jalapeños
•  1/2 a red pepper diced
•  A small bunch of fresh cilantro
•  Vegan sour cream

Description

1.  For the pizza crust: Combine 1 ½ cups (180 grams) of the flour, yeast and salt in a bowl. Stir in the olive oil and warm water until you get a rough dough. Turn it out onto a floured counter and add as much of the remaining flour as necessary, while kneading, until you get a soft ball of dough that’s slightly tacky but doesn’t stick to the counter or your hands. Wash out and dry your bowl and lightly coat your dough with olive oil. Leave the dough in the bowl and cover with a towel. Leave to rise for 1 hour to an hour and a half or until the dough roughly doubles in size.
2.  Preheat the oven to 260°C (500°F).
3.  Roll out your dough on a lightly oiled pan to about 30 cm / 12 inches (this is a medium-thick crust, you can roll it out bigger for a thinner crust). Use a fork to poke some holes in the base then bake for 10 – 15 minutes or until the crust is golden brown.
4.  For the vegan taco meat: Combine the TVP and water in a bowl for a few minutes until the TVP is hydrated. Heat a medium pan over medium-high heat and add the oil, onion and garlic. Fry until soft then add the hydrated TVP and the remaining ingredients. Mix well until heated through and remove from the heat.
5.  For the pizza: Make a simple guacamole by mashing together the avocados, lime juice and salt. Mix in almost all of the red onion (I like to keep a few tablespoons to sprinkle over the top of the pizza). Spread the guacamole over the baked pizza crust and top with the taco meat, chopped veggies, cilantro and drizzle or dollop over the vegan sour cream.

Recipe N24

Ingredients

•  16 oz. pizza dough
•  1 cup sweet potato peanut sauce
•  1/2 cup savory cashew cream
•  2 cups cooked chickpeas
•  2 T. soy sauce
•  1 tsp. grapeseed oil or other neutral-flavored oil
•  1 red bell pepper
•  1 carrot (peeled and julienned)
•  4 oz. crimini or button mushrooms (thinly sliced)
•  1 leaves handful of baby spinach (sliced into ribbons)
•  1/2 medium red onion (thinly sliced)

Optional Toppings:

•  1/2 cup chopped peanuts or cashews
•  Fresh cilantro and/or Thai basil
•  Sriracha

Description

1.  Preheat oven to 425F.
2.  On a rimmed baking sheet, toss together the chickpeas, soy sauce, and oil.
3.  Roast chickpeas for 15-20 minutes until golden brown and slightly crispy. If you already have a batch of easy roasted chickpeas on hand, you can skip this step.
4.  Meanwhile, set your pizza dough on a piece of parchment paper or wax paper and let it start to come to room temperature while you prep the sauce and veggies.
5.  Make the sweet potato peanut sauce while the chickpeas are roasting.
6.  Prep the vegetable toppings as the peanut sauce and chickpeas are cooking.
7.  Remove the chickpeas from the baking sheet and set aside in a bowl.
8.  Using the same baking sheet as you roasted the chickpeas, sprinkle some cornmeal or rice flour on the surface and then add the pizza dough, stretching it gently to fit the shape of the pan.
9.  Layer on 1 cup of the peanut sauce, then add the vegetables and roasted chickpeas.
10.  Mix 1 T. of water into the savory cashew cream to make it a pourable consistency, then drizzle it over the top of the pizza. Alternatively, add your favorite vegan cheese.
11.  Bake at 425F for 12-15 minutes, until the crust is browned and the vegetables are cooked. For a crisper crust, bake at 450F for 10-12 minutes, but watch carefully to make sure the pizza isn’t burning.
12.  Remove pizza from oven and let cool for 5 minutes before slicing and serving with desired toppings.

Recipe N25

Ingredients

•  16 oz. pre-made pizza dough
•  1/2 cup pre-made pesto
•  1 large tomato sliced in rounds
•  1/4 cup vegan parmesan
•  1 cup mixed salad greens
•  1/4 cup pine nuts
•  balsamic glaze to taste
•  red pepper flakes to taste (optional)

Description

1.  One hour before you want to cook the pizza, place the dough on a flourdusted countertop.
2.  Preheat oven to 475 degrees.
3.  Spray a 16" round baking sheet (or baking sheet of choice) with non-stick spray. Place dough on the sheet and stretch to desired shape. Add pesto to dough and spread evenly, leaving an inch of crust along the border.
4.  Top with tomato slices and parmesan. Place in the oven 12-17 minutes, or until crust is brown and crispy. Remove from the oven and top with salad greens, pine nuts, balsamic glaze and red pepper flakes.

Recipe N26

Ingredients

polenta pizza

•  2 cups water
•  1 1/2 cups vegetable broth
•  1 cup polenta/cornmeal
•  2 tablespoons olive oil, divided
•  1 teaspoon dried basil
•  1 teaspoon dried thyme
•  1/2 teaspoon garlic powder
•  1/2 teaspoon onion powder
•  1/2 teaspoon salt
•  4 large shallot bulbs, thinly sliced
•  4 to 5 figs, thinly sliced
•  fresh thyme
•  pine nuts

Cheese sauce

•  1 cup raw cashews 
• 1/2 cup + 2 tablespoons water 
• 4 tablespoons nutritional yeast 
• 2 teaspoons white miso 
• salt to taste

Description

1.  Line 2 large baking sheets with parchment paper.
2.  Combine the water, vegetable broth, polenta, 1 tablespoon of olive oil, basil, thyme, garlic powder, onion powder, and salt in a medium pot. Whisk over medium-high heat until the mixture gets very thick, about 8 minutes. If it starts to bubble and sputter, turn the heat down and continue to whisk. Once it is very thick, remove from the heat.
3.  Spoon the polenta into 1/2 cup measuring cup. Once it is almost full ( you want slightly less than a 1/2 cup per crust), scoop it onto the prepared baking sheet an use your spoon or a rubber spatula to spread into a 5-inch circle. Repeat with the remaining polenta until you have 8 crusts. Place the pans in the refrigerator and chill for at least 20 minutes or until ready to use (no more than 5 or 6 hours, though).
4.  Once you are ready to start preparing dinner, preheat the oven to 350 F. Once it is preheated, bake the polenta crusts for 20 minutes and then remove from the oven.
5.  While they are baking, you can make your cheese sauce. Combine the cheese sauce ingredients in a food processor or blender and process/blend until smooth. Set aside.
6.  Now caramelize the shallots. Heat the remaining olive oil in a frying pan over medium heat. Add the shallots and let them cook, stirring occasionally, for about 15 minutes or until they are brown and caramelized. Add salt to taste and remove from the heat.
7.  Once the crusts have cooked, increase the oven temperature to 425 F. Spread the cheese sauce on top of each crust. Top with shallots, sliced figs, fresh thyme, and pine nuts. Bake the pizzas for 10 minutes or if you want crispier pizzas you can pick up and eat, you may want to bake for 15 minutes. Serve immediately. Enjoy!

Recipe N27

Ingredients

•  2 tablespoons grapeseed oil
•  ½ cup sliced red onion
•  Salt and pepper to taste
•  1 teaspoon sugar (or coconut sugar)
•  1 teaspoon balsamic vinegar
•  ½ cup sliced mushrooms
•  2 vegan naan flatbreads (such as StoneFire Organic Original Naan)
•  4-6 tablespoons tomato sauce or marinara sauce
•  2 tablespoons nutritional yeast (or parmesan cheese if not vegan)
•  1 teaspoon dried thyme
•  ½ teaspoon dried crushed rosemary
•  Crushed red pepper to taste

Description

1.  Heat oil in a skillet with lid over medium heat, add onions, cover, and cook until translucent and tender, 10-15 minutes.
2.  Preheat oven to 400º F and prepare a baking sheet.
3.  Stir sugar and balsamic vinegar into skillet with onions. Add mushrooms, stir, and cook for an additional 2-3 minutes. Remove from heat and set aside.
4.  Place naan flatbreads on baking sheet and spread with marinara/tomato sauce, using 2-3 tablespoons sauce for each flatbread. Divide onion/mushroom mixture and remaining ingredients between pizzas, spreading equally on top of each. Place on center rack of oven and cook until hot and flatbreads are golden brown, about 10 minutes.
5.  Use a pizza cutter or sharp knife to cut into slices before serving and sprinkle with additional nutritional yeast/parmesan and crushed red pepper before serving if desired.

Recipe N28

Ingredients

For the Pizza Crust

•  1 1/3 cups water - divided
•  2 tablespoons olive oil – plus extra to grease the bowl it will rise in
•  1 tablespoon quick-rise yeast
•  2 ¼ cups all-purpose flour • ½ cup cornmeal
•  2 teaspoons salt
•  1 teaspoon sugar
•  1 large clove garlic-minced (1 tablespoon), or 1/2 teaspoon garlic powder

For the Almond Ricotta

•  1 ½ cups raw almonds
•  1 cup hot water
•  1 teaspoon ground sea salt

For the Toppings

•  1 ½ teaspoons extra virgin olive oil
•  1 small butternut squash
•  1 small sweet white onion – thinly sliced
•  ½ cup dried cranberries
•  2 cups of arugula
•  Balsamic vinegar

Description

For the Pizza Dough

       1.  Proof the yeast first. In a small bowl, whisk 1/3 of a cup of warm water with the yeast and the sugar and let it sit for approximately 4 to 5  minutes or until it starts to bubble and looks foamy.   

        2.  Whisk the flour, cornmeal, and salt in a large mixing bowl until combined.

        3.  Mix the remaining cup of water with the olive oil in a bowl. Pour the yeast into the water and olive oil and mix well.

        4.  Attach a bread hook to your mixer and pour the yeast mixture into the    flour, add the garlic, and mix on a slow speed. Scrape the flour from the sides of the bowl. Mix until it forms a ball.

        5.  Grease a large bowl, and your hands, and remove the dough from the mixer and roll it into a solid ball. Place the dough in the greased bowl,cover with a towel, and place in a warm spot to rise for 30 minutes.

        6.  Remove the towel, the dough should have risen to more than twice the size of the original ball of dough. Punch it down in the middle and knead it in your hands for 15 seconds and roll it into another ball. Place it in the bowl, cover with the towel, and let it rise for another 30 minutes in a warm spot.

For the Squash

        7.  Preheat the oven to 385°

        8.  Cut the squash into quarters and remove the seeds. Grind salt and                     pepper on the squash, drizzle with extra virgin olive oil, wrap in foil, and               bake for 45 minutes. Remove from the oven and let cool. Once it’s cool               enough to handle, slice the squash into ¼ to ½ inch slices.

        9.  While the squash is roasting make the almond ricotta.For the Almond Ricotta

        10. Blanche the almonds in boiling water for one minute. Drain the almonds and put in a medium bowl and cover with purified water, let sit overnight. Drain the water and rinse.

         11. Remove the skins from the almonds by pinching them. The skins should slide off easily.

         12. Put the almonds in a high-powered blender with a cup of hot water and 1 teaspoon of salt and blend on a high speed for approximately two minutes or until the almonds turn into a thick and light, almost fluffy, cheese. Squeeze the excess water out of the cheese, over a bowl, with a cheese cloth or a super fine strainer. Some of the cheese will seep through, use a slotted spoon to remove it from the bowl.Scrape the excess cheese off of the bottom of the strainer.

To Make the Pizza

          13. Preheat the oven and the pizza stone (don’t forget to soak it in water      first) to 450°. If you don’t have a pizza stone you can bake it on a cookie sheet (heat it in the oven like you’d heat the pizza stone, so the bottom of the crust gets crispy) or on the oven rack (put foil or another cookie sheet on the bottom rack to prevent spillage.

           14. Evenly spread a handful of flour and cornmeal on a cookie sheet.         Split the dough in half and pat one half into a disc and roll it out into a 12-inch circle. Evenly brush the olive oil over the top of the crust and grind a bit of sea salt for extra flavor. Spread half of the ricotta over the entire crust. Arrange the squash slices, onion, and cranberries   over the crust and transfer the crust to the pizza stone, or bake it on  the cookie sheet, for 15 to 20 minutes or until the edge of the crust is golden brown and crisp.15. Enjoy!

Recipe N31

Ingredients

FOR THE VEGAN CHEESE SAUCE:

•  1 batch vegan cheese sauce
•  8 cloves garlic, roasted
•  1/2 cup nutritional yeast (optional)

FOR THE PIZZA:

•  1 broccoli, cut into florets
•  1 onion, sliced
•  vegan parmesan
•  your favorite pizza dough

Description

1.  Start with steaming the broccoli for around 5 minutes in a microwave, or simply cook it. While the Broccoli is cooking, prepare the sauce by combining vegan cheese sauce and all the other ingredients. Adding nutritional yeast is optional but will give the sauce an absolutely delicious extra punch.
2.  Finally, combine the broccoli, sliced onion and vegan cheese sauce in a bowl, give it over your favorite pizza crush, garnish with vegan Parmesan. Then bake for around 12 minutes at 410°F and enjoy!

Recipe N32

Ingredients

For the dough

•  2 cups of flour
•  ⅔ cup of warm water
•  2 tsp instant yeast
•  2 tbsp olive oil (optional)
•  1 tsp maple syrup
•  salt, pepper

For the tofu base

•  1 300 g/10 oz package of tofu, crumbled
•  3 tbsp of soaked cashews
•  2 cloves of garlic
•  2 limes, juices
•  2 tbsp tahini
•  1 small chilli pepper, minced
•  1 tsp white miso
•  salt, pepper

Toppings

•  1 large beetroot
•  1 small sweet dumpling squash
•  4 tbsp vegan pesto
•  ½ cup of garden cress
•  1 tsp chili flakes
•  fresh ground black pepper

Description

Dough

1.  Mix together flour, water, yeast, oil (if using), maple syrup, salt and pepper in a large bowl. Knead the dough for a minute. Adjust consistency with water or flour if needed.
2.  Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Cover with a kitchen cloth and let rise for about 20 minutes.
3.  Once the dough has doubled in size, turn it out onto a lightly floured surface and divide it into 2 equal pieces. Pat or roll into round pizza doughs.

Tofu cream

1.  Add crumbled tofu, soaked cashews, garlic, lime juice, tahini, chilli and miso to a food processor, and blend until creamy. Season with salt and pepper.

Toppings

1.  Slice squash thinly and spiralize beet. I like to pre-steam my squash, but you can add the slices raw to the pizza too. If you prefer softer slices, steam them for 3-4 minutes first.

Assembly

1.  Spread tofu cream over pizza doughs. Top with beets, squash slices and summer savoury. Bake in a preheated oven at 200°C/400ºF for 15-20 minutes. Drizzle with pesto and top with garden cress and fresh cracked black pepper. Enjoy!

Recipe N33

Ingredients

•  1 box Simple Mills Almond Flour Pizza Dough
•  2 tablespoons apple cider vinegar
•  2 tablespoons grapeseed oil (or any other unflavored oil)
•  6 tablespoons water
•  1 cup spinach
•  ½ cup basil, plus extra for topping
•  ½ cup olive oil
•  ¼ cup cashews
•  ½ lemon, squeezed
•  3 tomatoes (I mixed cherry and vine tomatoes), sliced thin
•  ½ avocado, sliced thin
•  ¼ teaspoon salt
•  Red pepper flakes, for garnish

Description

1.  Preheat the oven to 350°F and line a baking sheet with parchment paper.
2.  In a large bowl whisk apple cider vinegar, oil, and water. Add mix and combine well until a dough forms.
3.  Spread a light layer of oil on the parchment paper. Place the dough on the baking sheet and flatten onto the baking sheet, using your palms to create a raised area for the crust. It's helpful to put oil on your hands, so the dough doesn't stick. Bake for 15-20 minutes, or until crust is lightly browned.
4.  In the meantime, in a food processor, process the spinach, basil, olive oil, cashews, lemon, and salt until smooth.
5.  Remove the pizza dough and spread dressing evenly over the center of the pizza. Top with tomatoes, avocado, and basil. Garnish with red pepper flakes and serve warm.

Recipe N34

Ingredients

•  16 oz pre-made pizza dough
•  1/2 head cauliflower cut in bite sized pieces
•  2 tbsp red wine vinegar
•  2 tbsp olive oil
•  1/2 tbsp garlic powder
•  2 tbsp sriracha
•  salt and pepper to taste
•  1/2 cup BBQ sauce
•  1 white onion sliced
•  Optional Toppings vegan ranch, cilantro, red pepper flakes

Description

1.  One hour before you want to cook the pizza, place the dough on a flourdusted countertop.
2.  While dough is coming to room temperature, preheat oven to 425 degrees and line a baking sheet with foil.
3.  In a large bowl combine cauliflower, red wine vinegar, olive oil, garlic powder, sriracha, salt and pepper. Stir to combine. Spread evenly on baking sheet and cook for 20 minutes, flipping halfway. Remove from oven and increase oven heat to 475 degrees. Place cauliflower back in the bowl. Add BBQ sauce and stir to combine.
4.  While cauliflower is cooking, place a large pan on the stove over mediumhigh heat. Add onion to the pan. Once the onion starts to brown, add 1 tbsp. of water at a time and stir frequently. Once onion is caramelized and soft remove from heat and set aside.
5.  Spray a 16" round baking sheet (or baking sheet of choice) with non-stick spray. Place dough on the sheet and stretch to desired shape. Top dough with BBQ/cauliflower mixture and spread evenly. Top with caramelized onions and place in the oven for 12-17 minutes, or until crust is brown and crispy.
6.  Remove from the oven and top with ranch, cilantro and red pepper flakes. Slice, serve and enjoy!

Recipe N35

 Ingredients

Cashew Cheese

•  1/2 Cup Raw Cashews soaked overnight
•  1/4 Cup Extra Virgin Olive Oil
•  1/4 Cup Unsweetened Almond Milk
•  1/2 Tsp Celery Salt
•  2 Cloves Garlic
•  1 Tbs Nutritional Yeast
•  2 Tsp Tamari or Soy Sauce
•  Water if needed, to thin

Pesto

•  1 Small Shallot chopped
•  2 Cloves Garlic minced
•  3 Cups Mesclun Greens
•  1/4 Cup Extra Virgin Olive Oil
•  1/4 Tsp Salt
•  1/4 Tsp Pepper
•  1/4 Tsp Red Pepper Flakes

The Pizza

•  1 Package Whole Wheat Pizza Dough
•  Greens and Sprouts for topping
•  Hemp Seeds for topping

Description

1.  Preheat oven to 425 degrees F.
2.  In a blender, combine the cashew cheese ingredients (making sure to use soaked cashews). Blend on high until a smooth, creamy sauce is formed, using water to thin if necessary. Set aside.
3.  In a food processor, combine all pesto ingredients and process until a slightly chunky pesto is formed. Set aside.
4.  On a pizza tray, roll out your pizza until it's between 1/4 - 1/2 inch thick. Shape the crust so that it's a little thicker than the rest of the pizza.
5.  Take about 1 tablespoon of olive oil and spread it on the pizza as a base. Then, add a layer of the cashew cheese, and then a layer of the pesto.
6.  Bake pizza in the oven for 20-25 minutes, until the crust is golden brown.
7.  Remove from oven, and let cool for a few minutes.
8.  Then, top the pizza with more greens, sprouts, and hemp seeds (if desired).
9.  Cut into slices and enjoy!

Recipe N36

Ingredients

SAUCE

•  3 cups butternut squash (cubed) 
•  3 cloves garlic
•  2 Tbsp olive oil (divided)
•  1 pinch sea salt + black pepper
•  1 Tbsp maple syrup

PIZZA

•  1 1/2 cups broccolini (chopped)
•  1/2 cup red onion (chopped)
•  1/2 cup cooked chickpeas (rinsed and thoroughly dried)
•  1 pinch sea salt + black pepper
•  1 tsp dried oregano
•  6 ounces store-bought pizza dough
•  1 cup

Butternut Squash Sauce

•  1/2 cup vegan parmesan cheese or vegan mozzarella cheese

FOR SERVING optional

•  vegan parmesan cheese
•  red pepper flakes

Description

1.  Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
2.  Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle with half of the olive oil and a pinch each salt and pepper. Toss to combine.
3.  Bake for 15-20 minutes, or until all squash is fork tender.
4.  Transfer squash and garlic to a blender or food processor with remaining olive oil and maple syrup. Purée until creamy and smooth, adding more olive oil or a touch of water if it's too thick. The consistency should be creamy and spreadable (not pourable).
5.  Taste and adjust seasonings as needed. Set aside.
6.  Heat a large skillet over medium heat. Once hot, add 1 tsp oil, broccolini, onion, chickpeas (optional), salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside.
7.  Increase oven heat to 425 degrees F (218 C).
8.  Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet (or similarly-shaped object).
9.  Top with 1 cup sauce, veggies, and chickpeas. Sprinkle on a bit more oregano and vegan parmesan cheese (or vegan mozzarella).
10.  Transfer pizza to the oven, laying the pizza and parchment paper directly on oven rack (slide the baking sheet off so it can bake directly on the rack for a crispier crust). Bake for 13-18 minutes, or until crust edges are golden brown.
11.  Slice and serve with remaining parmesan cheese, dried oregano, and red pepper flakes (optional). Leftovers keep well for 2-3 days, though best when fresh.

Recipe N37

Ingredients

For Tomato Sauce:

•  1 Tablespoon Olive Oil
•  1 White Onion, diced
•  2 cloves Garlic, minced
•  1 tin Crushed Tomatoes with Paste
•  1 teaspoon Sugar
•  1 Tablespoon Dried Mixed Italian Herbs
•  Salt/Pepper to taste

For Vegan Mozarella:

•  1 tablespoon Nutritional Yeast
•  2 teaspoons Apple Cider Vinegar instead of Lemon Juice

Toppings: 

•  Cherry Tomato Slices
•  Basil
•  Extra Virgin Olive Oil
•  Dried Chilli Pepper Flakes

Description

1.  Prepare Tomato Sauce: In a pot, heat olive oil up and then sautee garlic and onions for 10 minutes or till transluscent. Add tomatoes, sugar, mixed herbs, salt and pepper in and stir to combine. Bring to a boil, then turn down to a simmer and cook for 25 minutes, uncovered.
2.  Prepare Vegan Mozarella: Combine all ingredients in a high power blender and blend till smooth. Transfer to a saucepan and heat over low heat, whilst continiously stirring.
3.  Stir until cheese has thickened into a sticky, stretch mass. Set aside.
4.  Assemble Pizza: Preheat oven to 250 degrees Celcious. If you have a pizza stone, go ahead and use it. Otherwise, no worries.
5.  Spread tomato sauce on Pizza Base and then top with dollops of Mozzarella. Scatter sliced cherry tomatoes and basil all over the pizza, and then drizzle the entire surface lightly with extra virgin olive oil and dried chilli pepper flakes.
6.  Bake for 12-15 minutes, or till pizza base is cooked and cheese is bubbly.
7.  Top with more fresh basil leaves once out of the oven. Enjoy!

Recipe N38

Ingredients

•  1 pre-made pizza crust
•  1/2 tsp olive oil
•  1 garlic clove diced
•  6 oz marinated artichoke hearts diced
•  3 cups baby spinach chopped
•  4 oz vegan cream cheese plain or herb and garlic
•  1/4 cup vegan mayo
•  1/4 tsp garlic powder
•  salt and pepper to taste
•  red pepper flakes optional

Description

1.  Preheat oven according to pizza crust instructions.
2.  Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute, stirring frequently. Add artichoke hearts and spinach. Stir to combine and cook until spinach begins to wilt. Add cream cheese, mayo, garlic powder, salt, pepper and red pepper flakes to pan and stir to combine. Heat through and adjust seasonings as needed.
3.  Top pizza crust with warm dip and spread evenly. Place in the oven and cook according to crust package instructions.
4.  Remove from the oven, slice and enjoy!

Recipe N39

Ingredients

For the BBQ cauliflower:

•  1/2 head of cauliflower
•  1 cup BBQ-sauce
•  1 teaspoon smoked paprika powder
•  1 teaspoon garlic powder
•  1/2 teaspoon liquid smoke

For the pizza dough:

•  3 1/2 cups all-purpose flour
•  1 teaspoon salt
•  1 teaspoon instant yeast
•  1 pinch sugar
•  3 tablespoons olive oil
•  1 1/2 cups lukewarm water

For the vegan garlic sauce:

•  1 cup unsweetened coconut yogurt
•  2 cloves of garlic, minced
•  salt, to taste
•  black pepper, to taste

Description

1.  First make the dough. Combine the dry ingredients in a bowl and stir well. Slowly add the olive oil and the warm water. Knead the dough with your hands. Add more water if needed. Form a ball and put it in a bowl that you cover with a cloth or kitchen towel. The best thing about this dough is that is doesn't have to rise for too long. 45 minutes is definitely enough. Maybe you could even get away with 30 minutes if you let the dough rise in a warm place.
2.  In the meantime, make the BBQ cauliflower. Cut the cauliflower into bitesized florets. Combine the BBQ sauce with the spices. Use half of the sauce to dip the florets in, so they're completely coated. Place them on a baking sheet lined with parchment paper and bake for 10 minutes at 350 °F.
3.  Get your dough ready. Turn the dough out onto a lightly floured work surface and gently knead to form two pizzas.
4.  Coat the baked BBQ cauliflower with the remaining sauce and place them on the pizza. Bake for 12-15 minutes or until lightly brown and crispy. Sprinkle with chopped parsley and green onions.
5.  And don't forget the forget the vegan garlic sauce! Just combine the ingredients in a small bowl and pour over the pizza. Enjoy!

Recipe N40

Ingredients

Dough

•  3 cups Organic plain flour
•  1 cup warm water
•  1 tsp Instant dried yeast
•  1 tbs Organic Olive oil
•  1 tsp Garlic granules opt

Base

•  2 tbs Tomato Puree or BBQ sauce
•  1 tbs Fresh Basil

Toppings

•  2 tbs BBQ sauce
•  1/4 Small Cauliflower
•  1 Red or white onion
•  50 g Mushrooms
•  1 Red pepper
•  50 g Sweetcorn
•  handful of Vegan mozzerella cheese

Description

Dough

1.  Add the yeast to 1 cup of warm water to activate it. Sit it aside for 5 mins.
2.  In a mixing bowl add the flour with a pinch of salt. Make a well in the middle of the flour then add the olive oil.
3.  Slowly start adding the liquid to the flour, folding it in until all is mixed together. Knead the dough to ensure it has all combined properly.
4.  Cover the dough in some olive oil (this will prevent it drying out) then put back into a bowl and cover with a tea towel. Leave for up to 1 hour in a warm area of your kitchen (This dough can be used straight away if you don’t have time, it just won’t raise as well).
5.  When the dough is ready, roll it out on a floured surface. This dough will produce 2 large pizza bases or 4 small ones. Ensure to roll it out really thin if your wanting a thinner crust.

Toppings

1.  In a small sauce pan add chopped cauliflower with a tbs water. Fry for 2 mins on medium heat. Add 2-3 tbs bbq sauce and simmer until sauce has thickened and cauliflower has cooked (3-4mins).
2.  Preheat oven to 190c
3.  Spread 2-3 TBS tomato puree or bbq sauce over the pizza base. Add fresh herbs (basil). Then cover in your toppings of choice.
4.  Cook for 15-20 minutes.

Recipe N41

Ingredients

•  9 " pizza crust
•  2 tablespoons Gluten Free BBQ Sauce
•  1 slice of tofu bacon chopped
•  1/4 cup chopped pineapple
•  1 tablespoon thinly sliced red onion
•  1/4 cup chopped red pepper
•  2 tablespoon vegan mozzarella optional
•  1 tablespoon chopped green onion green parts

Description

1.  Preheat oven to 450°.
2.  Mix and cook pizza dough according to directions.
3.  Spread BBQ sauce on pizza crust. Top with chopped tofu bacon, pineapple, red onion, red pepper, and vegan mozzarella. Bake at 450° for 10 minutes or until crust has slightly browned.
4.  Top with chopped green onion, slice and serve.

Recipe N42

Ingredients

•  Pizza Dough
•  Vegan Garlic White Sauce
•  Vegan mozzarella
•  Fresh rosemary

Toppings 

•  2 tbsp olive oil
•  4oz shiitake mushrooms, stems trimmed and thinly sliced
•  8oz cremini mushrooms, stems trimmed and thinly sliced
•  1/2 large sweet onion, diced
•  4 cloves garlic, minced
•  1/2 tsp salt, more to taste
•  freshly ground black pepper to taste

Description

Toppings:

1.  Heat the oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Sauté until all the water has evaporated, about 7-10 minutes.
2.  Add the salt and cook another 2-4 minutes, or until all the liquid has cooked off and the mushrooms start sticking to the pan. Turn off heat and set aside until ready to assemble pizzas

Make the Pizza:

1.  One hour before you're ready to bake, preheat your oven to 550 ºF, or as hot as it will go. Place a rack one third of the way down from the top of the oven, and place a baking steel or baking stone on that rack. You want the oven to saturate with heat for 1 hour before baking pizza for best results.
2.  At this time also remove the pizza dough from the fridge so it can come to room temperature and the gluten can relax.
3.  When the oven is nice and hot, prepare your pizzas one at a time. Stretch (don't roll) your dough to around 10-12" diameter and place on a lightly floured pizza peel. Spread the garlic white sauce over the dough then top with the caramelized mushroom mixture, vegan mozzarella, and the fresh rosemary.
4.  Transfer the pizza onto the baking steel or pizza stone and bake for about 8 minutes. If needed, turn the heat to broil for another 1-2 minutes to brown the top. Alternatively, bake on a baking sheet: assemble the pizza straight on the pan and place directly in the oven to bake.
5.  Repeat the pizza assembly and baking with the remaining dough.
6.  Let the pizza cool for a couple minutes before cutting and serve with crushed red pepper. Enjoy while hot!

Recipe N43

Ingredients

•  4 cups diced butternut squash
•  1 tablespoon olive oil
•  1 yellow onion, quartered
•  3 cloves garlic, peeled
•  1/2 teaspoon salt
•  1 pinch nutmeg
•  1/4 cup non-dairy milk (such as soy or almond)
•  1 pizza dough (store-bought or homemade)
•  1 small bunch fresh sage (about 15 large sage leaves)
•  1 pinch black pepper

Description

1.  Preheat your oven to 400F (200C). Lightly grease a pizza pan.
2.  Add the squash cubes, onion, olive oil, garlic, salt, and nutmeg to a large bowl and toss to coat evenly. Dump onto a baking sheet and spread into one even layer. Bake for 30 minutes, flipping halfway through until fork tender. Remove from the oven and turn the oven up to 450F (230C).
3.  Remove from the oven and add to a blender or food processor. Pour in the non-dairy milk, and blend on low to combine into a creamy sauce, stopping to scrape down the sides as needed.
4.  Lightly flour a clean work surface. Stretch the pizza dough to fit the pizza pan. Spread a nice thick layer of the squash sauce on your pizza, then sprinkle with sage leaves. Add a few cracks of pepper. Bake for 15-20 minutes, and bake until the crust is golden. Serve hot or cold.

Recipe N44

Ingredients

•  3 large leaves of kale
•  1 tsp olive oil
•  pinch of salt
•  vegan garlic white sauce
•  8oz vegan chicken style seitan
•  roasted tomatoes
•  8 oz vegan mozzarella, shredded or crumbled, homemade
•  3 10 oz balls of pizza dough, homemade

Description

1.  One hour before you're ready to bake, preheat your oven to 550 ºF, or as hot as it will go. Place a rack in the middle of the oven, and place a baking steel or baking stone on that rack. You want the oven to saturate with heat for 1 hour before baking pizza for best results.
2.  At this time also remove the pizza dough from the fridge so it can come to room temperature and the gluten can relax.
3.  Wash the kale thoroughly, remove the stems and toughly tear the leaves into pieces. Put the torn kale in a bowl with the teaspoon of olive oil and a pinch of salt. Massage the kale and then set aside to rest for a half hour.
4.  In a skillet over medium heat, fry the vegan chicken in a teaspoon of oil until it's lightly browned, 4-5 minutes. Set aside.
5.  When the oven is nice and hot, prepare your pizzas one at a time. Stretch (don't roll) your dough to around 12" diameter and place on a lightly floured pizza peel. Spread the garlic white sauce over the dough then sprinkle 1/3 of the seitan chicken over top. On top of that sprinkle about 1/3 of the vegan mozzarella. Add 1/3 of the massaged kale and some roasted tomatoes.
6.  Transfer the pizza onto the baking steel or pizza stone and bake for 8-10 minutes. Watch the kale for burning towards the end. Drizzle on a little extra olive oil to protect it from burning if needed.
7.  If baking on a baking sheet, assemble the pizza straight on the metal and place directly in the oven.
8.  Repeat the pizza assembly and baking with the remaining dough.
9.  Let the pizza cool for a couple minutes before cutting and enjoy while hot!

Recipe N45

Ingredients

For the pesto:

•  1 cup raw cashews
•  3/4 cup water
•  1 bunch fresh basil (set aside some leaves for garnish )
•  3 tablespoons lemon juice
•  2 tablespoons nutritional yeast
•  2 cloves garlic , roughly chopped
•  1/2 teaspoon salt
•  1/2 teaspoon pepper

For the pizza:

•  1 pizza dough (store-bought or homemade)
•  1 1/2 cups cherry or grape tomatoes , halved
•  1/2 teaspoon red pepper flakes (optional)

Description

1.  Preheat your oven to 425F and lightly grease a pizza pan.
2.  To make the pesto: if you don't have a high-speed blender start by adding the cashews to a small pot and covering them with water. Bring to a boil and cook for about 10 minutes until they are tender. Drain and rinse. If you have a high-speed blender, you can simply skip to the next step.
3.  Add the cashews and water to the blender and blend until smooth and creamy. Now add all of the remaining pesto ingredients and blend until smooth, stopping to scrape the sides as needed.
4.  To make the pizza: stretch the dough on a well-floured surface to fit your pan. Spread the pesto sauce over the dough, then top with cherry tomatoes. Bake for 18 to 24 minutes until the edges of the crust are golden brown. Finish by garnishing with extra fresh basil and red pepper flakes if using.

Recipe N46

Ingredients

•  3-4 small potatoes, thinly sliced
•  2 cups roughly chopped greens
•  1 block of extra firm tofu, drained
•  ½ onion, finely chopped
•  2 cloves garlic, finely minced
•  ½ tablespoon olive oil
•  ½ + 1/8 cup vegetable broth
•  2 teaspoons dried thyme
•  1 teaspoon cumin
•  1 teaspoon black salt
•  ½ teaspoon paprika
•  ½ teaspoon tumeric
•  several dashes of cayenne pepper
•  ¼ – 1/3 cup nutritional yeast

for the pizza:

•  1/3 recipe pizza dough
•  1 cup vegan mozzeralla
•  ¼ cup marinara sauce

Description

1.  Prepare your pizza dough, according to directions, or use your own preferred method. Preheat the oven to 475. Prepare your pizza pan or peel, and place rolled out dough on the peel/pan.
2.  Heat the olive oil in a large, shallow saucepan or frying pan over medium heat. Add the garlic and sauté for 1 minute. Add the onion and sauté until onion is translucent. Add in the potato slices and the ½ cup vegetable broth. Turn the heat down to medium-low and sauté the potatoes until the liquid is fully absorbed, stirring often to prevent sticking. If you find it sticking a lot, you may need to turn the heat down just a bit more.
3.  Use your hands to tear the block of tofu into bite-sized pieces and add to the pan. Mix to combine with potatoes and raise heat to medium. The tofu should release enough water to keep it from sticking, but if you find that it is sticking, use a bit of water to deglaze and lower the heat. Let the tofu cook, stirring only occasionally to prevent sticking, until the tofu is “browned,” about 10-15 minutes.
4.  Once the tofu is browned, add the thyme, cumin, salt, paprika, tumeric, cayenne and 1/8 cup of vegetable broth. Mix until fully combined and let cook until liquid is absorbed. Add the nutritional yeast (if you like a more cheesy taste, use 1/3 cup, if you want less, use ¼ cup) and mix to combine. Add the greens, stir to combine, and lower the heat to medium-low. Continue to cook, stirring occasionally, until greens are just starting to wilt. Remove from heat.
5.  After you’ve added the greens, place the peel/pan, with the prepared pizza dough, into the oven and cook for 2 minutes, then remove from heat. The purpose of this is to pre-cook the crust a bit so the tofu scramble doesn’t have to be in the oven as long (which will cause the greens to get a little crisp).
6.  Use the back of a spoon to spread the marinara around on the crust (this step is totally optional. If you don’t have any marinara on hand, don’t sweat it). Sprinkle 2/3 cup of the shredded cheese on the crust. Spoon the tofu scramble onto the crust and spread out evenly. Top with remaining cheese.
7.  Return the pizza to the oven and cook for about 5-7 more minutes, until the edges bubble up and get a little golden. Remove from oven and serve immediately. Enjoy!

Recipe N47

Ingredients

for the macadamia ricotta:

•  1 cup raw macadamia nuts, soaked for at least 1 hour
•  juice of 1 lemon
•  4 teaspoons reserved water
•  3/4 teaspoon citrus herb sea salt (or regular sea salt)
•  1 teaspoon nutritional yeast
•  1/2 teaspoon white miso

for the white sauce:

•  2 heads of garlic
•  olive oil for drizzling
•  1 small head of cauliflower, cut into florets
•  1/2 cup cashews, soaked for at least 1 hour
•  juice of 1/2 a lemon
•  1 tablespoon white miso
•  1/2 tablespoon nutritional yeast
•  1 cup almond milk
•  1 tablespoon apple cider vinegar
•  salt and pepper to taste

for the pizza: 

• 1/2 recipe of pizza dough
•  1 bunch of spinach

Description

for the macadamia ricotta:

       1. Combine all of the ingredients in the bowl of a food processor and                      process until a smooth ball forms. Taste and add more salt if necessary.             Place in an airtight container and chill until ready to use. This can be                   made a day or two in advance, if needed.

for the white sauce:

for the pizza: