Rollin, rollin, rollin, keep them pizzas rollin.....rawhide

Vegan black bean and kale pizza ready to go into the hot oven

Friday night is such a great occasion to make pizza that I couldn't help myself. There are gobbs of toppings to choose from on a plant based diet so I almost always make it loaded with everything--The Works! So here's the funny part, after I took the photo I couldn't get the pizza off the cutting block and we almost ended up with Friday calzone instead of Friday pizza. (Explain that in the second photo wise guy, I told myself.)


I need to remember to make the pizzas one at a time on a pizza paddle with plenty of cornmeal to keep them doggies rollin--the theme music to Rawhide keeps running through my head, can you tell? Note to self, when a pizza gets stuck to the work surface, use the biggest flipper/turner/spatula that you have with handfuls of cornmeal to work it loose. Lift up an edge, toss cornmeal under the metal spatula. Back the spatula up to get some of the cornmeal in front of the edge and shove it further. Keep doing this all the way around the pizza until you reach the center. By now the whole pizza should be moving freely and you should be sighing with relief. Wipe the panic sweat from your brow and slide the paddle under the perfect pizza you just made. Take it to the preheated oven and quickly slide the pizza from the paddle to the stone. Close the door, stand back and wait for the heavenly aroma of near precision.


Recipe for two perfect vegan pizzas (thin crust style):

• One recipe for whole wheat pizza dough (see end of post), divide in two and roll each to 14" or so--or use to make one regular crust
• Half recipe for tofu garlic sauce (see end of post)
• Toppings, in order after crust and sauce (see, I do all the thinking for the both of us)

1 tablespoon nutritional yeast flakes
6 large leaves fresh basil, chopped
4 tablespoons fresh parsley, chopped
1 teaspoon dried oregano, half on each pizza (reminder for all ingredients)
2 teaspoons chia seeds
2 cups of fresh spinach leaves
1/4 cup Textured soy, vegan sausage flavor rehydrated (optional as it is processed)
1 can black beans, drained and rinsed
3 cups mushroom slices that have been browned in a hot nonstick skillet, or grilled
4 cloves garlic, minced
1 can artichoke hearts packed in water, drained and sliced
1 small zucchini sliced thin
1 small can pineapple tidbits
8 black olives sliced thin
1/2 cup sun dried tomatoes, julienned
2 teaspoons flaxseed meal
2 large kale leaves, rinsed with thick stem removed, torn into bite sized pieces
1/4 cup non-dairy cheese shreds (optional as it adds fat--I do it for looks)
2 tbsp vegan Parmesan Cheese


Slip from pizza paddle onto a hot pizza stone in your preheated oven.  Say, "Thank you oven for this great adventure and for not breaking down today."
Set the timer for 12 minutes, and check to make sure things aren't turning black.  It may take up to 20 minutes, let your nose be your guide in addition to how it looks.

Vegan pizza right out of the oven.

Tofu Garlic Sauce, or Vegan Alfredo Sauce Recipe

Ingredients to be placed in blender:

1 package soft silken tofu

1/2 cup low-fat almond milk or non-fat soy milk

1/4 cup Tofutti Sour Supreme, vegan sour cream

2 Tbsp Tofutti Better Than Cream Cheese, vegan cream cheese

1/3 cup nutritional yeast flakes

2 tsp non-dairy parmesan cheese, such as Galaxy Nutritional Foods Soy Grated Topping Parmesan Flavor

1 tsp miso paste

1 tsp garlic powder

1/2 tsp hot sauce, or to taste

1/4 tsp dry mustard powder

1/4 tsp pepper, or to taste


Pizza Crust, makes two thin 14" rounds or one regular
2 cups whole wheat flour
1 1/2 cup oat flour
1/2 cup vital wheat gluten
1 1/2 cups water
1 tsp salt
1 tsp date sugar
2 tsp yeast


Place everything into large bowl and mix, then knead for a few minutes.  Let rest for 30-60 minutes before dividing into two parts for your masterpieces.