• Home

Subscribe

Quick Pizza

Ingredients (use vegan versions):

* 1 flour tortilla
* Soy cheese
* 1/4 of a green pepper
* Two slices of onion
* More veggies if you want

Directions:

Put the tortilla on the counter and grate the soy cheese over it*.
Slice onion and green pepper and any other veggies you want
into small pieces (about 1/4″ by 1/8″ or maybe a little
smaller) and sprinkle over the cheese. Grate more cheese on top.
If you want, sprinkle some oregano over the whole thing.
Heat a little oil in a large frying pan. When oil spits and
hisses when you put a drop of water in, put the tortilla in
the pan (don’t roll up the tortilla). Keep it on high heat
until the oil starts to smoke; then turn the flame down low.
When the oil stops smoking, turn up the heat again; keep
switching the heat back and forth until the tortilla is
medium brown around the edges and most of the second layer
of cheese is melted. (Not all of the second layer will
melt). Use a spatula to remove from pan and serve. Yumm.

*I’m not vegan, and I’ve always used regular cheese. I don’t
know if soy cheese would work or not, but I think it probably
would.

Serves: 1

Preparation time: 7 minutes

Measurements for Bread Machine Pizza Crust Dough

Ingredients (use vegan versions):

* remember these numbers: 1 to 3 to 1.5
* 1 is the amount of gluten flour
* 3 is the amount of pastry flour
* 1.5 is the amount of water
* yeast
* oil

Directions:

This is fool proof for using gluten flour and whole grain
pastry flour. Depending on the ground of your flour, you
may have to adjust the water ratio. Some flours are just
more absorbant than others. Pastry flour is usually the
MOST absorbant, so if you are using regular flour, use LESS
water to start out, then add more water as the dough is
being formed.

Take a small bowl or measuring cup.
Fill it completely with gluten flour and put in a larger
bowl. Put three times as much flour in the larger bowl and
mix these two flours together very well.

Place one and a half measurements of the small bowl with
water into your bread machine basket. Add a few splashes
of oil, depending on how much you are making.*
Make a hole in the flour and add your yeast. Turn your
machine on the pizza dough setting and allow to run. You
don’t have to let the machine go the whole way through the
setting. Look in the machine after 25 minutes or so, and
when a smooth looking ball forms, it’s done.

A softball size of dough is enough for a large, thin crust
pizza, which can feed one hungry person. To make enough
for one person, use a 1/4 to 1/3 cup small measuring bowl
for all the ingredients.

Just roll this dough out to the size you want. Make the
crust thinner than you think it should be, as the gluten in
the dough will make it rise in the oven to more than 3
times the original size. Be sure to put alot of flour
under the crust before you put the toppings on, or you
won’t be able to slide it into the oven.

*Note on oil: If you want to cut out fat and not use any
oil, you can do that. I find that a spoonful of vegetable
oil makes a moist, pliable crust that does not stick to the
surface, and is cheweyer than a crust without oil. Using
no oil will make your crust cracker like rather than pizza
like. It’s up to you, though.

Serves: 1

Preparation time: not long

Pizza Crust in a Flash

Ingredients (use vegan versions):

* 2 cups flour
* 1 cup warm water
* 1/2 cup olive oil

Directions:

Place all ingredients in a leak-proof container. Close and
shake well. Ready! Just line a pizza pan and top with your
favourite yummies!

Serves: 1 pizza

Preparation time: 2 minutes

No Bread Machine Pizza Dough

Ingredients (use vegan versions):

* 1-1/2 cup warm water
* 1 packet yeast
* 1 teaspoon salt
* 3 cups white flour
* 2 tablespoon vegan sugar
* 1 cup cornmeal
* 1 cup whole wheat flour

Directions:

Soften the yeast in the water. Add salt and vegan sugar. Stir well.
Add wheat flour and cornmeal plus two cups white flour (until
dough isn’t sticky). Knead in the rest of the flour,
add more if necessary to make a stiff dough.

Let rise for 5 minutes to 1/2 hour (depends on how much time it
takes to cut toppings). Cut dough in two, roll out to fit pans.
Sprinkle the pans with cornmeal to keep dough from sticking.
Top and bake at 400 degrees for 12-15 minutes.

Serves: 2 pizzas

Preparation time: 10-15 minutes

Vegan Pita Pizza

Ingredients (use vegan versions):

* vegan pita bread–The thick flat kind with no pockets; preferably whole wheat
* Olive Oil
* Garlic, pressed or diced
* Red onion, diced
* Mushrooms, sliced
* Tomato, diced
* Salt
* Cayenne Pepper
* Cumin

Directions:

Make as many of these or as few depending on how many people
you are serving.

I have made these and served them as appetizers, eaten them
for a snack, and made them for dinner for myself and
husband–I am the only vegan in the group, but this is one
recipe that even carnivores seem to like.

Spread some Olive Oil with a spoon over pita to serve as a
base.

Add garlic, red onion, mushrooms, tomatoes, or any other
combination of vegetables you might like to try–I usually
use whatever I happen to have in the refrigerator, which
most often happens to be these ingrededients–I have also
added beans to boost the nutrition, which is good too.

Sprinkle with a tiny pinch of Salt, a bit of Cayenne Pepper,
and a pinch of Cumin (this is the secret and what gives off
such a nice aroma when it’s cooking).

Pop in the oven at about 400 degrees for about 10 minutes or
so…until the crust is nice and crispy and the toppings are
cooked a bit.

Remove from oven, cut into quarters, and serve!

Serves: 1-?

Preparation time: 15 min

Fastest and Easiest Homemade Pizza Crust

Ingredients (use vegan versions):

* 2 cup unbleached all purpose flour
* 1 cup whole wheat flour
* 1 tablespoon baking powder
* 12 oz. vegan beer

Directions:

Preheat oven to 400.

Combine all ingredients. Dough does not have to rise at all, but will be
fairly wet and sticky. Press into oiled cookie sheet (12 x 18″ or slightly
smaller works well). If it seems too sticky to work with, sprinkle a
little flour on it as you pat/press it into the pan.

Top with your favorite sauce & toppings. Bake 20-25 minutes or until dough
is browning & crisp around edges.

Serves: 4-6

Preparation time: 30

Pineapple Pizza

Ingredients (use vegan versions):

* spinach
* pinneapple
* vegan pizza sauce
* vegan pizza dough

Directions:

Well, I don’t have a real recipe for my pinneapple pizza, but it’s just something that I threw together one day while making pizza. I also order it at restaurants. It’s really good.

Make your basic pizza dough and put on sauce. Then cover it with spinach and add pinneapples on the top.

Pissaladier

Ingredients (use vegan versions):

* 1 tablespoon baker’s yeast
* 1 tablespoon Sucanat
* 1 cup warm water
* 2 cups unbleached white flour
* 1 cup whole wheat flour
* 1 cup corn
* 3 tablespoon dried tomato bits
* 1 cup water
* 1 1/2 teaspoon salt
* 1 red capsicum (a red “bell pepper”) this is the decorative topping
* 1 orange banana pepper (hot) this too is decorative (hot) topping
* 4 small eggplant (2 medium or 1 large)
* water
* 3 small leek (2 medium or 1 large)
* water
* 1 1/2 tablespoon capers
* 2 tablespoon balsamic vinegar (approximate)
* 10 bazil leaves
* salt
* cracked black pepper

Directions:

Preparation: Turn oven to 400 F, place red capsicum (cut side down), orange
banana pepper, and sliced eggplant in oven. Use pie pan for the eggplant,
because then you can add a little water to it as needed, as it will seem dry
after some time in the oven. These cook for about 30 minutes.

Prepare a spring form cake pan with a bit of oil or Pam, and dusted with corn
meal or corn flour. The diameter is about 8-9″.

Meanwhile, combine baker’s yeast, Sucanat and warm water, place in
warm place so it will “grow” and get foamy. Then, combine 3 cups
flour and salt, set aside.

Slice leek and saute in water, until carmelized (preferably). Simmer
more water in another pot and add dried tomato bits, simmer a minute
to get soft, drain but retain the water which will be tomato-colored.
By this time the yeast will have “grown”, pour this in with the 3 cups
of flour and salt, add tomato bits, and 1/2 cup of the tomato-water.
Stir. Prepare a flat surface with corn flour, kneading some of this
into the dough to get it ready to roll out. Roll out into a wide
circle, about 5 inches wider than your pan. Be innovative in picking
this up and placing it centered in your pan. The extra width will go
up the sides of the pan. (I cut a circle about 1″ wider than the pan,
dusted it well with the flour, then rolled it loosely to pick it up
and place it in the pan, then unroll, then add the rest of the dough,
packing it up along the sides).

Place this in a warm spot, and fill with the cooked leek, and salt
lightly. Take eggplant out of the oven, layer it over the leek,
sprinkle with balsamic vinegar, add a layer of basil leaves, then a
second layer of eggplant, sprinkle with salt and cracked black pepper.
Sprinkle with capers, letting some get embedded into the dough. As
you are doing all this, the dough will be rising. Dot with *nofat*
cheese (optional). Slice the cooked red pepper and banana pepper
lengthwise into 8 to 12 strips each. Peel the peppers if you can
(paper bag technique may work), may be easier to peel the banana
pepper before you slice, and peel the red pepper after you slice.
Assemble pepper strips, alternating the two kinds, in a sunray
pattern. Sprinkle everything with the remaining balsamic vinegar.
Dot center with whatever you have left and a basil leaf.

Bake 20-30 minutes. Slice and serve. Voila!

Northern Italian Pizza Dough

Ingredients (use vegan versions):

* 3 3/4 cups all purpose flour plus extra for kneading the dough.
* 1 1/2 cups warm water
* 2/3 of a cake of cake yeast
* 1 1/2 teaspoon salt
* 1/4 cup extra virgin olive oil

Directions:

1. Crumble the cake yeast into the 1-1/2 cups of warm water, stir and set aside.

2. Stir the flour and salt together in a bowl.

3. Add the olive oil and the water/yeast mixture to the flour, mix by hand until you have
a dough ball.

4. Knead the dough on a flat, floured surface for 5-10 minutes.

5. Put dough in a lightly oiled bowl, cover tightly, and let rise for 1 1/2 to 2
hours until dough has doubled in size.

6. Split dough into halves (for 2 large crusts) or fourths (for 4 individual sized
crusts) and roll each section into a ball, flatten by hand (do not use a rolling pin) and
drape with covering on your flat surface. Let rise for another 30 minutes.

7. By hand, pull the dough into it’s final shape (large and round). Do not use a rolling
pin, which squeezes the carbon dioxide out of the dough and results in a very boring
crust.

8. Top with your favorite toppings, and cook in a preheated 450 degree oven on baking
tiles or a pizza stone for about 10 minutes, or until toppings are done.

Serves: 2 large crusts

Preparation time: 2 1/2 hours

No Yeast Pizza Dough

Ingredients (use vegan versions):

* 4 cups of unbleached flour
* 2 cups of soymilk
* 1 cup of olive oil
* salt
* 5 tblsp baking powder
* sesame seeds
* rosemary and thyme

Directions:

Mix the baking powder, salt, sesame seeds, rosemary, thyme with the flour. Slowly
add the soy milk and oil until you feel the consistency is right. Knead for about 10
minutes. Let rest for 5 minutes and then use a roller to flatten it up.. Place in oven at
350F for 20 minutes, or until bottom part is light brown…Don’t forget to oil the pizza
pan, before placing dough.

Once cooked you can place some cooked or raw vegetables on it, sprinkle some tofu
marinated in tomatoe sauce and then stick it back into the oven for 10 more minutes…

Serves: 6

Preparation time: approx. 40 mins

« Previous Page — Next Page »

Copyright © Keep Your Meat 2008 - 2012. All Rights Reserved.