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Mashed Potato Pizza Dough

Ingredients (use vegan versions):

* 1 1/2 teaspoons dry yeast
* 1 1/2 cups vegan bread or all purpose flour
* 3/4 cup whole wheat flour
* 1/2 cup mashed potato
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme leaves
* 1/2 teaspoon salt
* 3/4 cup water

Directions:

Add all ingredients according to machine’s manufactuer. Process
on the dough cycle.

At the end of cycle, remove the dough from machine. Preheat oven
to 400F. Divide dough in half. Roll to 10 inch circles on floured
board and place on baking pans or sheets. Cover with you choice of
toppings. Bake 20 minutes or until browned to your taste. Makes
2 (10 inch).

Easiest Pizza

Ingredients (use vegan versions):

* 1 pre-made vegan pizza crust (large sized)
* 1 medium sized tomato (sliced)
* 1 can crushed tomatoes (drained)
* 1-2 garlic cloves
* salt, pepper, onion powder (for taste)
* 2 cups of vegan mozzarella cheese (shredded)
* 1 can crushed pineapple (drained)
* any and all veggies that you would like

Directions:

Preheat oven to 400.

In a sauce pan (on medium heat) add the
can of drained tomatoes. Use a large
spoon to get the tomatoes into smaller
chunks.

Crush the garlic and mix it into the tomatoes.

Flavor with salt, pepper, and onion
powder to your liking.

Spread the tomato sauce onto the
crust. Add half of the ‘vegan cheese’ to
the sauce.

Add the tomato slices, the entire
can of crushed pineapple (drained), the veggies
that you chose. Top it off with
the rest of the ‘vegan cheese’.

Once you’ve added all the
toppings, put it directly on the center
oven rack, and bake for 15-20 min.
The vegan cheese should be golden brown
and yummy.

***This pizza is really basic. You can add any sauce and toppings you like. The
pineapple adds a nice sweet taste that kids like!!! Remember, color is key
to making food fun!

Serves: 3 - 4

Preparation time: 10 min

Asparagus Pizza

Ingredients (use vegan versions):

* pizza crust (pre-baked)
* asparagus
* artichoke hearts
* 1-2 tomatoes
* olives
* 2 cloves garlic
* red onion
* red bell pepper
* spray cooking oil or olive oil
* Italian seasoning

Directions:

I like to take asparagus and blend it into a sauce with
garlic until its creamy, then spread it on like you would
normaly use tomato sauce.

Slice up all the other ingedients and add according to taste. Pile them up however
you want.

Spray pizza with spray oil or drizzle olive
oil over the veggies and sprinkle with seasoning.

Bake at 350 until warm. It will look beautiful, and you won’t miss
the cheese at ALL! My picky girlfriend was able to be
weened from her cheese habit by being turned onto how
astheticaly pleasing and tasty veggies are. Good luck
holdong it together… the struggle is well worth it I
promise though

Quick and Easy Pizza Bagel

Ingredients (use vegan versions):

* 1 plain bagel
* any type of tomato sauce (the Classico brand is great)
* vegan cheese
* oregano (optional)

Directions:

Set oven to 400. Slice the bagel in half (lengthwise).
Spread desired amount of tomato sauce on each half, but be
careful because a little goes a long way. Sprinkle cheese
on top. Add a little oregano for extra flavor (optional).
Put in oven and cook for 5-10 minutes. The cooking varies
depending on how crispy you would like it to be.

Serves: 1 - 2

Preparation time: 3 - 5 minutes

Cooking Time: 5 - 10 min

Margherita Pizza

Ingredients (use vegan versions):

* pizza dough
* 1 pkg. pesto sauce (check for parmesan)
* 3-4 artichoke hearts
* 2 roma tomatoes
* soy mozzarella cheese

Directions:

Spread the pesto over the pizza dough and top with cheese.
Slice the tomatoes and cut the artichoke hearts in quarters.
Top the pizza with the tomatoes and artichokes and bake
until the cheese is melted and the crust is the desired
color. Now you have a fabulously different and yummy pizza!

White Sauce Vegan Pizza

Ingredients (use vegan versions):

* two 9″ frozen vegan corn meal pizza crusts
* 1 cup Veganaise
* 1 and 1/2 teaspoon garlic powder
* 1 tablespoon oregano
* 1/2 teaspoon cayenne pepper (optional)
* 1 cup shredded vegan mozzarella cheese
* 2 cups fresh spinach leaves
* 1 cup black olives
* 1 cup pineapple segments
* salt and pepper to taste

Directions:

Preheat oven to 425 degrees. In a
medium sized bowl, combine Veganaise,
shredded Vegan cheese substitute,
garlic powder, oregano, and cayenne
pepper. Spread most of mixture evenly
on frozen cornmeal crusts. Layer
Spinach leaves thinly so as to cover
the white sauce on both crusts. Spread
a second layer of sauce over the
spinach. Organize black olives and
pineapple segments on top. Sprinkle
with salt and pepper. Bake for 15
minutes. Slice and enjoy!

This is a very versatile recipe. You
will obviously use your own favorite
pizza toppings, mine happen to be black
olives and pineapple. Other toppings
that I use are Vegan pepperoni slices,
caramelized onion, chopped tomato,
chopped shallots, and green peppers.
Also, adding a thin layer of tomato
sauce over the white sauce gives it a
fun zip! This same recipe on a brown
rice crust (also available in the
frozen section of most heath food
groceries) will work for those who are
looking for a gluten-free option. One
important note is to make sure the
cheese substitute you use is truly vegan.
Most have Casein, a milk protein, but
there is one brand that I have found,
called actually VEGAN, that is casein-
free and comes in a purple package.

Serves: two 9″ pizzas

Preparation time: 10 min

Not Really Pizza

Ingredients (use vegan versions):

* large vegan pizza dough
* 8 roma tomatoes sliced 1/4″
* 2 tsps. oregano
* 1/2 teaspoon coarse salt
* 3-4 tbsps. olive oil

Directions:

Form pizza dough into large rectangle. Arrange tomato slices
overlapping into 6 columns. Sprinkle oregano and salt,
drizzle olive oil. Bake for 15 minutes at 425 degrees. Better than real pizza!

Serves: 4

Flossies Pizzarrito

Ingredients (use vegan versions):

* 1 pre-made pizza crust
* 1/2 can refried beans
* 1/2 can refried black beans
* 1 large tomato, diced
* soy cheese, grated
* tortilla chips, crumbled
* taco seasoning
* salsa
* extras; olives, jalapenos, onions, etc. (optional)

Directions:

Preheat oven to whatever the temp. is for pizza crust.
Spread a layer of refried beans all over.
Sprinkle with taco seasoning.
Add a layer of refried black beans.
Sprinkle more taco seasoning.
Next add the diced tomatoes.
Sprinkle the grated cheese on, and add more taco seasoning.
Now crumble the tortilla chips all over. I added this, cuz’ I like the crunch.
Pop it in the oven for about 5-10 min. or until cheese has melted.
Once you take it out, slice and add salsa.

Serves: 8

Preparation time: 15 - 20 min

Vegan Supreme Pizza

Ingredients (use vegan versions):

* 1/3 cup gluten flour
* 1 cup whole wheat pastry flour
* 2/3 cup water - not too hot, not too cold
* 1 package yeast
* 2 tablespoon oil
* pinch salt
* toppings:
* Nayonaise mixed with garlic powder
* chopped tomato
* a vegeterian burger cooked and cut into pieces
* vegan soy cheese and vegan soy parmesan
* italian seasonings

Directions:

Preheat an oven with a pizza stone inside to 500 degrees,
or as hot as your oven will get.

Put 2/3 cup blood temperature water in a bread machine
basket with 2 tbsp oil. Combine 1/3 cup gluten flour with
1 cup whole wheat pastry flour in a mixing bowl, mix well,
then add to bread machine basket over water. Make a hole
in the flour and add the package of yeast. Make a seperate
hole and add the pinch of salt. Run the machine on the
pizza dough cycle for about ten minutes. When the dough
looks like a shiny ball, remove from the bread machine and
begin stretching and pulling it with your hands to make a
big round disk. Pull and stretch the dough in the air and
use gravity to help it get to the size you want. 14-16
inches is about as big as you can go.

Before you put the dough down, flour a cutting board really
well. Place the dough on top of the floured surface.
First, spread the surface with the tofu mayonaise mixed
with garlic powder. This will keep the surface moist and
provide the most intense flavor. Then top with chopped
tomato, ground vegeterian burger (grillers are good),
shredded or thinly sliced soy cheese, and
italian seasonings. Slide the pizza onto the stone
carefully. Please be very certain you put enough flour
under the dough before you started putting toppings on, or
sliding it onto the stone will be nearly impossible. (If
you’ve messed up, don’t panic. Pick up the sides of the
pizza and with the other hand, rub as much flour as you can
under the pizza. Do this on four sides, trying to get as
close to the middle of the pie as you can, until you can
get the pizza to slide off the surface by itself.) Close
the oven once the pizza is safely on the stone and bake
until the crust reaches the brown-ness you like. The
tofurella cheese will brown also, just not as fast as the
crust.

Pull the finished pizza off the stone and onto the cutting
board. Slice it into 4 or 6 slices. Drizzle the top with
a few drops of oil if it looks dry. If you are watching
calories, don’t do this part.

This crust is very much like professional pizza crusts,
such as dominoes or any ordered-in pizza. If your crust
did not rise beautifully, a few things could be wrong.
Your water could have been so hot it killed the yeast. The
yeast may have expired (keeping your yeast packages in the
freezer will eliminate that problem). You may have put
your salt too close to the yeast.

Wrap up any leftovers in plastic or tin foil and put in the
fridge. Freeze any pizza if it seems like you won’t be
eating the leftovers very soon.

Preparation time: 30 min

Miniature Pizzas that Kids Love

Ingredients (use vegan versions):

* pizza dough (homemade or store-bought)
* vegan pizza sauce or pasta sauce (or whatever kind of sauce you like on your pizza)
* mozzarella style cheese substitute
* desired toppings, finely chopped or grated
* oregano
* olive oil (to grease pan, if necessary)

Directions:

I especially like to make this recipe using a muffin pan.
However, you can use a cookie pan or pizza pan instead. If
you use a muffin pan, these pizzas are like mini deep-dish
pizzas…mmm!

If your pan isn’t non-stick, oil it lightly with olive oil.
Preheat oven to 400F degrees.

Roll out the pizza dough to about 1/4″ thickness. If you are
using a muffin pan, find a biscuit cutter, cup, shot glass,
etc. that is slightly larger in diameter than the muffin
openings, and use it to cut the dough into circles. Pat each
dough circle into a section of the muffin pan so that some of
the dough begins to creep up the side of the muffin opening.

If you are not using a muffin pan, then use a biscuit cutter
(or whatever kind of make-shift cutter you have on hand) to
cut the dough, and place the dough circles on your pan,
remembering to leave a little space between them because they
increase in volume slightly during cooking.

Next, cover each mini pizza with sauce, whatever toppings you
like, and cheese substitute. Then sprinkle a little oregano
on top.

Put mini pizzas into the oven, and cook until cheese is
melted and beginning to brown. Remove from oven, and slip
pizzas out of cooking pan and onto a plate or serving tray.
Enjoy! My children love to eat these pizzas during jogger
stroller walks, and they (the pizzas, not the children) make
great hors d’oevres, too!

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