You know how the song goes… when the moon hits your eyes like a big-a pizza pie, that’s amore! Man did I love my dinner tonight. Homemade pizza with seitan sausages, peppers, onions, tomatoes and olives – yes, please! I used Mark Bittman’s recipe for pizza dough from How to Cook Everything Vegetarian, well, almost. I subbed in white-wheat flour and halved the recipe, but almost the same!
The pizza dough was just a mix of 1.5 cups white wheat flour, 1 tsp sea salt, 1 tbsp olive oil, 1 tsp active yeast and 1/2 cup water. Combine in the food processor, roll into a ball and put in an oiled dish covered with plastic wrap; pop in the fridge for 6-8 hours and you’re all set. I made the dough before work this morning and then rolled it out and added toppings after my run this evening.
I chopped up two de-seeded plum tomatoes along with a minced clove of garlic, added in some pizza seasonings, salt+ pepper and used it as the fresh sauce. For the toppings I used one of my homemade seitan sausages, 1/4 of a sliced bell pepper, a few sliced black olives, and some sliced onions.
…and another two with some Vegan Cheese sauce!! Recipe below – enjoy chickadees!
Vegan Cheese Sauce (makes 1.25 cups) — Modified from Bryanna’s Vegan Feast
- ½ c. water
- 1/3 c. + 2 tsp cooked brown rice
- ¼ medium carrot, diced
- ¼ medium onion, diced
- ¼ c. extra-firm silken Mori-Nu tofu
- 1 tbsp coconut oil
- 4 tbsp nutritional yeast flakes
- 1 ½ tsp lemon juice
- ½ tsp. salt
- 1 pinch garlic powder
Simmer the cooked rice, carrot and onion in a small saucepan with the water, covered, for about 10 minutes, or until the carrot is tender. Add to the Vita Mix with the remaining ingredients. Blend until VERY smooth. Serve immediately or refrigerate, covered for up to a week. (Reheat over gentle heat.)