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Gluten & Soy-Free Pizza with Caramelized Onions

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Gluten and Soy-Free Pizza with Caramelized Onions -- Epicurean VeganCrash Test Vegetarian posted a pizza recipe with caramelized onions. It took me back because we used to always put caramelized onions on our pizza, along with toasted walnuts and (at the time) Gorgonzola cheese. Oh, how things have changed!  It got me craving our old pizza recipe. I decided to change things up though with other ingredients, but those onions were a must!

INGREDIENTS:
1 pkg Bob’s Red Mill Gluten-Free Pizza Dough Mix (see my earlier review)
1 large onion, sliced
2 Tbs olive oil
1/4 to 1/3 C balsamic vinegar
1 tsp sugar
Toppings: sliced mushrooms, chopped spinach, tomato slices, vegan cheese shreds

DIRECTIONS:
Prepare the crust according to package instructions (it will need to rise for 20 minutes). To caramelize the onions, heat the olive oil in a large skillet. Add the onions and cook until they tenderize and start to turn brown.

Gluten and Soy-Free Pizza with Caramelized Onions -- Epicurean Vegan

Drizzle balsamic vinegar and sugar on the onions, and combine thoroughly. Cook until brown and shriveled.

Gluten and Soy-Free Pizza with Caramelized Onions -- Epicurean Vegan

Layer your toppings on the prepared pizza crust (Bob’s Red Mill makes (2) 12″ or (1) 16″). Bake for 15-18 minutes. Enjoy!

Gluten & Soy-Free Pizza with Caramelized Onions
 
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Crash Test Vegetarian posted a pizza recipe with caramelized onions. It took me back because we used to always put caramelized onions on our pizza, along with toasted walnuts and (at the time) Gorgonzola cheese. Oh, how things have changed! It got me craving our old pizza recipe. I decided to change things up though with other ingredients, but those onions were a must!
Author:
Ingredients
  • 1 pkg Bob's Red Mill Gluten-Free Pizza Dough Mix (see my earlier review)
  • 1 large onion, sliced
  • 2 Tbs olive oil
  • ¼ to ⅓ C balsamic vinegar
  • 1 tsp sugar
  • Toppings: sliced mushrooms, chopped spinach, tomato slices, vegan cheese shreds
Directions
  1. Prepare the crust according to package instructions (it will need to rise for 20 minutes). To caramelize the onions, heat the olive oil in a large skillet. Add the onions and cook until they tenderize and start to turn brown.
  2. Drizzle balsamic vinegar and sugar on the onions, and combine thoroughly. Cook until brown and shriveled.
  3. Layer your toppings on the prepared pizza crust (Bob's Red Mill makes (2) 12" or (1) 16"). Bake for 15-18 minutes. Enjoy!

 

Mushroom and Spinach Pizza with Truffle Oil

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Mushroom and Spinach Pizza with Truffle Oil -- Epicurean VeganI’ve found my new favorite pizza—and this is it. Truffle oil is ideal for pizzas and this one will leave you wishing you made more!

INGREDIENTS:
Any basic pizza dough recipe. I used a pre-packaged mix.
2 C mushrooms, sliced
1-1/2 C fresh spinach, torn or chopped
1 C fresh basil leaves, torn or chopped
3/4 C Daiya mozzarella cheese
Truffle oil, to taste (I recommend about a tablespoon)
Vegan margarine

DIRECTIONS:
Preheat oven to 425. Combine the mushrooms, spinach, basil, and truffle oil in a medium bowl; set aside. Using about a teaspoon of margarine, I greased a round pizza pan. Press dough onto the pan. Stick several times with a fork.

Mushroom and Spinach Pizza with Truffle Oil -- Epicurean VeganBake the crust for 5 minutes, or until it begins to brown. Sprinkle a thin layer of cheese on top of the crust. Next, add all of the spinach/mushrooms mixture. Top with remaining cheese.

Mushroom and Spinach Pizza with Truffle Oil -- Epicurean VeganBake for 10 minutes, or until the edge of the crust browns. Slice and enjoy!

Mushroom and Spinach Pizza with Truffle Oil -- Epicurean Vegan

Mushroom and Spinach Pizza with Truffle Oil
 
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Author:
Ingredients
  • Any basic pizza dough recipe. I used a pre-packaged mix.
  • 2 C mushrooms, sliced
  • 1-1/2 C fresh spinach, torn or chopped
  • 1 C fresh basil leaves, torn or chopped
  • ¾ C Daiya mozzarella cheese
  • Truffle oil, to taste (I recommend about a tablespoon)
  • Vegan margarine
Directions
  1. Preheat oven to 425. Combine the mushrooms, spinach, basil, and truffle oil in a medium bowl; set aside. Using about a teaspoon of margarine, I greased a round pizza pan. Press dough onto the pan. Stick several times with a fork.
  2. Bake the crust for 5 minutes, or until it begins to brown. Sprinkle a thin layer of cheese on top of the crust. Next, add all of the spinach/mushrooms mixture. Top with remaining cheese.
  3. Bake for 10 minutes, or until the edge of the crust browns. Slice and enjoy!

Spinach and Mushroom Tarts

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Spinach and Mushroom Tarts -- Epicurean VeganI was inspired by Veggie Test Kitchen’s Mini Pizza Tarts back in November and bought some 4″ tart pans. Well, I finally got around to making some tart pizzas and they were a huge hit! I love that these are so versatile—you can make pizzas, savory or sweet tarts, or even breakfast quiches. I have some leftover dough, so I think I know what I’ll be making for New Year’s Day breakfast. 🙂 The recipe is for about 9-10 tarts, so feel free to halve the recipe, or freeze the leftovers for future, fabulous tarts!

INGREDIENTS:
Dough:
3 C flour
1-1/2 C Earth Balance margarine
1/2 C ice water

The rest: (optional)
Sliced mushrooms
Potatoes (I nuked 3 small red potatoes, then diced them up)
Pesto
Tomato, diced
Spinach
Almond feta
Vegan mozzarella, shredded
Olives
Artichokes

DIRECTIONS:
Preheat oven to 350. For the dough, place the flour and margarine in a food processor and pulse several times until the dough is crumbly. While the machine is running, pour in the water and combine about 30 seconds until the dough forms. On a lightly floured surface, knead the dough for 2-3 minutes. Divide the dough into about 9 equal pieces and roll out thin. I lightly sprayed the tart pans with cooking spray, then line the inside of the pan with the dough.

Spinach and Mushroom Tarts -- Epicurean Vegan

Press down along the edges to cut the dough and pull away from the pan.

Spinach and Mushroom Tarts -- Epicurean VeganStick each crust with a fork a few times, then bake for 8-10 minutes. For mine, I spread on some pesto, spinach, mushrooms, tomatoes, almond feta. The guys added some potatoes and vegan mozzarella to theirs.

Spinach and Mushroom Tarts -- Epicurean Vegan

Bake for 22-25 minutes and enjoy!

Product Review: Tofurky Vegan Cheese Pizza

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For the Sixth Grader, finding a tasty vegan pizza is a must. Pizza parties are a thing of the past for him, so I think it’s important for him to have this treat every now and again.

Tofurky claims that this is the “1st Non-Dairy Cheese That Really Melts”. Well, they use Daiya cheese, just like Amy’s Mac and Cheeze so that is promising!  The 12-oz frozen pizza will cost you $6.79 at Vitamin Cottage Grocers, but $8.99 at Whole Foods (gee . . .big surprise). I certainly don’t think that’s right to pay that much for a frozen pizza. Unfortunately, I think that’s one of the reasons why vegan food gets a bad rap as being more expensive. But I think the more people eat vegan, the cheaper the products will become.  (The Sixth Grader, of course has no problem with the price . . . 😉 )

You bake it at 420 for 11-12 minutes (10 was perfect). It was quite good! They don’t skimp on the cheese and like they claim, it melts beautifully. Very impressive.

A third of the pizza contains 240 calories, 2 grams of saturated fat, NO CHOLESTEROL, and less sodium than regular cheese pizza.

Overall, this is a great choice for a vegan pizza, if you don’t mind the price tag.

Product Review: Amy’s Non-Dairy Pizza with Rice Crust

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I cruised the frozen section of my favorite health food store for something new to try that promised to be vegan deliciousness. I came across Amy’s Gluten-Free and Non-Dairy Cheeze Pizza with Rice Crust. Sounded promising, especially since Amy scored with the non-dairy mac and cheeze. I decided to overlook the $6.99 price tag and give it a try.

I preheated the oven to 425, as instructed and inspected the 7″ pizza. It looked enticing with more cheese than I was expecting—most frozen pizzas can be sparse on the toppings, as was the case with Amy’s No Cheese Pizza.

The instructions suggest baking the pizza for 8-10 minutes, then “carefully remove pizza directly under the broiler. Broil for 45-60 seconds, just enough to melt cheese.” Well, this isn’t easy to do. I don’t recommend holding it up to the broiler–too hot. So I left the pizza on the rack, closed the oven door and let the broiler work its toasting/melting magic. The results were less than stellar. It’s pretty hard to melt the cheese without burning the crust in the process.

(Yes, the above pic is the baked pizza–I know, kind of hard to tell . . . see burnt edge of crust).

Anyway, I never let a little charred bread get the best of me, so I sliced it up and dug in. Drumroll, please. . .

It didn’t  move me. I did not do my happy vegan food dance that I am known to do when yummy vegan food leaves me speechless. This left me wanting some flavor. I was tempted to sprinkle on some Daiya cheese and throw it back in the oven, but after spending $7, I wasn’t going to add more to it by using up some of my coveted vegan shreds. (The back of the box even says, “And of course you can add your own favorite toppings!”) Not for that price. The crust was ok–a little too soggy in the middle. There just wasn’t any flavor—nothing. Pretty disappointing, especially for the cost. Oh well. So far it seems Amy can’t quite master the vegan pizza—but I will say, that’s not an easy task. However, I wonder since they use Daiya in the mac and cheeze, why can’t they use it for the pizza?

Click HERE for a list of the ingredients.

Pesto Pizza with Artichokes and Sun-dried Tomatoes

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Pesto Pizza with Artichokes and Sun-dried Tomatoes -- Epicurean VeganThis is an easy pizza to make and will please even the non vegans–I guarantee. The recipe makes about 6 personal-sized pizzas so I tend to either refrigerate/freeze half the dough for another night, or make up all 6 pizzas for the next day’s lunch.

INGREDIENTS:
Dough:
2 C flour
1 C whole wheat flour
1 pkg quick-rise dry yeast
1 tsp salt
1 tsp dried rosemary
3/4 C hot tap water, divided
2 Tbs olive oil
The rest:
1-14oz can artichokes, chopped
6-oz jar sun-dried tomatoes, diced
8-oz vegan mozzarella, shredded
1-1/2 C pesto
Optional toppings: mushrooms, olives, spinach, roasted red peppers

DIRECTIONS:
In a small bowl, combine yeast with 1/4 C of the hot tap water; set aside.  In a large bowl, combine flours, salt, and rosemary. Add yeast and olive oil to the flour mixture and combine, adding the remaining 1/2 C of hot tap water. You may need a little more. Once ingredients are thoroughly combined, place in a large greased bowl and let rise for 30 minutes.

Preheat oven to 400. Punch the dough down and knead for 5 minutes. Divide into 6 sections; roll out each section and place on a greased pizza pan or baking sheet. Using a fork, stick each piece of dough several times. Bake for 4 minutes.

Spread each baked crust with a layer of pesto, then top with cheese, artichokes, and sun-dried tomatoes. Bake 8-10 minutes. Enjoy!

Hummus and Kalamata Olive Pizza

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Hummus and Kalamata Olive Pizza -- Epicurean VeganBeing a vegan, you can say good-bye to pizza. Well…traditional pizza, that is. But…vegans say hello to healthier pizza. I had a similar pizza while in Estes Park, CO when we got away for Spring Break, so here is my version. The Kalamata olives are wonderful on this pizza and the Husband kept sneaking them while I was making this meal, so if they look sparse, it’s his fault! Add some tofu feta if you’d like. Also, I strongly recommend using chopped fresh spinach–if using large leaves and you take a bite, it could be like pulling a tablecloth out from underneath a set of china and having it go horribly wrong. Chop it up.

INGREDIENTS:
2 C flour
1 C whole wheat flour
1 tsp salt
2-1/2 tsp yeast
2 Tbs olive oil
1 tsp dried rosemary
1-1/2 C hummus
1 C chopped fresh basil
3 C chopped fresh spinach
3/4 C chopped walnuts, toasted
1-6oz jar Kalamata olives, pitted and sliced in half
2 roma tomatoes, diced
Balsamic vinegar

DIRECTIONS:
Dough:
Preheat oven to 400.  In a large bowl, combine flours, yeast, salt and rosemary. Add 1-1/4 C of hot tap water and olive oil. Mix well and shape into a ball. Knead for 5 mins, then let rise in a warm place for 15 mins. Roll out the dough on a floured surface.

Hummus and Kalamata Olive Pizza -- Epicurean VeganGrease a large baking sheet and place dough in it. (I did slice off a small section to make a separate pizza for the 5th Grader, so the one you see on the large pan below is minus that…this makes a good-sized pizza, so making smaller ones would work well). Stick dough several times with a fork and bake for 4 mins.On baked crust, spread hummus first, then layer spinach, basil, olives and tomatoes.

Hummus and Kalamata Olive Pizza -- Epicurean VeganBake again for 8 mins. Before slicing, add toasted walnuts.

Hummus and Kalamata Olive Pizza -- Epicurean VeganAfter serving, but before devouring, drizzle with balsamic vinegar. Enjoy!

Personal Pizzas

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Personal Pizzas -- Epicurean VeganYou can easily make your own dough or use a prepackaged kind, but those typically have egg or milk in them. I have a very basic recipe that I use when I don’t have a lot of time, but if you’re in a pinch and don’t mind a tiny trace of milk, Jiffy makes a good pizza dough mix. When the weather is warm, we love to throw these on the grill.

INGREDIENTS:
Dough:
2 1/2 C flour
1 C hot tap water
2 Tbs quick, dry-active yeast
1/4 tsp salt
1/2 tsp dried rosemary (optional)
The Rest:
Rice mozzarella cheese
1 onion, sliced
black olives
artichoke hearts, diced
3/4 C walnuts, chopped and toasted
1/4 C balsamic vinegar
1-2 Tbs olive oil

DIRECTIONS:
Preheat oven to 375.
Combine all dough ingredients and let rise for about an hour. Punch down and knead for 5 minutes.
Caramelize the onions in olive oil and balsamic vinegar–it will take about 10 mins. In the meantime, toast the walnuts in a dry skillet, about 5-7 mins on medium heat.
Divide dough into 4 small sections, roll out each one to about 6″ in diameter. Butter up a large cookie sheet or pizza pan and place the rolled out pieces on the pan. Stick each piece with a fork several times and bake for 4 mins.
Then layer on the toppings. I start with a tiny bit of rice mozzarella, onions, olives, artichokes, more cheese, then sprinkle with walnuts. Bake 12-15 mins.

Personal Pizzas -- Epicurean VeganI then like to drizzle a little balsamic vinegar on top before devouring! Enjoy!

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