Vegan Pizza with homemade dough

Who doesn’t appreciate a good slice, especially here in NYC where pizza is so very important and such a point of contention – even for vegans! Our favorite place to order from is Viva Herbal Pizzeria where we can get spelt or gluten-free crusts with daiya and even vegan sausage as toppings (our personal fave combo!) Pala Pizza also has great vegan options and that brick-fired pizza taste, yum!

Sometimes it is easy to buy dough and tomato sauce quickly whip up a pie at home, but if you are interested in making your own dough, here is a great recipe! My mom made the dough and I added the homemade sauce (thanks mom!!).  It was really very very good!

Check out here for some of my other fun pizza nights 🙂 Flatbread Pizza with hummus, green olives, cherry tomatoes and za’atar (this is a raw one and Well Worth the effort!), Raw Eggplant Pizzas and the quick at home whipped up kind with purchased dough.

Vegan Pizza with Homemade Dough & Daiya Cheese

Pizza Dough Recipe

  • 3 1/2 cups unbleached all-purpose flour
  • 1 tablespoon finely ground sea salt
  • 1 tablespoon olive oil
  • 2 1/4 teaspoon dry yeast (1 packet of dry yeast)
  • 1/4 teaspoon sugar
  • 1 1/2 cup warm water
  1. Pre-heat oven to 500 degrees (if using a pizza stone – place in the oven to get hot and heat for an hour)
  2. Mix together the warm water, sugar and yeast. Put aside to get foamy. If it does not foam then the yeast is not good – redo this step.
  3. In a separate bowl mix all of the other ingredients. Add in the yeast mixture and mix well until dough forms a ball. Place the dough on a lightly floured surface. Knead the dough – Use the palm of your hand and keep pressing in and folding it over and repeating for about 5 minutes.
  4. Divide the dough into 4 – one pound balls. Place these dough balls into containers and cover the container with anything that will keep the air out. Set the dough to rise in a warm spot for at least 45 minutes. (you can freeze any unused dough after rising*)
  5. Prepare your topping. Stretch out the dough and aim for it to be even thickness all around. Top your pizza and place in the oven. Bake for 8 minutes. Let it rest. Add any herbs to your pizza afterwards.

*If using frozen dough – allow dough to defrost in fridge 12 hours

  • Either use a jar of Marinara Sauce or make your own

Basic Sauce Recipe

  • 28 ounce pureed tomatoes
  • sugar to taste
  • salt to taste
  • 3-6 finely grated fresh peeled garlic cloves

Mix all the ingredients together.

Topping Suggestions:

  • Mushrooms
  • Onions
  • Fresh or Roasted Garlic
  • Broccoli
  • Sweet Corn
  • Peppers
  • Olives
  • Fresh Tomatoes
  • Sun Dried Tomatoes
  • Grilled/Fried/Baked Eggplant
  • Grilled Zucchini
  • Roasted Red Pepper
  • Capers
  • Saute Spinach
  • Pesto Sauce
  • Artichokes
  • Soy Pepperoni or Soy Sausage or Tofu/tempeh
  • Daiya Vegan Cheese or other vegan cheese
  • Herbs

Unbaked Pizza

Italian Potluck Night!!

As you know I LOVE Potlucks! And now we have a pretty regular Vegan Themed Potluck Party happening 🙂 Last nights theme was Italian Night! (last month was Asian) SUPER YUM! Not kidding this meal was out of control. We didn’t end up having dessert, but we all happily had seconds of the deelish food!

Lisa Dawn made this OUT of this world lasagna! We have seen her amazing Ricotta Cheese in her Stuffed Shells, but to taste this you would think that this was gourmet ricotta cheese made in Italy. But happily it was Vegan (but still super gourmet :)) And the homemade tomato sauce was also deelish!

Joey made this amazing pesto pasta sans cheese of course. It was so gorgeous with the fresh grape tomatoes and basil! Beautiful and super tasty!

I made my favorite Raw Crisp Caesar Salad with Pinenut parmesan and Artichoke Guacamole with mulit-grain pita chips. Yum!!!

On a side note, I can’t help but brag about Lisa & Paul’s overly impressive and adorable son Luke! Lisa had this great deck of cards with all the US Presidents pictures on them. Luke was able to go through all of them and name them!!! SO CUTE!! And he is under 2 years old!

Such a super great night with friends and deelish vegan food!

Amazing photo courtesy of Lisa's fabulous husband Paul!

Artichoke Guacamole

I am not sure this is a guacamole but it is definitely an amazing bruschetta or dip of any kind. Very sophisticated flavors. We really really loved this. Such a fun snack or dinner with pita chips or crostini. Plus super low in fat and calories, which I love!

Artichoke Guacamole
adapted from The Olives Table by Todd English and Sally Sampson
Makes about 1-1/2 cups

1 can of artichoke bottoms, including stem
1/2 small red onion, finely chopped
2 plum tomatoes, chopped
2 tablespoons fresh lemon juice (about 1/2 lemon)
3 tablespoons extra-virgin olive oil
1 teaspoon toasted sesame oil
1/3 cup chopped scallions
1 teaspoon sea salt
1/2 teaspoon black pepper

1. Place artichoke bottoms in a small saucepan, cover with water, and bring to a boil over high heat. Reduce heat to medium-low and cook until the artichokes are very soft, about 20 minutes. Drain.
2. When cool enough to handle, finely chop the artichokes and place in a medium-size mixing bowl. Add the onion, tomato, lemon juice, olive oil, sesame oil, scallions, salt, and pepper and gently mash with a fork.

Up close 🙂

Creamy and Vegan low-fat Pasta

This sauce is beyond versatile and deeeeelish! Love when the words Creamy and Vegan come together 🙂 Check out these two pasta dishes I made with just 1 batch of the sauce. It makes a little more than 4 cups so its great to keep in your fridge to quickly whip something up.

Enjoy!!!

Creamy Pasta with sliced sundried tomatoes, roasted peppers and marinated artichokes

  • 1 handful of sundried tomatoes, chopped
  • 1 jar roasted peppers
  • 1 jar marinated artichokes, rinsed
  • 1 onion, chopped
  • 1 tablespoon olive oil
  • Bryanna’s Quick Creamy Sauce for Pasta
  1. Boil water, cook pasta
  2. Saute onion in olive oil about 5 minutes
  3. Add tomatoes, peppers and artichokes and less than half of sauce and stir until warm
  4. Combine pasta and sauce and serve hot

Creamy Pasta with sauteed Onions, edamame and peas

  • 2 onions
  • 1 cup frozen edamame
  • 1 cup frozen peas
  • 2 tablespoon olive oil
  • Bryanna’s Quick Creamy Sauce for Pasta
  1. Boil water, cook pasta
  2. Saute onion in olive oil about 5 minutes
  3. Add edamame, peas and less than half of sauce and stir until warm and veggies are cooked through
  4. Combine pasta and sauce and serve hot

Bryanna’s Quick Creamy Sauce for Pasta
Yield: 4 and 1/4 cups
From Bryanna‘s “The Almost No-Fat Cookbook”

1 1/2 cups cold water
3/4 lb (1/2 a box) of extra-firm Silken tofu
1/4 cup dry white wine
OR 3 tablespoons water plus 1 tablespoon balsamic vinegar or lemon juice
1/3 cup nutritional yeast flakes
2 tablespoons cornstarch
1 1/2 tablespoons “chicken-style” veggie broth powder
2 teaspoons salt OR 2 tablespoons light miso plus 1 tsp. salt
2 teaspoons garlic granules or powder
OPTIONAL: 2 T. tahini
1 1/2 cups hot water

  1. Combine in a blender the first 1 1/2 cups water and all of the rest of the ingredients EXCEPT the 1 1/2 cup HOT water.
  2. When the mixture is smooth, pour it into a heavy saucepan or a medium microwave-proof bowl. Whisk in the 1 1/2 cups hot water.
  3. Stir constantly over high heat until it comes to a boil. Turn down and simmer for a few minutes, until it thickens.

TO MAKE SOY-FREE: Omit water (all 3 cups in total) and the tofu. Instead, use 3 cups almond milk (the commercial type, such as Almond Breeze, is low in fat). Use 3 1/2 tablespoons cornstarch instead of 2 tablespoons. Use the salt, or use chickpea miso and salt.

Nutrition (per 1/4 cup): 24.8 calories; 16% calories from fat; 0.5g total fat; 0.0mg cholesterol; 251.2mg sodium; 96.0mg potassium; 2.8g carbohydrates; 0.8g fiber; 0.3g sugar; 1.9g net carbs; 2.8g protein; 0.4 points.

Vegan Creme of Artichoke and Mushroom Soup with Pesto

This soup was sooo good! Thanks Bryanna! It was super easy and super deelish! I love artichokes and the taste that lingers in your mouth after you have eaten them. This soup is just divine and super creamy and Vegan! Yum! Highly recommend! Bryanna also listed the nutrition stats, which is always helpful!

Plus I just found out this is the coldest winter in NYC since 1977. No wonder I am craving soups lately!

Vegan Creme of Artichoke and Mushroom Soup with Pesto
adapted from Vegan Feast Kitchen
Servings: 4

2 tablespoon vegan margarine or olive oil
1 1/2 cups fresh crimini or white mushrooms, chopped
2 shallots, chopped
2 tablespoons white unbleached flour
6 cups lite soy milk or other nondairy milk
2 tablespoons No-Chicken Bouillon/Soup Base
2/ 14 oz. cans artichokes hearts in water, well-drained and chopped
(OR use two 9 oz. pckgs. frozen artichoke hearts, thawed, drained and chopped)
2 tablespoons non-dairy basil pesto (I made my own but you can just use a packaged brand )
salt and freshly ground black pepper to taste

  1. Melt the vegan margarine or heat the olive oil in a large pot. Add the mushrooms and shallot and stir-cook over medium-high heat, about 5 minutes.
  2. Stir in flour and stir-cook for 1 minute.
  3. Vigorously stir in the nondairy milk and bouillon and let it come to a boil, stirring. Cook 1 minute, stirring consistently.
  4. Add the artichokes, reduce the heat to a simmer and cook, uncovered, for 5 minutes.
  5. Either use an immersion blender to puree the soup or Carefully pour into a blender and puree there.
  6. If you are using an external blender pour back into the pot.
  7. Add the pesto and stir to combine.
  8. Serve and Enjoy immediately.

Nutrition Facts
Nutrition (per serving): 285.1 calories; 27% calories from fat; 9.0g total fat; 0.0mg cholesterol; 3578.0mg sodium; 1272.9mg potassium; 44.1g carbohydrates; 12.9g fiber; 14.5g sugar; 31.2g net carbs; 22.3g protein; 5.6 points.

Check out the steam coming off the top of the soup!

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