Saturday, June 29, 2013

Happy Vegan Pizza Day: Vegan Broccoli & Mushroom Calzones With Avocado Cauliflower Cream

Folded over pizza pocket stuffed & topped with yumminess!
Happy Vegan Pizza Day!
Just in time for year two of being a pizza loving vegan, I have created deliciously unique combinations inside my experimental kitchen studio. There's fun making and rolling out homemade dough and conjuring up sauces/topping ideas!
There have been some good, bad, and ugly recipes, but at least pizza can never be boring because there are too many flavors competing over each bite.
Well, unless you've burnt the crust.
No joy in that.
Here are five personal favorite blog experiments that definitely came out above all right! Haha! :D

1. Vegan Pesto Mozzarella Pizza

Mushrooms are smothered front and back by delicious pine nut & hazelnut blended pesto & Daiya mozzarella.
2. Vegan Cashew & Cheddar Balsamic Brussels Sprouts Pizza

Daiya cheddar covers balsamic coated Brussels sprouts.
3. Vegan Green Pea & Spinach Not So Pesto Sauce & Portobello Mushroom, & Chive On Buckwheat Crust Pizza

Spinach pesto & mushrooms cover this gluten free crust.
4. Vegan Miniature Broccoli & Cashew Cream Pizzas

5. Vegan Falafel Pizza Pie

It's an inside out falafel with the Middle Eastern dough balls acting as crust topped with traditional ingredients.
Ah, but today's delightful calzone (basically pizza crust folded over some good stuff) may be my new numero uno! Mushroom and broccoli may sound unexciting and less adventurous than other innovations (that of which were inspired by great vegan bloggers), but these two vegetables make awesome magic together. Topped with an incredibly tasty avocado cauliflower, happy taste buds give thanks on this great occasion!

Vegan Broccoli & Mushroom Calzones With Avocado Cauliflower Cream Ingredients and Preparation

store bought or homemade dough cut into four


2 tablespoon olive oil
1 teaspoon garlic
1 cup mushrooms
2 cup broccoli, steamed
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika


1 1/2 cup cauliflower, steamed
1 ripened avocado
2 tablespoon olive oil
1/8 cup cilantro
3 tablespoon nutritional yeast
1 tablespoon almond milk
1 teaspoon salt
1/4 teaspoon white pepper

Preheat oven to 425 degrees and prep a baking sheet with oil or parchment paper.
Puree cream and set aside.

After cooking mushrooms for about five minutes, stir in steamed broccoli and set aside.
Cut dough into four equal sections.
Add filling and fold over.
Pinch corners with a fork, add vent holes at the top, & bake for 20-23 minutes.
Brush extra olive oil on top for a beautiful glow.
Top with Avocado Cauliflower Cream.