Folded over pizza pocket stuffed & topped with yumminess! |
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. |
Daiya cheddar covers balsamic coated Brussels sprouts. |
Spinach pesto & mushrooms cover this gluten free crust. |
5. Vegan Falafel Pizza Pie
It's an inside out falafel with the Middle Eastern dough balls acting as crust topped with traditional ingredients. |
Vegan Broccoli & Mushroom Calzones With Avocado Cauliflower Cream Ingredients and Preparation
store bought or homemade dough cut into four
Filling
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
Cream
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. |
That looks great!
ReplyDeletewww.veganmiam.com
Thanks Rika! :)
Delete