|Happy Vegan Pizza Day!|
According to my memo, this is the day all vegans can't wait for. So why not get in the spirit of this joyous occasion? Plus, I haven't had pizza since February. Heehee.
Instead of tomato sauce, I decided fresh green spinach pesto would be a great basis.
This pesto recipe was from Instagram pal, Blacvelvet. She's always got awesome vegan ideas to share alongside enticing photos that will have mouth watering nonstop.
Please follow her or at least look at her delicious pics!
1 cup warm water
1 tablespoon sugar
2 1/4 teaspoons dry active yeast
3 tablespoons olive oil
1 teaspoon salt and pepper
2 teaspoons Italian seasoning
2 tablespoons nutritional yeast
2 1/2 cups flour
|Combine all ingredients save for flour.|
|Add a cup of flour at a time.|
|Then the last remaining 1/2 cup.|
Before making the pesto, preheat oven to 425 degrees.
2 cups fresh spinach
1/3 cup olive oil
2 tablespoons Almond Milk (used So Delicious's new Almond Plus Protein)
2 teaspoons minced garlic
1 cup walnuts
3 tablespoons nutritional yeast
1/4 teaspoons salt and pepper
|Blend spinach and olive oil in a blender.|
|Don't fret! Barely tasted that vanilla flavor!|
|After blending remaining ingredients, it should be this fantastic green color.|
1/3 cup chopped red onions
1/4 cup soy ground
1/2 cup Daiya Cheddar Shreds
|Prepping only three toppings.|
|Roll dough onto an ungreased non stick cookie sheet.|
|Lay on the toppings, pesto first, soy ground, red onions, and Daiya Cheddar shreds.|
|20 minutes later, one aromatic smelling kitchen later, risen fresh baked pizza is ready.|
|Taste test time. Cool it off if you want, but I was too hungry to wait.|
|Is that a backwards letter F for fantastic? Even the way I eat is unintentionally artistic! ;)|
It was that good.
As for the pizza itself, crunchy exterior and slightly chewy interior, rich, saucy pesto with a hint of sweetness, and onions, soy ground, and Daiya served as a perfect accompaniment to each savory heaven filled bite.
Vegan Pizza Day was a success.