Indian Pizza with Mango Chutney BBQ Sauce

I have to admit, this is different. But I like it. It tastes best if you put a lot of the barbeque sauce on, otherwise that flavor gets lost under the spiced cauliflower mixture. I found that when I made the cauliflower puree I had some leftover and I was able to use that kind of like hummus to put into pita sandwiches with lettuce and tomatoes, so this is kind of like two recipes in one.

1 pizza crust, store bought or home made
3/4 c. Mango Chutney Barbeque Sauce
1 recipe Cauliflower Subji
1 c. cooked chick peas
3 Tbsp. tahini
1/2 a small red onion, sliced into thin rings
Cilantro to garnish

1) Place the Cauliflower Subji, chickpeas, tahini and water in a food processor and process until smooth, adding water to thin it out until it reaches the consistency of hummus.

2) Spread a thick layer of the Mango Chutney Barbeque sauce on the crust. Then add the cauliflower mixture by using a large spoon to dollop it on top of the sauce and spread it out with the back of the spoon, a spatula or your fingers.

3) Add the onion slices and bake according to the directions for the crust you are using.

4) When the pizza is done baking sprinkle the fresh cilantro on top.

German Sausage Pizza with Caramelized Onions

Although my ancestors hail from Germany, I never thought about trying to make German inspired food until we began fermenting our own sour kraut. Now I can't stop thinking of ways to cook with kraut. This may not be a pretty pizza (I had to add the red onions to keep if from looking too beige), but it's delicious and it goes great with a German Lager.

1 pizza crust, store bought or home made
2 vegan beer brats, sliced into half inch thick rounds (I use Tofurkey brand)
Extra virgin olive oil
2 white or yellow onions, thinly sliced
Sea salt
2-3 Tbsp. whole grain or German or Dijon mustard
3/4 c. home fermented sour kraut, or a good store bought brand
1/2 a small red onion, cut into thin rings

1) Preheat the oven according to the directions for the crust you are using. Heat a little olive oil in a saute pan and brown the sliced sausage, cooking for about 3 min. per side.

2) Set the sausages aside and add a little more olive oil to the pan along with the sliced yellow or brown onions and a pinch of sea salt. Give them a toss to coat with the oil and then let them sit for about 5-7 minutes until they start to brown. Once they begin to brown give them another toss and let them sit for another 5 minutes until they start to get evenly browned. Once they are mostly caramelized, stir them frequently to finish them off and then add the mustard and stir to incorporate. Spread the caramelized onions over the pizza crust.

3) Sprinkle the sour kraut over the onions and then arrange the red onion slices and vegan beer brats over the kraut.

4) Bake the pizza according to the directions for the crust you are using. Serve with a German lager beer, if desired.

Mushroom Pizza with Caramelized Onions and Arugula

Pizza has pretty much been my favorite food since I was about 5 years old, so it was one of the only things that was difficult for me to give up when I switched to a vegan diet. In fact, pizza is the reason I stayed "vegetarian" for so long rather than just eating an all vegan diet. Vegan cheese, as far as I'm concerned, cannot really be compared to dairy cheese and with a few exceptions vegan cheese kinda bums me out. Being the pizza snob that I am, I think that these caramelized onion pizzas I keep coming up with can satisfy vegan and non-vegan pizza lovers alike without pretending to have cheese on them.

1 pizza crust, store bought or homemade
About 1/4 c. vegan pesto (optional but very good)
2 yellow or white onions, halved and thinly sliced and caramelized in a little extra virgin olive oil
Sea salt
2 cloves of garlic, thinly sliced (optional)
4 c. various mushrooms, sliced (crimini, button, shiitake, portabello, etc.)
1/2 tsp. oregano
3-4 c. baby arugula

1) Preheat the oven according to the instructions for the crust you are using. Meanwhile, heat a little olive oil (maybe 2-3 tsp.) in a large saute pan over medium-high heat and add the onion slices and a pinch of sea salt. Toss the onions to coat them in the oil and then let them sit for about 5-7 minutes until they start to brown. Give them another toss and let them sit for about 5 more minutes. Once they really start to evenly brown add the garlic if you're using it and turn the heat down to medium and stir them frequently until they are fully caramelized. Then spread a little vegan pesto over the crust and place the onions evenly over the crust.

2) Return the saute pan to the stove and add a little more olive oil if necessary (but it's probably not necessary) and begin to saute the mushrooms. Once they are softened add a pinch of sea salt and the oregano and toss the mushrooms around to coat with the salt and herbs and then place the mushrooms evenly atop the onions.

3) Bake the pizza according to the directions for the crust you are using. Once you remove the pizza from the oven immediately place the baby arugula on top so that it gets a little wilted from the heat of the freshly baked pizza.

Thai Pizza

This pizza unites two of my favorite foods: pizza and Thai food.

Sauce:
1/2 tsp. fresh ginger, grated
Juice of 1 lime
2 Tbsp. shoyu or tamari
2 Tbsp. Asian hot sauce such as Sriracha or chile garlic paste, or Thai curry paste (red or yellow)
1/3 c. all natural peanutbutter

Pizza:
1/2 cake of tofu (8 oz.), sliced into thin small rectangles
1/2 a red bell pepper, thinly sliced
1/2 a red onion, thinly sliced
6 crimini or button mushrooms, thinly sliced
Vegan cheese
2 large or 4 small scallions, thinly sliced
1/2 c. (large handful) cilantro, minced

1) To prepare the sauce, whisk all of the ingredients together in a small bowl and set aside. Preheat the oven according to the directions for the crust you are using.

2) To prepare the tofu, rinse it off and pat dry. Using only 1/2 of the cake (most are 16 oz., so you need 8 oz), slice it cross wise into thin rectangles. Lay the rectangles in a stack and then cut them in half lengthwise, and then into smaller rectangles cross wise. (In other words, get the tofu sliced into small, thin rectangles). Heat a little oil in a saute pan over medium high heat, and fry the tofu until browned on both sides - this will take about 5 minutes for the first side and 3 minutes for the second side. Set the tofu on a plate lined with paper towels and set aside when it's done frying.

3) To assemble the pizza, spread the sauce evenly over the crust. Place the peppers, mushrooms and onions evenly over the sauce. Sprinkle vegan cheese over the vegetables and then scatter the thinly sliced scallions over the cheese.

4) Bake the pizza according to the directions for the crust you are using. When it is done baking sprinkle the cilantro over the top and serve.

Spicy Buffalo Tempeh Pizza

I never liked buffalo wings - the bones and the skin and the fat grizzle turned me off even when I was a chicken eater. But I sure do love that spicy, tangy sauce. So why not turn it into a pizza that doesn't have any bones or skin? You could put carrots and celery on this since they usually serve Buffalo wings with sticks of those. Personally, I don't like carrots and celery on pizza so I do red onions and cilantro instead. This is for people who like spicy food.

I was all out of cilantro this time.

1 8 oz. package of tempeh, sliced widthwise into thin strips
Louisiana hot sauce or Tobasco
Vegan cheese (such as Daiya cheddar style)
1/2 a small red onion, thinly sliced
1/3 c. cilantro leaves
1 pizza crust, home made or store bought

1) Heat a little oil in a saute pan and add the tempeh slices. Cook the first side until it starts to brown, about 5 minutes. Then flip and cook the second side for an additional 3-4 minutes until browned. Remove from the heat and let it cool for a bit. Once it has cooled add several dashes of hot sauce & toss gently to coat but avoid breaking up the tempeh.


2) Spread a thin layer of hot sauce on the crust you are using and then place the coated tempeh on top and spread it out evenly.

3) Add the cheese and then top with the onion slices and bake according to the package directions for the pizza you are using.

4) Once the pizza is finished baking sprinkle the cilantro on top (if desired) and serve.

Caramelized Onion Pizza with Jalapenos and Mushrooms

Another caramelized onion pizza, but this one has fresh onions on it too. I love the combination of mushrooms, jalapenos and onions.

1 large white or brown onion, thinly sliced and caramelized in a little olive oil
Sea salt
1 yellow bell pepper, slivered
6-8 oz. crimini or button mushrooms, sliced
1/2 c. pickled jalapeno slices
1/4 red onion, thinly sliced into rings
1 pizza crust, store bought or home made

1)  Preheat the oven according to the instructions for the pizza crust you are using. Heat a little extra virgin olive oil in a saute pan over medium heat and add the thinly sliced white or yellow onion and a sprinkling of sea salt. Toss the onion to coat with the oil and then leave it be for about 5 minutes until it starts to brown. Toss the onion around in the pan and leave it for another 3 minutes. Once it starts to get very brown keep tossing it around as it finishes caramelizing. It will take about 10-17 minutes total.

2) When the onion is done spread it out over the pizza crust. Add a little more oil to the pan and add the yellow peppers and mushrooms. Saute them about 3-5 minutes until softened. Sprinkle them with a little sea salt and then arrange the peppers and mushrooms over the caramelized onion.

I used red peppers this time, but I like it better with yellow.

3) Arrange the jalapeno slices and sliced red onion over the top of the pizza and bake according to the directions for your crust.

Caramelized Onion Pizza with Peppers and Fresh Basil

Who needs cheese when you can have caramelized onions? They are so rich and sweet and savory. I like to have this on a lovely summer's eve along side a salad tossed with a simple vinaigrette and a glass of prosecco. Then I feel really fancy.

2 large yellow or white onions, halved lengthwise and sliced into thin half moons
Extra virgin olive oil
Sea salt
1 pizza crust, store bought or home made
1 large red or orange bell pepper, sliced thinly
1/4 c. kalamata olives, sliced
1/4 c. sun dried tomatoes
1 Tbsp. capers, drained (optional)
1/4 c. fresh basil, sliced into thin ribbons

1) Heat about 1 Tbsp. of olive oil in a large skillet over medium-high heat and add the onions and about 1 tsp. of sea salt (just a large pinch). Toss the onions around to coat in the oil and then leave them alone for about 5-7 minutes until they just start to brown, then turn the heat down to medium. Give them another toss in the pan and then let them sit again for another 5 minutes. Keep stirring them occasionally until they start to become mostly brown and then stir them constantly until they are completely brown and caramelized making sure they don't burn. This usually takes 12-17 minutes.

2) Spread the onions onto the pizza crust. Add a little more olive oil to the pan and saute the bell peppers for about 5-7 minutes, until just soft. Arrange the peppers atop the onions.

 
3) Arrange the olives, sun dried tomatoes and capers over the peppers and then bake the pizza according to the directions for the crust you are using.

4) When the pizza is done baking sprinkle the fresh basil over the top and serve.

Other options:
-Spread a little vegan pesto or sun-dried tomato tapenade over the crust before adding the onions.
-Add a little truffle oil or thinly sliced garlic as you caramelize the onions.

This pizza is equally good served hot or at room temperature.

Barbecue Tempeh Pizza

This is because I love pizza and I love barbecue sauce. I used to bake potatoes to use solely as a medium to consume barbecue sauce. I like my barbecue sauce to be smoky and a little spicy and my favorite store bought one is "Stubb's Smokey Mesquite."

1 pizza crust, store bought or home made
8 oz. package of tempeh, sliced thinly crosswise
Extra virgin olive oil
About 1/2-3/4 c. barbecue sauce, separated, store bought or home made
Pickled jalapenos, as many as you want
About 3/4 -1 c. grated vegan cheese (I like Daiya brand best)
1/2 a small red onion, thinly sliced
 

1) Preheat the oven according to the directions for the crust you are using. Spread a thin layer of barbecue sauce on the crust and thinly slice the tempeh.




2) Preheat a little olive oil in a saute pan and brown the tempeh on both sides. This will take about 5 minutes on the first side and 3 minutes on the second side.

 

3) Once the tempeh is done let it cool for a few minutes and then toss it in a little barbecue sauce to coat.





4) Add the tempeh to the pizza and place it evenly over the crust. Add the jalapenos evenly over the tempeh.

Photo courtesy of Christina Lehner

5) Add the cheese and top with the onions. Bake according the the instructions for the crust you are using and enjoy!