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I think this may have been my best vegan pizza yet. Since going vegan almost a year ago , I've tried making pizza's a number of times. My first one wasn't too great but each one is better and now have come to a point where this one was pretty darned good <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> ... this is sortof how it was done<br><br><br><br>
Dough;<br><br><br><br>
1... unbleached flour (hmm, maybe 2 cups) , some yeast(maybe 2 tea spoons or so) and salt and a bit of sugar and enough water to make it a kneedable dough (if too sticky, add some more flour). I mixed this with a fork and then smooshed it with oily hands for a while and left it covered in the bowl for half an hour or so ... while I prepare the rest below)<br><br><br><br><br><br>
Toppings;<br><br><br><br>
1... thinly sliced red pepper (so they are rings)<br><br><br><br>
2... very thinly sliced tofu which were sauteed and seasoned in a pan with olive oil and soy sauce to be a little crispy (sortof take the role of pepperoni slices in a traditional pizza). Also fried a veggie burger patty in the same pan and later added some crumbly textured vegetable protein (TVP) in there .<br><br><br><br>
3... thinly sliced button mushrooms also sauteed in a pan with the red pepper slices (kept apart in different sides of the pan)<br><br><br><br>
4... chopped green onion added to the red pepper and mushroom pan.<br><br><br><br>
5... spreaded the dough out in an oiled (olive) pan and added the sauce (just tomato sauce) ... sprinkled with some soy sauce and salt and pepper and basil.<br><br><br><br>
6... sliced up the veggie burger when it was cooked and put pieces back in pan with the cooked tofu slices and TVP. Added some more Olive oil as I wanted the end result to have more oil than I have had thus far in vegan pizzas. These toppings are ready<br><br><br><br>
7... added tofu/veggie burg/TVP toppings on pizza and then added red pepper/mushrooms mix<br><br><br><br>
8... put in oven at like 350F (hmm, how odd that I always go by F and not Celcius when cooking..hhmmm) for an appropriate amount of time (so crust was just getting a bit of golden colour in places)<br><br><br><br><br><br>
Anyway, that's a poor attempt at writing out a recipe (without any real amounts of items shown) as I just 'go with the flow' while cooking <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)"> ... but it came out really well.<br><br><br><br>
I'll have to add pineapple to this too next time (as I've always loved pineapple on pizza)
 

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yum, pineapple on pizza..<br><br><br><br>
i made calzones recently that were wonderful<br><br><br><br>
i sauted artichokes, spinach and onion/garlic in oil. once it was nice and soft i made a creamy sauce with earth balance, italian spices soy milk. pour this into the artichoke mixture. then took some flour mixed well with soymilk and added it to the mixture while stirring (just like gravy) when it becomes thick and creamy and seasoned well i put it on top of half of the rolled out pizza crust and then folded the crust over sealing all of the edges. brushed the pizza with olive oil and sprinkled with italian spices. baked in oven until nicely golden brown.<br><br><br><br>
while calzone is cooking i made my favorite spagetti sauce.<br><br><br><br>
once down i served the sauce on the side to keep the nice braked freshness of the calzone..<br><br><br><br>
YUM is all i can say!
 

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Peppers, pineapples and artichoke hearts with mushrooms are my usual toppings.<br><br><br><br>
I made a wholegrain crust (my favorite!) and topped it with chopped tomatoes, chopped basil, oregano, vegan parmo and a few kalamato olives--no sauce. Really enjoyed that one. Next time I'll drain the tomatoes better and add roasted garlic.
 
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