Flour Friday: Pizza

This cheesy goodness is completely vegan!

My favourite hobby in autumn is picking mushrooms, so we often eat forest mushroom. But if forest mushrooms aren’t available, you can substitute them with any mushrooms you can get. You can also use oat milk or any other plant based milk instead of soy milk, but in that case you may need to add a little more flour.

Mushroom Pizza

dough:
2,5 dl water
12 g (1/4 package) yeast
1 tsp sugar
pinch of salt
1-2 dl rolled oats
5-6 dl wheat flour
1-2 tbsp oil

toppings:
ketchup or mixture of ketchup and tomato puree
2 l chopped forest mushrooms (we had a combination of chanterelles and porchini)
1 tbsp oil
fresh basil and oregano

cheese sauce:
4 dl soy milk
4 tbsp flour
3 tbsp nutritional yeast
0,5 dl oil
1,5 tbsp ketchup
0,5 tsp paprika
0,5 tsp garlic powder
salt, pepper

Combine water, yeast, sugar and salt and stir until everything is dissolved in water. Stir in oats and knead a dough with a wheat flour, you may need little less or more. Add oil in the end of the kneading. Cover with a towel and allow to rise until doubled in size. Punch down and roll into rectangle size of a baking sheet, or make 2 round pizzas. Cover again with towel and allow to rise while you prepare the toppings.

Sauté the mushrooms on a pan until the water comes out of them. Discard the water or continue sautéing until it’s evaporated. Add oil and fry few minutes.

Whisk all the sauce ingredients together in a saucepan. Heat on medium (medium-high) heat, stirring frequently, until the sauce starts bubbling and gets thicker.

Spread a thin layer of ketchup on pizza dough, and spread the mushrooms next. Sprinkle herbs on top of the mushrooms. Pour cheese sauce all over the pizza and bake 20 minutes (or until it looks ready) in 225 Celsius degrees. Allow to cool a little before cutting.

Vegan Pizza Day

Since today is Vegan Pizza Day, we had pizza for dinner. Home made crust and tomato sauce, and tofu, olives, fresh tomatoes, sun dried tomatoes, onions, artichokes, seitan and bell pepper on top. Om nom nom.

VeganMoFo 2011 Pizza Post

We’ve posted about pizza in previous Mofos, so I guess we have to do it this year too. The filling is a little different than usual pizza filling and I strongly recommend trying it. I think other mushrooms would be good too, if chanterelles aren’t available.

Chanterelle Pizza

1 round pizza crust

1 l chanterelles
1 tbsp oil
1,5 dl tomato sauce
1,5 dl plain soy yogurt
0,5 tsp oregano
1-2 tbsp fresh parsley
(salt, pepper)

Put the chanterelles on a dry pan and sauté until the water comes out of them. Discard the water or continue sautéing until it’s evaporated. Add the oil and fry few minutes. Add the rest of the ingredients, mix and spread on the pizza. Bake and enjoy.

Saturday pizza party

A friend of ours had some ultra-delicious pictures of vegan pizzas in his Facebook page (heads up, Janne N!), and we felt like tasting a bit of the unhealthy yet tasty vegan goodness he had made. Then again, if you’re already vegan, you’re prolly spending more time on thinking what you eat than an average person.

Pizza Day

Today we had a pizza day. We made two big pizzas, so I think we’ll have a pizza day tomorrow too. We used this quick and easy pizza dough recipe, which is from Kaarina Roininen’s book Parhaat kotileivonnaiset. Regular yeast dough is better, but this is great when it’s already getting late when you start baking. Double the recipe if you want to make a pizza that is as big as the baking sheet.

Quick Pizza Dough

2,5 dl wheat flour or durum flour
2 tsp baking powder
pinch of salt
0,5 tsp garlic powder
2 tbsp oil
1 dl cold water

Mix the dry ingredients in a bowl. Add oil and water and mix with a spoon or a wooden fork. Cover a baking sheet with parchment paper and pat the dough on it. Put toppings on the dough and bake in 225 Celsius degrees about 20 minutes.

Toppings on the pizza number 1: Salsa barbecue (=kidney beans in tomato sauce), pickled mushrooms, onion and pineapple.

Toppings on the pizza number 2: Tomato paste, textured soy protein, onion, olives, corn and sun dried tomatos.

“Cheese” on both pizzas: 2 dl oat cream, 1,5 dl nutritional yeast, pinch of herb salt, turmeric and garlic powder. This makes enough for two big pizzas.