BBQ Vegetable Pita Pizza

Mozzarella or potato shreds? Well it looks like cheese shreds, but it’s potato which mimics the same look and texture to top the pizza. These personal BBQ pizzas were scrumptious! I roasted onions, cauliflower, zucchini, and mushrooms and used them to top a whole wheat pizza with sweet and spicy BBQ sauce. I added a sprinkle of shredded potato and a dash of nutritional yeast and popped them back in the oven to get crispy. I also made some extra pizzas with marinara for lunch the next day to switch it up and be prepared. I found a recipe for these on Pinterest, but they made their own sauce and pizza dough which I didn’t want to do. The Organic Brown Sugar BBQ sauce from TJ’s is so tasty and I like to use whole wheat pitas for pizzas because they’re a great size with no oil. You can use whatever vegetables you want to use to top these pizzas, but this combination was delicious!

BBQ Vegetable Pita Pizza

6 whole wheat pitas

Organic Brown Sugar BBQ sauce ( or your favorite)

1 small head of cauliflower in florets

10 oz baby Bella mushrooms, sliced

1 onion, sliced

1 large zucchini, halved and sliced

1.5 cup Frozen shredded potatoes, thawed

Nutritional yeast for topping

1. Preheat oven to 400* and roast vegetables with salt and pepper on two parchment lined pans for 30 minutes. Then turn oven up to 475*.

2. Combine all vegetables and on another parchment lined pan, lay out 6 pitas and top with 1-2 tbsp of bbq sauce each and spread.

3. Add a handful of the veggie mixture to each pizza and spread then add a little of the potato shreds to mimic cheese texture on top.

4. Sprinkle with a little bit of nutritional yeast and put back in the oven for 15-25 minutes until edges are golden and crispy.

Grilled Vegan Pizza

Grilled Vegan Pizza

Grilled Vegan Pizza

Everyone loves pizza night! Think going vegan means you can no longer enjoy one of the world’s favorite foods? NO WAY! Pizza can be so easily veganized and it’s still very much enjoyed at our house. We went over to my parent’s house last night for family dinner on Memorial Day and decided to make pizzas. We could make several and everyone could add what they wanted and be happy! My dad fired up the Green Egg with coals and heated the pizza stone so it was super hot, which ensures a crispy crust, and I’m in charge of the prepping of the pizzas in the kitchen. I roll them out, top them with toppings of choice, and then he grills them for 6-8 minutes until they’re bubbly and crisp!  It’s a family event that everyone enjoys, and we slice them all up and wish we made them more often.

Grilled Vegan Pizza

1 ball of Italian pizza dough (we get ours in the Publix deli)

3/4 cup Rao’s marinara sauce

1 onion, diced

8 oz baby Bella mushrooms, diced

1/2 large bag baby spinach

1 tsp minced garlic

5 oz tempeh sausage crumbles (Recipe here)

fresh basil leaves, torn on top

sprinkled with nutritional yeast

cornmeal for rolling and nonstick

  1. Heat Green Egg Smoker/Grill to 600-700* and heat up pizza stone for 10-15 minutes.
  2. In a skillet, saute onions, mushrooms, spinach, and garlic until soft. Prepare tempeh sausage and set aside.
  3. Using corn meal, roll out dough until thin in a circular shape about the size of the pizza stone.
  4. Sprinkle paddle with corn meal so that the pizza will easily slide off the paddle onto the pizza stone.
  5. Add pizza dough to paddle and top with marinara sauce, veggies, tempeh sausage, and sprinkle with nutritional yeast and torn basil.
  6. Slide to pizza stone and cook with lid closed for 6-8 minutes until crisp and cooked through.

img_2144

 

 

Roasted Veggie Pita Pizza

Roasted Vegetable Pita Pizza

Roasted Vegetable Pita Pizza

Friday means pizza! This super simple take on pizza was a hit in our house because it took about 10 minutes to make and turned out to be really tasty. I had the roasted veggies already made because I did a double batch of roasted veggies the night before for spaghetti, so I sautéed some sliced sweet onion and spinach to add to the veggie mix. Then you just top pitas with your favorite marinara, veggies, and I did a tiny sprinkle of Follow Your Heart vegan Parm and a sprinkle of nutritional yeast for a cheesy topping and popped them in the oven for 10-15 minutes.

Roasted Vegetable Pita Pizza

Whole wheat pitas, TJ’s have no oil

Rao’s marinara, or your favorite

Roasted eggplant, zucchini, and mushrooms, diced

sautéed onion slices, garlic, and spinach

Follow Your Heart Parmesan, only used about a tsp per pizza

Nutritional Yeast

  1. Preheat oven to 450*, top pizzas with your favorite toppings and then bake until pita edges get crispy, about 10-15 minutes.

This is a great recipe at the end of the week when you can use all of your leftovers to top the pizzas with. I used my traditional leftover veggies with marinara and I also used up my leftover portobello fajita veggies to make a Mexican pizza and used mango salsa instead of marinara. You can get creative and use up what you have and recreate it into something new. Plus- You can have a whole loaded pita pizza for about the same calories as one piece of traditional pizza, without the loads of fat and grease. Guilt free choice!

IMG_0404.jpg

Tempeh “Sausage”, Caramelized Onion, Roasted Eggplant, and Sundried Tomato Pizza on Whole Wheat Lavash

Tempeh "Sausage", Caramelized Onion, Roasted Eggplant, and Sundried Tomato Pizza on Whole Wheat Lavash

Tempeh “Sausage”, Caramelized Onion, Roasted Eggplant, and Sundried Tomato Pizza on Whole Wheat Lavash

YUM! It’s snowing again in Georgia tonight, and I’m crossing my fingers for snow day #3. A crispy, flavorful, hearty, and guilty pleasure worthy (but really healthy) slice of pizza (or two) is just what I had in mind for tonight. This tempeh “sausage” recipe is amazingly delicious crumbled on top of pizza, and I added some caramelized onions, roasted eggplant, and sundried tomatoes as well. High Carb Hannah said she uses these whole wheat lavash breads from Trader Joe’s and you can basically use them for anything. They’re 190 calories per bread and they make a pretty decent sized pizza, I ate half of mine. Rao’s Marinara is always my absolute favorite and it’s on sale right now so I had to buy a few jars because it’s the closest to homemade sauce you’ll ever find. Also, I can’t stand Daiya shredded cheese, but the So Delicious Mozzarella is much better so I had a sprinkle of that under all of the toppings and a sprinkle of Follow Your Heart Shredded Parmesan on top. I never like to add too much because it can overpower the taste of the pizza and just add unneeded calories. Caramelized onions cook low and slow for a while so you can’t rush this recipe, unless you make the onions and toppings ahead of time. It’s a really satisfying, craveable, yet nutritional pizza and I made a spinach and raspberry salad served as a side.

I follow Edgar Raw on instagram and he’s having a vegan pizza contest. I’m entering this pizza in the contest tonight and hope I’m one of the winners so wish me luck! Yay!

Tempeh “Sausage”, Caramelized Onion, Roasted Eggplant, and Sundried Tomato Pizza on Whole Wheat Lavash

Servings 2-4 (2 lavash pizzas)

2 Whole Wheat Lavash bread from TJ’s

1/2 cup Rao’s Marinara Sauce

1/2 cup So Delicious Mozzarella Shreds

1/4 cup Follow Your Heart Shredded Parmesan

3 Grain Organic Tempeh (cheap at TJ’s) and prepared using this “sausage crumbles” recipe Recipe here

1/2 large eggplant, sliced and quarted

a few tbsp sundried tomatoes

1 large yellow onion, halved and sliced

spray olive oil (TJ’s is just olive oil and no additives)

salt and pepper

  1. Preheat oven to 400* and heat a large sautè pan on medium. Spray with olive oil and add the sliced onion and few sprinkles of sea salt. Keep stirring off and on and they’ll take about 30 minutes to caramelize.
  2. Slice the eggplant and cut them into quarters, lay them on a paper towel and sprinkle with salt and let them expel the bitterness.
  3. In another sautè pan, prepare the tempeh according to the “sausage” recipe and I like to cook it extra long to get the bits all crispy and brown. There’s flavor in the brown as Carla Hall says.
  4. Lay lavash on a baking sheet and spread about a 1/4 cup of marinara on each lavash.
  5. Sprinkle with as much “mozzarella” as you’d like.
  6. Press the eggplant with another paper towel to absorb the water and rub the salt off, then add to a baking sheet sprayed with oil and then spray the eggplant triangles with oil. Bake for 10-15 minutes until crispy. Take out and bump up the oven temp to 500*.
  7.  Pile the “sausage”, eggplant, onion, and sundried tomato on to the pizzas and then sprinkle with a little vegan parmesan.
  8. Bake pizzas for 10-15 minutes until lavash is crunchy and cheese is as melted as vegan cheese gets. YUM!
    Tempeh "Sausage", Caramelized Onion, Roasted Eggplant, and Sundried Tomato Pizza on Whole Wheat Lavash

    Tempeh “Sausage”, Caramelized Onion, Roasted Eggplant, and Sundried Tomato Pizza on Whole Wheat Lavash

    Tempeh "Sausage", Caramelized Onion, Roasted Eggplant, and Sundried Tomato Pizza on Whole Wheat Lavash

    Tempeh “Sausage”, Caramelized Onion, Roasted Eggplant, and Sundried Tomato Pizza on Whole Wheat Lavash

 

 

Tempeh “Sausage”, Mushroom, Tomato and Kale Pizza

Tempeh "Sausage", Mushroom, Tomato, and Kale Pizza

Tempeh “Sausage”, Mushroom, Tomato, and Kale Pizza

What’s one thing I miss the most since becoming veganish? Pizza. Who doesn’t want pizza every weekend? I wanted to find pizza that was still worth daydreaming about, but was something easy we could make on a Friday night. There’s not many good vegan pizza places around here, and the dairy free cheese isn’t the best so we use it sparingly. This tastes great hot or cold and it’s the best pizza we can get our hands on.

3 grain tempeh prepared as “sausage” crumbles using the recipe attached.(recipe here)

½ cup marinara or pizza sauce

1 ball of whole wheat pizza dough

1 tbsp olive oil

2 tsp of italian seasoning

1 8oz button mushrooms, sliced,

3 handfuls kale, washed and chopped

8-10 cherry or grape tomatoes, halved

Daiya or So Delicious Mozzarella shreds

Vegan parmesan

Flour or cornmeal for dough

  1. Preheat oven to 500*.  
  2. Sauté mushrooms and kale in olive oil in a pan over medium heat until soft and add the tomatoes.
  3. Add the italian seasoning to the veggies and mix.
  4. Sprinkle cornmeal or flour and roll out dough to fit a baking sheet or a pizza pan.
  5. Top with marinara and spread for an even layer. Sprinkle with vegan mozzarella and then add the vegetables and “sausage crumbles” on top.
  6. Sprinkle with vegan parmesan and bake until crust is golden brown and cheese is melted, well as melted as vegan cheese gets, about 10-15 minutes.