Ok, I admit, I took a bite of the pizza before I remembered to snap a picture of it! But it was so irresistible that I just couldn’t wait.
The crust was made from scratch by Ryan, from Artisan Bread in 5 Minutes a Day. It was really tough to have enough flour when rolling the dough out so that it wouldn’t stick, but to not have too much so the dough wouldn’t move around. After we made the crust, we topped it with refried black beans mixed with mild Rotel, then added black olives. We also made the cheese from scratch based on a recipe in The Vegan Table. It’s made from cashews, nutritional yeast, soymilk, and agar agar (a type of seaweed). It’s pretty amazing! It tastes like cheese, has no cholesterol, and it actually melts on the pizza.
Once the pizza was baked (we went about 20 minutes at 450), we topped it with shredded lettuce, chopped tomatoes, and salsa. I also added some Tofutti sour cream and guacamole to mine. So good!
Ryan’s kryptonite is pizza – that was the hardest thing for him to “give up” when he became vegan. I’m pretty satisfied with cheeseless pizzas, but he’s not so much of a fan. I’m so glad we’ve got this cheese recipe to turn to when we just need a plain old pizza.