Vegan Pizzas

OTHER BOOKS BY JULIEHASSONVegan Diner150 Cupcake RecipesThe Complete Book of Pies125 Best Cupcake Recipes300 Best Chocolate Recipes125 Best Chocolate Recipes125 Best Chocolate Chip Recipes

CONTENTS

AcknowledgmentsIntroductionThe Pizza Kitchen

PantryEquipmentTips and Tricks

CHAPTER 1: Dough and CrustsCHAPTER 2: House-Made MeatsCHAPTER 3: Cheesy Sauces andSpreadsCHAPTER 4: The Classics

CHAPTER 5: Farmers’ MarketPizzasCHAPTER 6: Not Your UsualSuspectsCHAPTER 7: Global FlavorsCHAPTER 8: Sweet Pizza PiesResourcesMetric Conversions andEquivalents

ACKNOWLEDGMENTS Amillion thank-you’s to myincredible husband, Jay. Youcontinue to make every day afantastic adventure, and I know thebest is yet to come. I love youmadly!

A giant thank-you to mywonderful children, Sydney andNoah. I am so lucky to be yourmom. And, Noah, thank you foreating pizza for dinner every nightwithout a single complaint. Sydney,I’m so happy you could share inmany of the pizza-makingadventures, even when you wereaway at school. It was such fun to

pack you up buckets of pizza doughto take back to school with you.

I also want to thank everyoneinvolved with putting this booktogether. A giant thank-you to Lisaand Sally Ekus, for recommendingme for this incredible project. It’salways a pleasure working with youtwo. Another giant thank-you toJean Lucas, my editor at AndrewsMcMeel, for making this bookhappen. I am extremely excited tobe a part of this project! Thank youalso to Diane Marsh, Dave Shaw,and Carol Coe.

Mom, thank you for sharingyour love of delicious, healthy food

with us. We learned firsthandthrough our backyard garden, theearly-morning co-op buying trips todowntown LA, and loaf after loaf ofyour fresh-baked bread. To myalways adorable brother, Jon—it’sso much fun having two chefs in thefamily. We may live in differentcities, but we share meals almostevery day. Thank you, Dad andEllen, for sharing my books with allof your clients. You may need tostart building custom pizza ovensvery soon.

A really big thank-you to DanButler, the man behind the magicalSoy Curls; the awesome folks at

Bob’s Red Mill; and MadhavaNatural Sweeteners. Your productsare the best!

And, last but not least, thank-you to my wonderful crew of tastetesters, who so enthusiasticallybaked and tested pizza recipes,always giving me your honestfeedback: Kelly Cavalier, ShereeBritt, Kim Logan, Marti Miller-Hall, Jen Carlton Bailly, DanielleAquilino, Rebekah Reid, SaraGoldstein, Matthew Bo, DaveGibbons, and Cat DiStasio.

INTRODUCTION Pizza has always been super closeto my heart. When I was growingup, pizza was a special treat. Welived in Topanga Canyon, which isa rural area of LA, tucked awayfrom civilization. At the time, itwas a very long drive to the nearestpizza parlor, which was all the wayout in Malibu. So it wasn’tsomething that we got to do veryoften. But my brother and I knewthat life was good if our parentspacked us into our cherry red Volks-

wagen hatchback to head out toStraw Hat Pizza. I can stillremember the old movies playingon the wall, and big, frosty pitchersof root beer. Pizza was somethingspecial.

When my husband and I gotmarried, we would throw big pizzaparties in our backyard, withbuckets of homemade dough andgiant platters of toppings, all madeto order and baked on top of ourbarbecue grill. Those parties wereso much fun! Seriously, if you wantto impress your guests, throw yourhomemade pizza dough on the grilland watch everyone ooh and aah.

Pizza making became ourfamily tradition. Yes, we couldhave easily gone to our local pizzajoint and ordered pizza, but there isnothing like the homemadegoodness of fresh pizza, made toorder in your own kitchen orbackyard. Once you’ve hadhomemade pizza, it’s hard to eatpizza any other way, except maybein Italy, but that’s a whole otherstory.

As our kids got older, ourpizza parties continued, whether forfamily dinners or birthday parties,or whenever the mood struck. Ourkids loved to jump in and help,

kneading the dough, topping thepizzas with whatever veggies theywere currently eating at the moment,and customizing their creationsaccording to their own personaltastes.

The pizza love went beyondour house too. I taught a lot ofcooking classes in LA, with thepizza classes always filling up first.People seem to think that pizza isvery labor-intensive to make athome, with hours of prep required.This couldn’t be further from thetruth! With a little planning, you canmake the dough ahead of time andpull it out of the fridge in time for

dinner.Once I became vegan, I began

to rethink and reconstruct myhomemade pizzas. Instead of usingdairy cheese, I made creamy vegancheese sauces or used store-boughtvegan cheese shreds, or I didwithout the cheese altogether andused a basil or sun-dried tomatopesto. Of course, the toppings areeasy-peasy, with lots of freshveggies, vibrant flavored spreads,and even vegan sausage, should youfeel the need. Yes, you can find alarge variety of vegan sausages andmeats at most grocery stores thesedays. So all of the basic elements

are still there: the crispy crust, thesauce, lots of toppings, and even thecreamy cheese. Vegan pizza notonly is delicious, but also happensto be a healthier choice, without thefat-laden cholesterol of the usualpizza pie.

I’ve created some super-easypizza dough recipes, even for thosethat are fearful of yeast and thewhole bread-making process. Ihave taken my tried-and-true doughrecipe, the same one that I havebeen making for over twenty years,and made it almost foolproof.Thanks to the groundbreaking workof authors like Suzanne Dunaway,

with her fabulous book No Need toKnead, and Zoë François and JeffHertzberg, with their extraordinaryno-knead bread books, I was ableto take my tried-and-true pizzarecipe, increase the water, and skipthe kneading step. The results wereabsolutely stellar, better than ever,and the easiest dough that I’ve evermade. All you need is a bucket or alarge bowl and a fork for mixing,and you’re ready to go.

If you’ve been nervous abouttrying your hand at making dough,now is your chance to learnsomething new. Grab some flour, abucket, and a fork, and go make

yourself some pizza dough! Thisbook is brimming with deliciousrecipes, from vibrant flavoredpestos and spreads, meatless andwheatless quinoa crumbles, andpizza combos like Chili Mac Pizza,Peanut Barbecue Pizza, andEggplant Parmesan Pizza, to freshvegetable–laden pizzas like SweetPotato and Kale Pizza; Corn, Pesto,Zucchini, and Tomato Pizza; andAsparagus, Tomato, and PestoPizza. And let’s not forget aboutdessert pizzas too, like BabkaPizza, Berry Pie Pizza, andCoconut-Caramel Pizza. So nowyou can create your own pizza

traditions. Think pizza parties forsummer entertaining, or “top yourown” pizzas for your next dinnerparty. Have fun creating pizzamasterpieces, right in your ownkitchen. All of the ingredients thatyou will need to make your pizzasare in the pantry section. Thenyou’ll be on your way to creatingyour own artisanal pizzas wheneverthe mood strikes.

THE PIZZAKITCHEN

PANTRYHaving a well-stocked pantry is agreat way to be able to make pizzaon the spot, whenever the moodmight strike. It’s perfect for busyweeknights when you want to makea delicious dinner, but don’t want tospend the time running to the storefor ingredients.

AGAVE SYRUP: Agave syrup is anatural sweetener made from theagave plant. Agave has a color,

consistency, and taste similar tohoney and comes in both light andamber. I really like Madhava andWholesome Sweeteners brands ofagave.

FLOUR: Look for specialty floursin well-stocked grocery or healthfood stores or online. I especiallylike the wonderful flours fromBob’s Red Mill and AuthenticFoods and used their flours for therecipes in this book. Note that therecan be a difference in brands andtypes of flour, sometimes requiringrecipes to need a touch more or lesswater. Weather can also play a role

in this too. If it is cold, it may takelonger for the dough to rise, and if itis dry, you may need to add moreliquid or less flour.

BROWN RICE FLOUR: Brownrice flour is made by milling brownrice into flour. My two favoritebrands are Bob’s Red Mill andAuthentic Foods.

FINE CORNMEAL: Fine-grindcornmeal is stone ground fromwhole yellow corn. I prefer the finegrind in the gluten-free dough, as itcontributes to a better texture.

SORGHUM FLOUR: Sorghum is amillet-like cereal grain, which isground or milled into a soft, fine,gluten-free flour. It is a powerhouseof nutrition, and adds a superbflavor to gluten-free baking. Myfavorite is the “sweet” whitesorghum flour from Bob’s Red Mill.

SWEET RICE FLOUR: Sweetwhite rice flour is made from high-starch, short-grain rice and is verydifferent from regular rice flour.Please note that sweet rice flour isdefinitely not interchangeable withregular rice flour. Sweet rice flouris what binds everything together in

the quinoa crumble recipes, so it isvital that it sticks everythingtogether perfectly, without allowingthe crumbles to fall apart or becometoo gluey. There can be a bigdifference between brands of sweetrice flour. The two brands that Ihave found to work best in thequinoa crumble recipes are Bob’sRed Mill and Authentic Foods. Ifyou use another brand, you mayneed to add less of it to the recipe,depending on the brand. I found thatthe packages of sweet rice flourfrom Asian markets worked theworst in the recipes. MochikoSweet Rice Flour will work, but

seems to be a somewhat strongerflour, so start with 3 to 4tablespoons in the recipe, and addmore as needed.

TAPIOCA STARCH/FLOUR:Tapioca starch is a starch extractedfrom the cassava root and iscompletely gluten-free. Take note,though, that not all brands oftapioca starch are created equal. Ifind that some brands of tapiocastarch can have an off flavor, andthat some vary in their absorptioncapabilities. My favorite go-tobrands of tapioca starch areAuthentic Foods and Shiloh Farms.

UNBLEACHED ALL-PURPOSEFLOUR: Unbleached all-purposeflour is milled or ground fromwheat berries. I prefer theunbleached, as it is neverchemically bleached or bromated.

WHITE RICE FLOUR: White riceflour is made by milling white rice.I like to use white rice flour in mygluten-free crust, as it makes thecrust crispier.

WHITE (OR LIGHT) SPELTFLOUR: White spelt flour is madeby grinding whole spelt grains intoflour and then removing most of the

bran and germ.

WHITE WHEAT FLOUR: Whitewheat flour is a whole wheat flourmade from a new variety of hardwheat. It is stone ground, with aslightly sweet taste, light texture,and creamy color after baking. It’smy favorite variety of whole wheatflour.

WHOLE GRAIN SPELT FLOUR:Spelt is an ancient variety of wheat,with a delicious nutty flavor. Theflour is made by grinding wholespelt berries. It is not gluten-free.

WHOLE WHEAT FLOUR: Thisflour is made by grinding wholewheat berries. It has all of thenutritious bran and germ still intact.

GOCHUJANG: Gochujang is aKorean hot red pepper paste. It’snot the same as Sriracha sauce andis actually a fermented chili paste,made from glutinous rice powdermixed with powdered fermentedsoybeans and red peppers. Theflavor is very deep and complex,and I highly recommend searchingthis paste out. The flavors willamaze you. You can find it at Asianmarkets and grocery stores, and

online.

INSTANT YEAST: Instant yeastmakes pizza crusts almostfoolproof. I particularly like theSAF brand, as well as Red StarQuick-Rise Yeast (which are bothmanufactured by the samecompany). Instant yeast is very easyto use (no need to proof or pre-dissolve your yeast). It’s also fast-acting and very reliable, even forbeginners. Look for instant yeast ininexpensive 1-pound packages inclub stores, restaurant supply storeslike Cash and Carry and Smart andFinal, or online stores such as King

Arthur Flour. Keep your yeast in thefreezer in an airtight container for ayear or more (allow it to come toroom temperature before using).Instant yeast is sometimes sold orlabeled as quick yeast, rapid-riseactive dry yeast, or fast-rising orfast-acting dry yeast. Make sure tonot let the dry yeast come intodirect contact with salt or sugar.Mix your flour, salt, sugar, etc.,together first and then add youryeast.

LIQUID SMOKE: Liquid smokeadds a wonderfully smoky flavor torecipes. It is in fact vegan and

natural, although check theingredients label because somevarieties add unnecessaryingredients.

NUTRITIONAL YEAST FLAKES:Dried flakes derived from yeast arehigh in B vitamins, protein, andminerals. Nutritional yeast also actsas a flavor enhancer in food. Iespecially love Red Star brandnutritional yeast flakes, which havea great flavor. They will last a longtime if stored in an airtightcontainer in a cool, dark place. Istore mine in the pantry.

QUINOA: Quinoa is an ancientgrain that is quick cooking, is acomplete protein, and is packedwith vitamins and minerals. It has anatural, bitter coating that needs tobe rinsed off before cooking. Somebrands, like Bob’s Red Mill, havealready removed it beforepackaging. I like to use quinoa incombination with texturedvegetable protein (TVP) or texturedsoy protein (TSP) for QuinoaCrumbles.

SALT: All of the recipes in thisbook were tested with fine sea salt.

SMOKED PAPRIKA: Smokedpaprika is also known as pimentónor Spanish paprika. When used incooking, it imparts a fantasticsmoky flavor to food.

SOY CURLS: Soy curls are adelicious and versatile productmade from whole, non-GMOsoybeans. These come in driedstrips and simply need to bereconstituted in hot broth or waterfor 10 minutes. They are availableonline and in some health foodstores.

SUGAR: Not all sugars are vegan,

as cane sugar is sometimes filteredthrough bone char (from animals).Organic sugar, also sometimeslabeled as evaporated cane juice, isprocessed without the use of bonechar. I prefer to use organic sugar.

TAHINI: Tahini is hulled andtoasted sesame seeds that have beenground into a paste. It’s rich incalcium and protein, with a creamyand nutty flavor.

TAMARI: I love tamari’s rich andsavory flavor. It adds a littleumami, or meaty savoriness, to arecipe, whenever you need a deeper

flavor. You can substitute regular orlow-sodium soy sauce for thetamari in all of the recipes in thisbook. If you can’t find low-sodiumtamari, which is what I prefer, youcan add a little water to yourtamari, mixing two-thirds tamariwith one-third water, or even up toone-half tamari and one-half water.The version with water may not lastas long, so I suggest refrigerating itand using it within a couple ofweeks.

TVP OR TSP: Textured vegetableprotein (TVP) and textured soyprotein (TSP) are both essentially

the same thing. They’re made fromdefatted soy flour, which is low infat, high in protein, and cooksquickly. There is also an organicTSP that can be used, whichsometimes requires a little less hotwater to rehydrate than the non-organic version. If it seems too wet,simply sprinkle in a little more ofthe dry TSP to absorb the rest of thewater.

VEGAN SOUR CREAM: There area couple of brands of vegan, non-dairy sour cream on the market. Myfirst choice is Tofutti, which is whatI used for testing the recipes in this

XANTHAN GUM: Xanthan gum isused to add volume and viscosity togluten-free bread and baked goods.

EQUIPMENTIn the grand world of pizza baking,there are a few kitchen tools andequipment that will not only helpmake your life easier, but also makepizza prep a snap. Drawing on myexperience in professional kitchens(and my love of kitchen gadgets),this is a list of equipment that willturn your kitchen into a mini vegan

pizzeria.

BLENDER: This really helps in avegan kitchen, from blendingcashews into a silken cream towhipping silken tofu into a lusciousmousse. There are two brands that Iuse and love: the infamous Vitamixand the Blendtec Total Blendermodels. Power and wattage domake a huge difference when itcomes to a blender, as the strongerthe motor, the better job it doesblending your ingredients. BothVitamix and Blendtec can blendcashews and water into a super-creamy milk, without a trace of

grittiness from the nuts.

CAMBRO BUCKETS: Cambrobuckets are food-safe containerswith a tight-fitting lid that areabsolutely perfect for mixing andstoring your dough. The 4- and 6-quart sizes are very versatile andwill hold a regular batch of dough,plus allow room for rising. The 6-quart size will probably hold thelarge batch of dough as well (butyou may not want to put the lid ontoo tight, to allow room for thegases that build up). I usually justuse an 8-quart bucket for the doublebatch of dough, although the bucket

may not fit in most refrigerators.For the gluten-free dough, a 4-quartsize works great. These buckets areunder $10, and you can find them atlocal restaurant supply stores oronline, such as at Amazon.com orKing Arthur Flour. The other thingthat I love about Cambro buckets isthat they have markings on them, soyou can visually see how much thedough has risen.

CAST-IRON PIZZA PAN: I lovethe Lodge Pro Logic cast-iron 14-inch pizza pan, which produces anice crisp crust, much like pizzasbaked on a pizza stone. No greasing

necessary, and the size gives yousome flexibility with the size pizzayou want to bake.

DIGITAL KITCHEN SCALE: Thisis truly the most accurate way tobake, especially when you wantconsistent results every time. I haveincluded ingredient weights for thedough recipes in this book, so thatyour dough will always come outperfectly. Digital scales also makebaking and cooking easier andfaster, since you can keepmeasuring the ingredients into thesame bowl, zeroing it out eachtime. Look for digital scales with a

tare function that measures in bothgrams and ounces. Find them inwell-stocked kitchen stores andonline. There are many excellentbrands to choose from. My kitchenscale is an Escali, which I havebeen using daily for the past sevenyears.

INSTANT-READTHERMOMETER: If you don’talready have one of these importantbaking tools in your cabinet, Isuggest you run out and pick one up.They are relatively inexpensive.When you are making yeasteddough, it is imperative not to use

water that is too hot, or else you cankill the yeast. This tool will preventthat from ever happening. Look forthese thermometers in kitchenstores, restaurant supply stores, andonline.

LIQUID MEASURING CUPS: Themost accurate way to measureliquid ingredients is in glass orplastic liquid measuring cups with alip or spout. I like to keep a varietyof different sizes in my kitchen forbaking.

METAL DRY MEASURING CUPS:With the exception of a digital

scale, this is the most accurate wayto measure dry ingredients, and theway that I measure my flour if I’mnot using a digital scale. Alwaysspoon your flour or other dryingredients into the cup and levelthe top by scraping across with theflat side of a knife (or skewer).This will give you an accuratemeasurement.

METAL MEASURING SPOONS:This is the most accurate way tomeasure small amounts of bothliquid and dry ingredients, if you’renot using a scale.

OVEN THERMOMETER: If youroven temperature seems wonky,grab yourself an oven thermometer.It will let you know where youroven is at, and if you need to makeany adjustments to the temperaturesetting.

PIZZA PEEL: When I first bought apizza peel, I wondered how often Iwould use it. Wow, was I surprised,as I found it enormously useful!Once my dough is rolled out, I liketo put it on a piece of parchmentpaper and slide it onto a pizza peel.That way it’s super simple to slideit onto the hot pizza stone. If you

don’t have a peel, you can flip abaking sheet upside down and use itas you would a peel. Well, sort of.Pizza peels are often under $20.

PIZZA STONE: You can find pizzastones at most kitchen or club storesthese days. I have a run-of-the-millstone, which I preheat at the sametime that I’m preheating my oven.Pizza comes out so much crispieron a preheated stone, which in mybook makes it worth the $15 to $30price tag.

ROLLING PIN: You can shape yourpizzas by hand, by either hand-

stretching or twirling the dough, orroll it out with a rolling pin. If youchoose a rolling pin, I highlysuggest using a silicone one, eithera little one that fits in your hand or alarge, heavy one. You can find themin specialty kitchen shops or online,such as at Amazon.com.

SILICONE ROLLING MAT: This isan incredibly useful and awesometool for rolling out dough. The matthat I used is a Silpat Roul’Pat,which is made by the samecompany that makes Silpat siliconebaking-sheet liners (which can alsobe used in a pinch too). I

recommend checking these out,since you can use less flour to rollyour dough, which results in abetter textured crust. The Roul’Patalso works really well for piedough too.

TIPS AND TRICKS

• Read the entire recipe throughbefore starting. This way youknow both the steps and theingredients in the recipe beforeyou start.

• Make sure that your oven is

properly preheated before baking.It will probably take between 15and 20 minutes to preheat,depending on your oven. All ofthe pizzas in this book are bestbaked in a preheated 500°F oven.Don’t worry if your oven onlygoes to 450°F. It will still work,although it might take the pizza afew minutes longer to bake.

• When measuring dry ingredients,try to weigh out all of youringredients. If you don’t have adigital scale, then spoon your dryingredients into dry measuringcups or spoons, and level the tops

by scraping across with the flatside of a knife (or skewer).

• If you don’t have a thermometer tocheck the temperature of yourwater, make sure to use warm tapwater. Never microwave or boilyour water first, as it’s sure to getthe water too hot. If the water istoo hot (you never want it over130°F), it will kill your yeast.

• KNOW YOUR DOUGH: This isnot your nona’s pizza dough. Thisis a very wet dough, which youmay be tempted to add a bunch offlour to, to firm it up, but please

don’t. The wet dough has so muchflavor, and adding too much flourwill change it. So this is what youwant to do: Start with a littleflour on your work surface(maybe a couple of tablespoonsor so to begin with, dusted overthe surface). Oh, and if youhappen to have a silicone Silpator Roul’Pat mat, use it here! Ifyou have a scale, weigh yourdough out. The Easy-Peasy PizzaDough should weigh 179 grams,or 61/4 ounces, for a small pizzaand 359 grams, or 121/2 ounces,for a large. Lightly dust yourdough with flour on both sides,

and stretch or roll it out into 1large or 2 small rounds, as thinlyas you can get it. Sprinkle withadditional flour if you need it. Ilike to make my small pizzasabout 11 inches and the largebetween 14 and 15 inches. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if your dough istoo sticky.

• You can use the gluten-free doughfor most, if not all, of the pizzarecipes in this book. Justremember to make thin-crusted

individual pizzas with it.

• HOST A PIZZA PARTY! Pizzaparties are one of my favoriteways to entertain. Make up a bigbatch of dough several daysahead of time and keep it in yourfridge. Then all you have to do isprep the toppings and you’re goodto go. Have a fun variety of freshtoppings, like vegan cheese,pesto, tomato sauce, olives,sliced bell peppers, finely slicedonions, and mushrooms. Roll orshape small pizzas, and placethem on parchment paper rounds.Use pieces of cardboard, paper

plates (if the pizzas are smallenough), or thin cutting boards asmakeshift pizza peels (for supportwhen transporting them to theoven). Write everyone’s name onthe parchment, and let your guestsgarnish with their choice oftoppings. Either bake the pizzas inthe oven or on a preheatedbarbecue grill (with a closablelid to simulate an oven).

• USE WHAT YOU’VE GOT: Off-the-cuff pizzas are awesome! Ifwhat you’ve got in your fridge isa green bell pepper, an onion, andsome barbecue sauce (along with

some rising or refrigerateddough), then you’re set. There isno one proper way to make apizza. Experiment with flavors,use what you’ve got, and, most ofall, have fun. Is there really evera bad homemade pizza? I thinknot.

• CREATE YOUR OWNMASTERPIECE PIZZAS: Thinkof the recipes in this book as adelicious starting point orlaunchpad to your new veganpizza–making career. I’ve givenyou the base recipes (crusts,sauces, and faux meats), from

which you can continue building.Just think of the bounty ofincredible vegetables at yourlocal farmers’ market, which is aperfect place to start. Love wildmushrooms? Create a mushroomlover’s pizza, complete with afinish of truffle salt and truffle oil.Have a hankering for broccolirabe or roasted butternut squashpizza? Make yourself one. Do youfancy fresh summer peaches orapricots? Top a baked pizza crustwith a swirl of lightly sweetenedvegan cream cheese or sourcream (with a hint of almondextract, lemon zest, or the seeds

from a vanilla bean). Top withslices of fresh apricots orpeaches (or luscious summerberries), and you have an amazingdessert.

• GET CHEESY: Vegan cheese canbe a dream come true, but thereare a couple of things that I havelearned along the way. Numberone: Less is more. A little vegancheese goes a long way. I thinkthat a fantastic vegan pizza is notabout how much cheese you cantop it with, but about using justenough to add a nice creaminessto your pie. And, hey, if you

decide that you still want morecheese on your pizza, go for it.Number two: I found that vegancheese (especially the Daiyabrand) melts best if layered righton top of the sauce and under allof the fresh vegetables andtoppings. You want the cheese tobe nice and melty, not crisp andbrowned.

• If you have extra pizza dough onyour hands, make breadsticks orsandwich rolls. For breadsticks,simply roll the dough on a well-floured surface into thin sticks(remember rolling clay into stick

shapes for pinch pots in gradeschool? Just like that!). Place theunbaked breadsticks on aparchment paper–lined bakingsheet and bake in a preheated450°F oven until golden brown.You can also brush the unbakedbreadsticks with a little olive oiland sprinkle them with a varietyof seeds and coarse salt. To makerolls, shape the dough intosandwich-size rolls or buns on awell-floured surface, place theshaped rolls on a parchmentpaper–lined baking sheet, coverwith a towel for 30 minutes to letrise slightly, and bake in a

preheated 450°F oven until nicelygolden brown and crisp on theoutside.

• MOST OF ALL, HAVE FUN!

1 DOUGH ANDCRUSTS

EASY-PEASY PizzaDough

Pizza Dough for ACROWD

White WHOLE WHEATPizza Dough

SPELT Dough

GLUTEN-FREE PizzaDough

CORNMEAL Dough

EASY-PEASY PIZZADOUGHMakes 2 large (14- to 15-inch) or 4individual (about 11-inch) thin-crust pizzasThis dough is one that I have beenmaking for about twenty years, andit always comes out perfect. Theonly change that I’ve made is,instead of kneading it like I used todo, I was inspired by the no-kneadmethod in Artisan Bread in FiveMinutes a Day, by Jeff Hertzbergand Zoë François, and now simplystir the ingredients together. The

dough is delicious and flavorful andis super easy to make. Plus, nomixer required! The dough willkeep in the refrigerator for up to 5days, so you can make the doughahead of time, and bake-off a quickand delicious pizza for dinner.

3 cups (408 grams) unbleached all-purpose flour1 teaspoon (6 grams) fine sea salt2 teaspoons (7 grams) instant yeast,at room temperature11/4 cups (277 grams) warm water(110° to 120°F)2 tablespoons (20 grams) extra

virgin olive oil2 tablespoons (32 grams) agavesyrup, or 2 tablespoons (24 grams)light brown sugar, packed

1 In a large bowl or a food-safe 4-quart plastic Cambro bucket,combine the flour and salt, mixingwell with a fork. Sprinkle theyeast on top of the dry mixture,and add the warm water, oliveoil, and agave or sugar, and stirwith a fork until everything iscombined well and there are notraces of flour left. If the doughseems dry, add a little more wateras necessary to make a soft, moist

dough. There is no need to kneadthis dough.

2 Cover the bowl or bucket withplastic wrap or a fitted lid, andset aside in a warm place to risefor 2 to 3 hours (or up to 6 hours).At this point, you can alsorefrigerate it, covered, for up to 5days, or divide the dough into 2or 4 pieces and freeze them in asealed zip-top bag (with room fordough expansion) for up to 2weeks. Thaw the frozen doughovernight in the refrigeratorbefore shaping.

3 Shape and bake the pizzaaccording to the recipedirections.

VARIATION: For even moreflavorful dough, reduce the yeast to1/2 teaspoon, and let rise for about18 hours before using orrefrigerating to use at a later time.Don’t do this with the gluten-freedough.

TIP: If you don’t have athermometer, make sure that yourwater isn’t too hot. It should bewarm water from the tap, not heated

in the microwave or boiled. If thewater is too hot, it can kill theyeast.

SIDEBARAfter making many, many batches ofpizza dough, I started thinking abouta trick that bakeries often use. Theytake a piece of the previous dough

(about 3 ounces or so), and add it tothe new dough, which infuses a lot

of flavor. I gave it a try and itworked beautifully. Just make sureto stir the dough into the hot water

first, so that you can break it up andit will mix into the new dough more

easily. Then add the rest of yourwet and dry ingredients, stirringuntil it’s well mixed. I have been

doing this for a while now, and Ican only imagine how flavorful it

will continue to get. Remember thatthe dough won’t keep longer than

about 5 days, so if you want to keepthis going, you’ll need to make anew batch of pizza dough every

week or so (or freeze your piece ofdough for up to 1 month).

PIZZA DOUGH FORA CROWDMakes 4 large (14- to 15-inch) or 8individual (about 11-inch) thin-crust pizzasPizzas make fabulous party food,whether you’re making tiny ones forappetizers, individual pizzas, oreven pizzas on the barbecue. Sowhen you’ve got a group comingover, make up this large batch ofdough, which you can start muchearlier in the day.

6 cups (816 grams) unbleached all-

purpose flour2 teaspoons (12 grams) fine sea salt2 teaspoons (7 grams) instant yeast,at room temperature21/2 cups (554 grams) warm water(110° to 120°F)1/4 cup (40 grams) extra virginolive oil1/4 cup (64 grams) agave syrup, or1/4 cup (48 grams) light brownsugar, packed

1 In a very large bowl or a food-safe 6- or 8-quart plastic Cambrobucket, combine the flour andsalt, mixing well with a fork.

Sprinkle the yeast on top of thedry mixture, and add the warmwater, olive oil, and agave orsugar, and stir with a fork untileverything is combined well andthere are no traces of flour left. Ifthe dough seems dry, add a littlemore water as necessary to makea soft, moist dough. There is noneed to knead this dough.

2 Cover the bowl or bucket withplastic wrap or a fitted lid, andset aside in a warm place to risefor 2 to 3 hours (or up to 6 hours).At this point, you can alsorefrigerate it, covered, for up to 5

days, or divide the dough into 4or 8 pieces and freeze them in asealed zip-top bag (with room fordough expansion) for up to 2weeks. Thaw the frozen doughovernight in the refrigeratorbefore shaping.

TIP: For a personal-size pizza,each ball of dough should weighabout 179 grams or 61/4 ounces, anda large pizza 359 grams or 11/2ounces.

WHITE WHOLEWHEAT PIZZADOUGHMakes 2 large (14- to 15-inch) or 4individual (about 11-inch) thin-crust pizzasWhite wheat adds a delicious andnutty flavor, as well as addednutrition, to your pizza crust. Youcan play around with thepercentages of wheat flour, addingmore or less depending on yourtaste. I love this dough, and my sonhappily eats it without asking if it’swhole wheat (the ultimate test)!

2 cups (259 grams) white wheatflour1 cup (133 grams) unbleached all-purpose flour1 teaspoon (6 grams) fine sea salt2 tablespoons (24 grams) packedbrown sugar2 teaspoons (7 grams) instant yeast,at room temperature11/4 cups (277 grams) warm water(110° to 120°F)2 tablespoons (20 grams) extravirgin olive oil

1 In a large bowl or a food-safe 4-quart plastic Cambro bucket,

combine the flours, salt, andbrown sugar, mixing well with afork. Sprinkle the yeast on top ofthe dry mixture, and add the warmwater and olive oil, and stir withthe fork until everything iscombined well and there are notraces of flour left. If the doughseems dry, add a little more wateras necessary to make a soft, moistdough. There is no need to kneadthis dough.

2 Cover the bowl or bucket withplastic wrap or a fitted lid, andset aside in a warm place to risefor 2 to 3 hours (or up to 6 hours).

At this point, you can alsorefrigerate it, covered, for up to 5days, or divide the dough into 2or 4 pieces and freeze them in asealed zip-top bag (with room fordough expansion) for up to 2weeks. Thaw the frozen doughovernight in the refrigeratorbefore shaping.

VARIATION: If you can’t findwhite wheat flour, you cansubstitute regular whole wheat

flour, which will give the dough aslightly more pronounced wholewheat flavor and darker color.

SPELT DOUGHMakes 2 large (12- to 14-inch) or 4individual (8- to 9-inch) thin-crustpizzasSpelt is actually a distant cousin ofdomestic wheat, with a lovely, nuttyflavor. Although spelt flour doescontain gluten, it contains less,which makes it easier for somepeople to eat who are sensitive towheat.

31/4 cups (383 grams) white speltflour1 teaspoon (6 grams) fine sea salt

2 teaspoons (7 grams) instant yeast,at room temperature11/4 cups (277 grams) warm water(110° to 120°F)2 tablespoons (20 grams) extravirgin olive oil2 tablespoons (32 grams) agavesyrup

1 In a large bowl or a food-safe 4-quart plastic Cambro bucket,combine the flour and salt, mixingwell with a fork. Sprinkle theyeast on top of the dry mixture,and add the warm water, oliveoil, and agave, and stir with the

fork until everything is combinedwell and there are no traces offlour left. If the dough seems dry,add a little more water asnecessary to make a soft, moistdough. If the dough is super wet,you can stir in a little more flour.Remember that this is a wetterdough. There is no need to kneadthis mixture.

2 Cover the bowl or bucket withplastic wrap or a fitted lid, andset aside in a warm place to risefor 2 to 3 hours (or up to 6 hours).At this point, you can alsorefrigerate it, covered, for up to 5

days, or divide the dough into 2or 4 pieces and freeze them in asealed zip-top bag (with room fordough expansion) for up to 2weeks. Thaw the frozen doughovernight in the refrigeratorbefore shaping.

VARIATION: Use half wholegrain spelt flour and half whitespelt flour for a stronger wholegrain flavor and color. Sometimeswhole grain spelt flour may need a

touch more or less water. Thedough should be very moist andsoft.

GLUTEN-FREEPIZZA DOUGHMakes 4 individual (9-inch) thin-crust pizzasIf you’re looking for a crisp, chewy,thin-crust gluten-free pizza, then thisis your recipe. Part of the magicherein lies with the hard applecider or gluten-free beer, which notonly creates a nice chemistry withthe yeast, but also adds a reallylovely depth of flavor to this crust.This recipe was inspired by agluten-free crust from the fabulousbread-baking duo of Zoë François

and Jeff Hertzberg.

11/2 cups plus 2 tablespoons (239grams) white rice flour1/4 cup (30 grams) brown rice flour1/3 cup (38 grams) tapiocaflour/starch1/3 cup (54 grams) fine yellowcornmeal2 tablespoons (23 grams)granulated sugar1 teaspoon (6 grams) fine sea salt1 teaspoon (3 grams) xanthan gum2 tablespoons (12 grams) goldenflax meal1/4 cup (57 grams) boiling water

1 tablespoon (9 grams) instantyeast, at room temperature1/2 cup (112 grams) warm water(110° to 120°F)1/2 cup (112 grams) gluten-free hardapple cider (alcoholic, not juice) orgluten-free beer, at roomtemperature2 tablespoons (20 grams) extravirgin olive oil

1 In a large bowl or a food-safe 4-quart plastic Cambro bucket,combine the white rice flour,brown rice flour, tapiocaflour/starch, cornmeal, sugar, salt,

and xanthan gum, mixing well.

2 In a cup or very small bowl,whisk together the flax meal andthe boiling water. Make sure tomix it right away, or it can getlumpy. After about a minute ortwo, the mixture will becomethick and viscous. Set aside tocool for a couple of minutes.

3 Sprinkle the yeast over the dryingredients. Add the warm water,cider, and olive oil to the bowl orbucket, along with the flaxmixture. Using a fork or woodenspoon, mix until the dough comes

together and all of the flour ismixed in. Cover the bowl orbucket with plastic wrap or afitted lid, and set in a warm spotto rise for 2 to 3 hours (or up to 5hours), until doubled in size.

4 Bake as directed according to therecipe directions.

VARIATION: You can substitutesorghum flour for the white riceflour, although it will produce asofter crust.

TIPS: This dough needs to beshaped into individual thin crust

pizzas. It doesn’t work well as alarge or thick-crusted pizza. Also,this dough is best used the same daythat it’s made. Extra dough can bebaked as untopped flatbreads,which are delicious! You can usethis dough for most, if not all, of thepizza recipes in this book. Justremember to make thin-crustedindividual pizzas with it.

This recipe really works best withfine cornmeal. When you roll outyour dough, use white rice flour,which will help give you thecrispiest crust. This recipe can bedoubled to make 8 individual

pizzas.

SIDEBAR Make sure that the hard cider

doesn’t contain honey, which wouldmake it not vegan. Although a fewbrands do contain honey, most are

naturally vegan.

CORNMEAL DOUGHMakes 2 large (14- to 15-inch) or 4individual (about 11-inch) thin-crust pizzasCornmeal adds a lovely buttery-tasting flavor to a pizza crust, aswell as contributing a little extracrispiness. You can use this recipeinterchangeably with Easy-PeasyPizza Dough.

2 cups (285 grams) unbleached all-purpose flour1 cup (146 grams) yellowcornmeal, preferably fine grind1 teaspoon (6 grams) fine sea salt

2 teaspoons (7 grams) instant yeast,at room temperature11/4 cups (277 grams) warm water(110° to 120°F)1/4 cup (40 grams) extra virginolive oil2 tablespoons (24 grams)granulated sugar

1 In a large bowl or a food-safe 4-quart plastic Cambro bucket,combine the flour, cornmeal, andsalt, mixing well with a fork.Sprinkle the yeast on top of thedry mixture, and add the warmwater, olive oil, and sugar, and

stir with the fork until everythingis combined well and there are notraces of flour left. If the doughseems dry, add a little more wateras necessary to make a soft, moistdough. There is no need to kneadthis dough.

2 Cover the bowl or bucket withplastic wrap or a fitted lid, andset aside in a warm place to risefor 2 to 3 hours (or up to 6 hours).At this point, you can alsorefrigerate it, covered, for up to 5days, or divide the dough into 2or 4 pieces and freeze them in asealed, zip-top bag (with room

for dough expansion) for up to 2weeks. Thaw the frozen doughovernight in the refrigeratorbefore shaping.

2 HOUSE-MADEMEATS

BURGER Crumbles

PEPPERONI Crumbles

SAUSAGE Crumbles

TACO Crumbles

GARLIC Soy Curls

SWEET AND SMOKYSoy Curls

BURGERCRUMBLESMakes about 2 cupsThese burger crumbles are fabulouson Cheeseburger Pizza. Although Ivery rarely use packaged products,this is one occasion where theonion soup mix gives the crumblesa great savory flavor that you justcan’t get without it. If you want tomake your own soup mix instead ofstore-bought, I’ve included a recipein the sidebar.

1 cup unflavored TVP (textured

vegetable protein) or TSP (texturedsoy protein) granules1 (1.1-ounce) package dry onionsoup mix1/2 teaspoon granulated garlic1/4 teaspoon smoked paprika1/4 teaspoon poultry seasoning1 cup boiling water (if usingorganic TVP or TSP, reduce theboiling water to 3/4 cup)1 tablespoon reduced-sodiumtamari or soy sauce4 cloves garlic, finely minced orpressed1 cup cooked and cooled quinoa

Freshly ground black pepper5 tablespoons sweet rice flour1 to 2 tablespoons olive oil

1 In a small to medium bowl,combine the TVP, soup mix,granulated garlic, smokedpaprika, and poultry seasoning,mixing well. Add the boilingwater, give it a quick stir to mix,and cover with a piece of foil. Letsit for 10 minutes.

2 Once the TVP is reconstituted,add the tamari, minced garlic, andquinoa to the TVP mixture, mixingwell. Add a few grinds of black

pepper. Sprinkle the sweet riceflour on top, and using your handsand a squeezing motion, mix therice flour into the TVP until themixture is thickened andsomewhat sticky. You want tokeep squeezing the mixture, sothat it forms into clusters orcrumbly bits and pieces.

3 Preheat a cast-iron skillet overmedium-high heat, adding 1 to 2tablespoons of the olive oil. Oncethe oil and skillet are hot, add thecrumbles and cook for 5 to 10minutes, until the crumbles arenicely browned and crispy in

spots. Remove from the heat andset aside to cool, or use rightaway as a pizza topping. Thecrumbles will keep, refrigerated,for several days, in a coveredcontainer or sealed zip-top bag.

VARIATION: For a soy-freeversion, substitute an additional 1cup of cooked quinoa for the TVPand water, and omit the tamari orsoy sauce. Add salt to taste.

TIPS: Always check your labelsto make sure that products arevegan, especially with products likesoup mix. Sometimes companies

change their formulas, and youdon’t have any idea unless youcheck the label.

If using organic TVP or TSP, reducethe boiling water to 3/4 cup, as theorganic variety usually requiresless water.

SIDEBAR If you can’t find vegan onion soupmix locally or you would prefer touse a healthier, homemade option,here’s a homemade version to try:

In a bowl, mix together 2tablespoons dried onion flakes, 1

tablespoon plus 1 teaspoonnutritional yeast flakes, 2 teaspoons

dried parsley, 1 teaspoongranulated onion or onion powder,

1/2 teaspoon sea salt, and 1/2teaspoon granulated sugar. Use the

entire batch for a full recipe ofburger crumbles. This mixture will

store well, in a covered container,for several months, if you want tomake several batches to use later

PEPPERONICRUMBLESMakes about 2 cupsThe inspiration for the pepperoniflavor comes from cookbookauthors extraordinaire Joni MarieNewman and Celine Steen. Thecrumbles are not only healthier thanreal pepperoni (and meat-free) butsuper easy to make as well.Leftover crumbles are delicioustossed into other dishes, or evenfolded into a quesadilla (vegan, ofcourse!).

1 cup unflavored TVP (texturedvegetable protein) or TSP (texturedsoy protein) granules1 tablespoon plus 1 teaspoonpaprika1 tablespoon plus 1 teaspoongranulated garlic1 tablespoon nutritional yeast flakes2 teaspoons smoked paprika2 teaspoons granulated sugar1/2 teaspoon fine sea salt, or to taste1 cup boiling water (if usingorganic TVP or TSP, reduce theboiling water to 3/4 cup)2 tablespoons olive oil1 to 2 tablespoons liquid smoke,

depending on the strength of yourliquid smoke1 tablespoon tamari or soy sauce4 cloves garlic, finely minced orpressed1 cup cooked and cooled quinoaCayenne pepper5 tablespoons sweet rice flour

1 In a small to medium bowl,combine the TVP, paprika,granulated garlic, nutritionalyeast, smoked paprika, sugar, andsalt, mixing well. Add the boilingwater, give it a quick stir to mix,and cover with a piece of foil. Let

sit for 10 minutes.

2 Once the TVP is reconstituted,add 1 tablespoon of the oil, theliquid smoke, tamari, garlic, andquinoa to the TVP mixture, mixingwell. Add the cayenne pepper totaste. Sprinkle the sweet riceflour on top, and using your handsand a squeezing motion, mix therice flour into the TVP until themixture is thickened andsomewhat sticky. You want tokeep squeezing the mixture, sothat it forms into clusters orcrumbly bits and pieces.

3 Preheat a cast-iron skillet overmedium-high heat, adding theremaining 1 tablespoon olive oil.Once the oil and skillet are hot,add the crumbles and cook for 5to 10 minutes, until the crumblesare nicely browned and crispy inspots. Remove from the heat andset aside to cool, or use rightaway as a pizza topping.

VARIATION: For a soy-freeversion, substitute an additional 1cup of cooked quinoa in place ofthe TVP and water, and omit thetamari or soy sauce. Add salt to

taste.

TIP: This recipe can be halved. Ifmaking the pepperoni crumblesahead of time, the flavor may not bequite as vibrant and strong the nextday. Simply add a little more of thespices to liven them up again.

SIDEBAR To cook quinoa, place 11/2 cups ofwater in a large saucepan. Bring toa boil, and add 1 cup of rinsed anddrained quinoa. Give it a stir, bring

it to a simmer, reduce the heat tolow, cover, and let cook for 15

minutes. Turn off the heat and let sit,covered, for another 5 minutes.

SAUSAGECRUMBLESMakes about 2 cupsThis is a fast and nutritious way tomake sausage for your pizza. Thehomemade veggie meat has a lot ofprotein and flavor, which makes itperfect for topping your pizza,folding it into a calzone, or eventossing it into your favoritebreakfast scramble.

1 cup unflavored TVP (texturedvegetable protein) or TSP (texturedsoy protein) granules

1 tablespoon granulated onion2 tablespoons nutritional yeastflakes2 teaspoons paprika2 teaspoons granulated garlic1 teaspoon red chili flakes1/2 teaspoon fine sea salt, or to taste1 teaspoon fennel seeds1/2 teaspoon dried oregano1 cup boiling water (if usingorganic TVP or TSP, reduce theboiling water to 3/4 cup)1 tablespoon tamari or soy sauce2 cloves garlic, finely minced orpressed

1 cup cooked and cooled quinoa5 tablespoons sweet rice flour1 to 2 tablespoons extra virginolive oil

1 In a small to medium bowl,combine the TVP, granulatedonion, nutritional yeast, paprika,granulated garlic, red chili flakes,salt, fennel seeds, and oregano,mixing well. Add the boilingwater, give it a quick stir to mix,and cover with a piece of foil. Letsit for 10 minutes.

2 Once the TVP is reconstituted,add the tamari, minced garlic, and

quinoa to the TVP mixture, mixingwell. Sprinkle the sweet riceflour on top, and using your handsand a squeezing motion, mix therice flour into the TVP until themixture is thickened andsomewhat sticky. You want tokeep squeezing the mixture, sothat it forms into clusters orcrumbly bits and pieces.

3 Preheat a cast-iron skillet overmedium-high heat, adding 1 to 2tablespoons of the olive oil. Oncethe oil and skillet are hot, add thecrumbles and cook for 5 to 10minutes, until the crumbles are

nicely browned and crispy inspots. Remove from the heat andset aside to cool, or use rightaway as a pizza topping.

VARIATION: For a soy-freeversion, substitute an additional cupof cooked quinoa for the TVP andwater, and omit the tamari or soysauce. Add salt to taste.

TIP: Look for organic TVP andTSP in your health food store andonline. The organic TSP is ahealthier choice and isn’t processedwith chemicals.

TACO CRUMBLESMakes about 2 cupsTaco crumbles are super easy tomake and are fabulous layered ontop of a pizza. One try, and you mayforever change taco night to tacopizza night.

1 cup unflavored TVP (texturedvegetable protein) or TSP (texturedsoy protein) granules2 teaspoons granulated onion2 teaspoons chili powder2 teaspoons ground cumin1 teaspoon granulated garlic

1 teaspoon dried oregano1/2 teaspoon smoked paprika1/2 teaspoon fine sea salt, or to taste1 cup boiling water (if usingorganic TVP or TSP, reduce theboiling water to 3/4 cup)1 tablespoon tamari or soy sauce2 to 4 cloves garlic, finely mincedor pressed1 cup cooked and cooled quinoa5 tablespoons sweet rice flour1 to 2 tablespoons olive oil

1 In a small to medium bowl,combine the TVP, onion, chilipowder, cumin, granulated garlic,

oregano, smoked paprika, andsalt, mixing well. Add the boilingwater, give it a quick stir to mix,and cover with a piece of foil. Letsit for 10 minutes.

2 Once the TVP is reconstituted,add the tamari, minced garlic, andquinoa to the TVP mixture, mixingwell. Sprinkle the sweet riceflour on top, and using your handsand a squeezing motion, mix therice flour into the TVP until themixture is thickened andsomewhat sticky. You want tokeep squeezing the mixture, sothat it forms into clusters or

crumbly bits and pieces.

3 Preheat a cast-iron skillet overmedium-high heat, adding 1 to 2tablespoons of the olive oil. Oncethe oil and skillet are hot, add thecrumbles and cook for 5 to 10minutes, until the crumbles arenicely browned and crispy inspots. Remove from the heat andset aside to cool, or use rightaway as a pizza topping.

VARIATION: For bolder-flavored taco crumbles, increaseboth the granulated onion and chilipowder to 1 tablespoon. For a soy-

free version, substitute anadditional cup of cooked quinoa forthe TVP and water, and omit thetamari or soy sauce. Add salt totaste.

GARLIC SOY CURLSMakes about 2 cupsSoy Curls are a fabulous invention,as they come in dry strips and youonly have to rehydrate and flavorthem. These Garlic Soy Curls makea great topping for pizza, with anice chewy texture and a greatgarlic flavor that will add pizzazzto your pies.

4 ounces Soy Curls11/2 cups boiling water1 tablespoon tamari or soy sauce1 teaspoon granulated garlic

Olive oil2 tablespoons nutritional yeastflakesFine sea salt

1 In a small bowl, combine the SoyCurls and boiling water. Let standuntil softened, about 10 minutes.Drain the Soy Curls, pressing outas much water as possible. Youwant them very dry.

2 Toss the Soy Curls with thetamari and granulated garlic.

3 Heat a large cast-iron skillet with1 tablespoon of olive oil. Add the

Soy Curls and cook, stirringoften, until they are nicelybrowned, 10 to 15 minutes. TheSoy Curls should have a nicechewy texture at this point. Ifnecessary, drizzle in a little moreolive oil as needed. Sprinkle theSoy Curls with the nutritionalyeast flakes and give them a fewstirs, until the Soy Curls arecompletely coated. Cook foranother few minutes, until thenutritional yeast has begun to meltinto them. Add salt to taste.

4 The Soy Curls are now ready touse on your pizza. Alternatively,

let the cooked Soy Curls cool,and refrigerate until ready to use.

SWEET ANDSMOKY SOY CURLSMakes about 2 cupsSometimes you want just a littlesweet and smoky flavor to play offthe other flavors on your pizza.Well, this is it, and these Soy Curlsare so good, you’ll find yourselfusing them every chance you get.Leftover Sweet and Smoky SoyCurls will keep for several days, soyou can make a batch ahead of time,and toss them on a pizza when themood strikes. They are also lovelytossed in a salad, tucked into a

sandwich, or just eaten out of hand.

4 ounces Soy Curls11/2 cups boiling water1 tablespoon tamari or soy sauce1 tablespoon liquid smoke1 tablespoon maple syrup1 tablespoon nutritional yeast flakes1 teaspoon toasted sesame oil1/2 teaspoon fine sea saltOlive oil

1 In a small bowl, combine the SoyCurls and boiling water. Let standuntil softened, about 10 minutes.Drain the Soy Curls, pressing out

as much water as possible. Youwant them very dry.

2 Toss the Soy Curls with thetamari, liquid smoke, maplesyrup, nutritional yeast flakes,sesame oil, and salt.

3 Heat a large cast-iron skillet with1 tablespoon of olive oil. Add theSoy Curls and cook, stirringoften, until they are nicelybrowned, 10 to 15 minutes. TheSoy Curls should have a nicechewy texture at this point. Ifnecessary, drizzle in a little moreolive oil as needed.

4 The Soy Curls are now ready touse on your pizza. Alternatively,let the cooked Soy Curls cool,and refrigerate until ready to use.

TIP: Soy Curls are great to keep onhand, as they are a dry product, andonly need to be rehydrated beforeusing.

3 CHEESY SAUCESAND SPREADS

CHEDDARY CASHEWCheese Sauce

CREAMY Cheese Sauce

SMOKY WHITE CheeseSauce

SUN-DRIED TOMATO,BASIL, and ARUGULAPesto

TOMATO-GARLICPizza Sauce

ZESTY Pesto

CHEDDARYCASHEW CHEESESAUCEMakes 11/2 to 13/4 cupsSometimes you just don’t want touse a packaged cheese on yourpizza, and that is where this silkycashew-based sauce comes in. It’screamy and delicious, and it can bewhipped up in 15 minutes.

1/2 cup raw unsalted cashews1/4 cup nutritional yeast flakes1 teaspoon granulated onion

1 teaspoon smoked paprika1 teaspoon fine sea salt

1 In the jar of a blender, combine 2cups of water, the cashews,nutritional yeast, onion, smokedpaprika, and salt.

2 Blend the mixture at high speeduntil completely smooth and nobits of nuts remain.

3 Pour the cashew mixture into amedium saucepan and bring to asimmer over medium heat,whisking continuously. Once themixture comes to a simmer, lower

the heat slightly and continuecooking and whisking until fairlythickened. This will take 10 to 15minutes total. The sauce willcontinue to thicken as it cools.Use this sauce as directed in therecipe, or drizzle anywhere thatyou want a nice cheddary-flavored sauce, like over tacos orscrambles or tossed with cookedmacaroni.

TIP: If you don’t have a powerfulblender, make sure to soak yourcashews in water to cover forseveral hours. Drain the soakingliquid and proceed with the recipe.

This recipe can be cut in half.

CREAMY CHEESESAUCEMakes about 13/4 cupsThis sauce was created by the über-talented Chef Jeff Ridabock, at theHomegrown Smoker veganbarbecue food cart in Portland. It’sfantastic on Chili Mac Pizza, and itcan also be used interchangeablywith Cheddary Cashew CheeseSauce in any of the recipes in thisbook. It’s also nut-free.

1 cup plain unsweetened soy milk1/4 cup canola oil

2 ounces firm tofu (not silken)1 cup nutritional yeast flakes1 tablespoon low-sodium tamari2 teaspoons granulated garlic1 teaspoon paprika1 teaspoon dry mustard1 teaspoon salt

1 In a blender jar or the bowl of afood processor, combine the soymilk, oil, tofu, nutritional yeast,tamari, granulated garlic, paprika,dry mustard, and salt. Blend untilsuper smooth and creamy.

2 Refrigerate the sauce in an

airtight container until ready touse. This sauce will keep,refrigerated, for a day or two.

SMOKY WHITECHEESE SAUCEMakes about 2 cupsEven if you have access to a nicemelty vegan cheese, there will stillbe times when nothing beats ahomemade cheesy sauce. This saucehas a light smoky, savory flavor,which adds just the right creaminessto your pizza.

1/2 cup raw unsalted cashews1/4 cup nutritional yeast flakes2 cloves garlic1/2 teaspoon fine sea salt

2 tablespoons tahini1/2 to 1 teaspoon liquid smoke

1 In the jar of a blender, combine 2cups of water, the cashews,nutritional yeast, garlic, salt,tahini, and liquid smoke.

2 Blend the mixture at high speeduntil completely smooth and nobits of nuts remain.

3 Pour the cashew mixture into amedium saucepan and bring to asimmer over medium to medium-high heat, whisking continuously.Lower the heat slightly to keep

the sauce at a low simmer, andcontinue cooking and whiskinguntil almost thickened. This willtake about 10 minutes total. Thetrick is to cook the sauce on afairly high heat so that it thickensquickly, but not hot enough to burnit. The sauce will continue tothicken as it cools. Use this sauceas directed in the recipe, ordrizzle anywhere that you want anice creamy, smoky-flavoredsauce, like over scrambles orroasted or steamed vegetables, ortossed with cooked pasta.

VARIATION: For a less-smoky

cheese sauce, reduce the liquidsmoke to 1/4 teaspoon.

TIP: If you don’t have a strong,high-speed blender, make sure tosoak your cashews in water tocover for several hours. Drain andproceed with the recipe.

SUN-DRIEDTOMATO, BASIL,AND ARUGULAPESTOMakes 1 generous cupThis recipe is one from my cateringdays. I would toss pasta with thismagnificent pesto, for a gorgeoussummer salad. And, as good as thispesto is on pasta, it’s even more fabon pizza!

3/4 cup tightly packed fresh basilleaves (about 21/4 ounces)

1 ounce fresh arugula1/3 cup sun-dried tomatoes, soft-dried, or oil-packed and drained1/3 cup pitted Kalamata olives1/2 cup raw walnuts4 cloves garlic2 tablespoons capers1/4 teaspoon fine sea salt1/4 cup extra virgin olive oil

1 In the bowl of a food processor,combine the basil, arugula, sun-dried tomatoes, olives, walnuts,garlic, and capers. Pulse tocombine. Add the salt and oil,

and pulse until lightly chunky. Youdon’t want to make this a smoothpesto, as you want a little textureto it.

2 Spread the pesto on a baked orunbaked pizza crust, or refrigerateuntil ready to use. This sauce willkeep, refrigerated, for severaldays.

VARIATION: You can add anextra handful of arugula for aslightly bolder (and greener-colored) pesto.

SIDEBARIf you use the sun-dried tomatoes

that come in a bag, which is what Iusually use, look for a packagewhere the tomatoes are soft and

pliable. If they’re not, simply coverwith boiling water and soak untilsoftened, 10 to 15 minutes. Drain

and proceed with the recipe.

TOMATO-GARLICPIZZA SAUCEMakes about 31/2 cupsThis is a lovely all-purpose redsauce, which works perfectly onmost of the pizzas in this book. Ilike to make a batch and store it in awidemouthed 1-quart canning jar inmy fridge, so that it’s handy to grabwhenever the urge hits to make apizza. The sauce will last about 5days refrigerated and can be frozenfor longer storage, up to 1 month.

1 (28-ounce) can organic diced

plum or San Marzano tomatoes (notdrained)3 to 4 large cloves garlic1 teaspoon dried oreganoSalt

1 In the jar of a blender, combinethe tomatoes, garlic, and oregano.Blend until smooth. Add salt totaste.

2 Use right away on a pizza, orrefrigerate for longer storage.

VARIATION: For a richersauce, add 1 to 2 tablespoons extra

virgin olive oil and blend with thetomatoes. For a thicker-style tomatosauce, add one 6-ounce can tomatopaste along with the cannedtomatoes.

ZESTY PESTOMakes about 3/4 cupThis really is the besto pesto. Itwill transform your pizzas fromgood to amazing. You can make thispesto ahead, as it will keep,refrigerated, for several days. Thisis also a much more healthfulversion, without the usual copiousamounts of oil and cheese.

4 ounces fresh basil leaves, washedand patted or spun dry1/3 cup raw walnuts, raw pecans, orroasted skinned hazelnuts

4 cloves garlic2 tablespoons nutritional yeastflakes1/4 teaspoon fine sea salt, plus moreas needed1/4 cup extra virgin olive oil, plusmore as needed

1 In the bowl of a food processor,combine the basil, walnuts,garlic, nutritional yeast, and salt.Pulse to combine. Add the oil andprocess until smooth. If the pestomixture is too thick, add anothertablespoon or two of oil asneeded. Taste and adjust the salt

as needed.

2 Use the pesto right away, or storein an airtight container in therefrigerator for several days.

TIP: If you have a salad spinner,it’s the perfect tool for drying yourbasil after rinsing. I went andbought myself one after making up abatch of watery pesto. Let’s just saythe pesto tasted like water, and thesubsequent batch made with thesalad spinner was spectacular. Yay,kitchen gadgets!

SIDEBARNutritional yeast adds a wonderfulcheesiness to this pesto, allowingyou to kick Parmesan to the curb.

No cheese needed here.

4 THE CLASSICSGARLIC, SAUSAGE,and ONION Pizza

MEATBALL Pizza

PLAIN JANE Pizza

SPINACH, ONION,MUSHROOM, andPEPPERONI Pizza

TOMATO-BASIL Pizza

VALENTINE’S Pizza

GARLIC, SAUSAGE,AND ONION PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasSometimes you just want a goodold-fashioned classic, served uppizzeria-style. Maybe it’s thefamiliar flavors of sausage, cheese,and tomato sauce, or maybe it’s thenostalgic feeling you get whentasting it. Whatever the case, this isa great crowd-pleaser pizza, aswell as one that will satisfy youwhen you find yourself in the mood

for something old school.

1 batch pizza dough1/2 cup Tomato-Garlic Pizza Sauce3/4 to 1 cup shredded veganmozzarella-style cheese2 store-bought vegan sausages,thinly sliced, or Sausage CrumblesAbout 1/3 yellow onion, thinlysliced2 cloves garlic, very thinly sliced1 to 2 jalapeños, thinly sliced(optional)

1 Preheat the oven, preferably witha pizza stone inside, to 500°F for

30 minutes, while getting thepizza ready.

2 Divide your dough into 2 evenpieces. Keep 1, and return 1 tothe bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large or 2 smallrounds, as thin as you can get it. Ilike to make my small pizzasabout 11 inches and my largebetween 14 and 15 inches. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if the dough is too

sticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

3 Spread the tomato sauce (about1/4 cup for each small pizza, andabout 1/2 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-inch border around the edge.Sprinkle the cheese over thesauce, and top with the sausageslices, onion, garlic, andjalapeño, if using. If making 2small pizzas, repeat with theremaining pizza.

4 Carefully transfer the pizza withthe parchment paper to the pizzastone, if using. Otherwise, placethe pizza on a parchment-linedbaking sheet, and place in thepreheated oven. If making 2 smallpizzas, repeat with the remainingpizza.

5 Bake for 10 to 15 minutes, untilthe cheese is melted and the crustlooks fairly darkish brown. If it’snot done, continue baking for afew more minutes.

6 Let the pizza cool for 5 minutesbefore cutting into slices, and

serve right away.

MEATBALL PIZZAMakes 1 large (12- to 13-inch)pizzaI love that you can make veganpizzas that are every bit astoothsome, flavorful, and meaty astraditional pizzas, without anyanimal products. This pizza remindsme of a meatball sub, and it had myson jumping for joy. It is oftenrequested at our house, by both myhusband and my son.

1 (28-ounce) can diced tomatoes,preferably organic1 (6-ounce) can tomato paste

4 cloves garlic1 (16-ounce) bag frozen veggiemeatballs11/4 teaspoons dried oregano11/4 teaspoons dried basil1 batch pizza doughAbout 2/3 cup shredded veganmozzarella-style cheese1/4 cup packed minced fresh parsley

1 Preheat the oven, preferably witha pizza stone inside, to 500°F for30 minutes, while getting thepizza ready.

2 In a blender jar, combine the

diced tomatoes, tomato paste, andgarlic. Blend until smooth. Pourthe tomato mixture into a largesaucepan, and bring to a simmerover medium heat. You may wantto cover the saucepan, as thetomato sauce has a tendency tospatter. Once the sauce is at asimmer, add the bag of frozenmeatballs, plus the oregano andbasil. Simmer the sauce for 10 to15 minutes, until the meatballs arecompletely cooked through. Turnoff the heat and set aside.

3 Divide your dough into 2 evenpieces. Keep 1, and return 1 to

the bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large, 12- to 13-inchround. Don’t worry if your doughtears. Simply patch it backtogether with your fingers. Lightlydust with additional flour if thedough is too sticky. Try not to usetoo much, or your crust will bevery dry. Carefully transfer therolled-out dough to a large sheetof parchment paper.

4 Carefully transfer the pizza andparchment paper to the pizzastone, if using. Otherwise, place

the pizza on a baking sheet, andplace in the preheated oven. Bakefor 5 to 8 minutes, until the crustis golden. Carefully remove thepizza from the oven, and spreadabout 3/4 cup of the meatball-and-sauce mixture evenly over the topfor a small pizza or about 11/2cups or more for a large pizza,leaving a 1/4-inch border aroundthe edge. If the veggie meatballsare really large, you can cut themin half before spreading them ontop of the pizza. Sprinkle thecheese over the sauce. Return thepizza to the oven and bake foranother 5 minutes or so, until the

cheese is melted. If it’s not done,continue baking for a few moreminutes.

5 Let the pizza cool for 5 minutes.Sprinkle the pizza with theminced parsley, cut into slices,and serve right away.

PLAIN JANE PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasI mean “plain Jane” in the bestpossible way here. This is anunpretentious, classic pizza, withsimple, traditional flavors: sauce,cheese, and pepperoni. Sometimesyou just want to keep things simple.

1 batch pizza dough1/2 cup Tomato-Garlic Pizza Sauce3/4 to 1 cup shredded veganmozzarella-style cheese

About 2 cups Pepperoni Crumblesor store-bought vegan pepperonislices

1 Preheat the oven, preferably witha pizza stone inside, to 500°F for30 minutes while getting the pizzaready.

2 Divide your dough into 2 evenpieces. Keep 1, and return 1 tothe bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large or 2 smallrounds, as thin as you can get it. Ilike to make my small pizzas

about 11 inches and my largebetween 14 and 15 inches. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

3 Spread the tomato sauce (about1/4 cup for each small pizza, andabout 1/2 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-inch border around the edge.

Sprinkle the cheese over thesauce, and top with thepepperoni. If making 2 smallpizzas, repeat with the remainingpizza.

4 Carefully transfer the pizza andparchment paper to the pizzastone, if using. Otherwise, placethe pizza on a baking sheet, andplace in the preheated oven. Ifmaking 2 small pizzas, repeatwith the remaining pizza.

5 Bake for 10 to 15 minutes, untilthe cheese is melted and the crustlooks fairly darkish brown. If it’s

not done, continue baking for afew more minutes.

6 Let the pizza cool for 5 minutesbefore cutting into slices, andserve right away.

SPINACH, ONION,MUSHROOM, ANDPEPPERONI PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11inch) thin-crust pizzasThis pizza reminds me a bit of adish that my mom made when I wasgrowing up called Joe’s Special.There’s just something aboutspinach, mushrooms, and onion thatis so irresistibly good, and whencombined with the homemadecrumbles in this recipe, it’sfantastic!

1 batch pizza dough1/2 cup Tomato-Garlic Pizza Sauce3/4 to 1 cup shredded veganmozzarella-style cheeseAbout 11/2 ounces fresh babyspinachAbout 1 cup sliced button orcremini mushroomsAbout 21/2 cups PepperoniCrumblesAbout 1/3 red onion, thinly sliced

2 Divide your dough into 2 evenpieces. Keep 1, and return 1 tothe bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large or 2 smallrounds, as thin as you can get it. Ilike to make my small pizzasabout 11 inches and my largebetween 14 and 15 inches. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-out

dough to a large sheet ofparchment paper.

3 Spread the tomato sauce (about1/4 cup for each small pizza, andabout 1/2 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-inch border around the edge.Sprinkle the cheese over thesauce, and top with an even layerof the spinach and mushrooms.Sprinkle an even layer of thePepperoni Crumbles on top of themushrooms and top with the onionslices. If making 2 small pizzas,repeat with the remaining pizza.

VARIATION: Substitute BurgerCrumbles or Sausage Crumbles forthe Pepperoni Crumbles.

TOMATO-BASILPIZZAMakes 1 large (14- to 15-inch) or 2individual (about 11-inch) thin-crust pizzasSometimes a simple, yet classicpizza is best, just like they do it inItaly. This is the holy trinity ofItalian pizza, with the flavorfulcombination of fresh basil, ripetomatoes, and creamy cheese. Ifyou’re really feeling daring, addsome fresh sliced or chopped garlicon top.

1 batch pizza dough1/2 cup Tomato-Garlic Pizza Sauce1 cup shredded vegan mozzarella-style cheese1 ounce fresh whole basil leaves,sliced into thin strips

2 Divide your dough into 2 evenpieces. Keep 1, and return 1 tothe bucket, cover, and refrigeratefor later use. On a lightly floured

surface, stretch or roll out yourdough into 1 large or 2 smallrounds, as thin as you can get it. Ilike to make my small pizzasabout 11 inches and my largebetween 14 and 15 inches. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

3 Spread the tomato sauce (about

1/4 cup for each small pizza, andabout 1/2 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-inch border around the edge.Sprinkle the cheese over thesauce. If making 2 small pizzas,repeat with the remaining pizza.

5 Bake for 10 to 15 minutes, until

the cheese is melted and the crustlooks fairly darkish brown. If it’snot done, continue baking for afew more minutes.

6 Let the pizza cool for 5 minutes.Sprinkle with the basil stripsbefore cutting into slices, andserve right away.

VARIATION: Sprinkle somefresh sliced or chopped garlic ontop.

VALENTINE’S PIZZAMakes 1 large (14- to 15-inch) or 2individual (about 11-inch) thin-crust pizzasI bet you can’t guess how this pizzagot its name. I wanted to make aspecial Valentine’s dinner for myhusband, and I thought it would befun to make heart-shaped pizzas,with delicious red toppings. Thecombination of sun-dried tomatopesto, tomatoes, and red bellpeppers is so good, that it’s a shameto limit it to once a year.

1 batch pizza dough

1/2 cup Sun-Dried Tomato, Basil,and Arugula Pesto2/3 cup shredded vegan mozzarella-style cheese2 red bell peppers, cored and thinlysliced2 medium to large tomatoes, thinlysliced

the bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large or 2 smallheart shapes, as thin as you canget it. I like to make my smallpizzas about 11 inches and mylarge between 14 and 15 inches,although with the heart shape thesize won’t be exact. Don’t worryif your dough tears. Simply patchit back together with your fingers.Lightly dust with additional flourif the dough is too sticky. Try notto use too much, or your crustwill be very dry. Carefullytransfer the rolled-out dough to a

large sheet of parchment paper.

3 Spread the sun-dried tomatopesto (about 1/4 cup for eachsmall pizza, and about 1/2 cup fora large) evenly on the pizza,leaving a 1/4- to 1/2-inch borderaround the edge. Sprinkle thecheese over the sauce, and topwith the bell peppers andtomatoes. If making 2 smallpizzas, repeat with the remainingpizza.

the pizza on a baking sheet, andplace in the preheated oven. Ifmaking 2 small pizzas, repeatwith the remaining pizza.

5 FARMERS’MARKET PIZZAS

ASPARAGUS,TOMATO, and PESTOPizza

CORN, PESTO,ZUCCHINI, andTOMATO Pizza

MUSHROOM,BROCCOLI, and SUN-DRIED TOMATO Pizza

PINEAPPLE and

JALAPEÑO Pizza

Smoky WILDMUSHROOM andPOTATO Pizza

SWEET POTATO andKALE Pizza

TOMATO, CUCUMBER,and CAPER Pizza

ASPARAGUS,TOMATO, ANDPESTO PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasThere’s something very specialabout the combo of pesto and freshasparagus. It tastes like spring tome. My daughter and I had so muchfun creating this pizza one night thatwe decided that it needed to alwaysbe in our pizza rotation.

1 batch pizza dough

1/2 to 2/3 cup Zesty Pesto2/3 cup shredded vegan mozzarella-style cheese2 large tomatoes, thinly sliced10 stalks asparagus, ends snappedoff, cut into 3 to 4 piecesSalt and freshly ground blackpepper (optional)

the bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large or 2 smallrounds, as thin as you can get it. Ilike to make my small pizzasabout 11 inches and my largebetween 14 and 15 inches. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

3 Spread the pesto (1/4 to 1/3 cupfor each small pizza, and 1/2 to 2/3cup for a large) evenly on thepizza, leaving a 1/4- to 1/2-inchborder around the edge. Sprinklethe cheese over the sauce, and topwith the tomatoes and asparagus.If making 2 small pizzas, repeatwith the remaining pizza. Ifdesired, sprinkle the tomatoeswith salt and freshly ground blackpepper.

4 Carefully transfer the pizza andparchment paper to the pizzastone, if using. Otherwise, placethe pizza on a baking sheet, and

place in the preheated oven. Ifmaking 2 small pizzas, repeatwith the remaining pizza.

5 Bake for 10 minutes, or until thecheese is melted and the crustlooks fairly darkish brown. If it’snot done, continue baking for afew more minutes.

TIP: If you aren’t familiar withsnapping the ends off asparagus,here is how you do it. Take a stalk

of raw asparagus and hold it in themiddle with one hand, and with theother hand snap off the woody endpiece. Alternatively, you can use aknife and cut off the bottom inch orinch and a half.

CORN, PESTO,ZUCCHINI, ANDTOMATO PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasMy daughter and I created this pizzaone evening, after a fun adventure atour local farmers’ market. Althoughthis pizza screams with the fabulousflavors of summer, you can make itany time of year with frozen organicsweet corn.

1 batch pizza dough

1/2 to 2/3 cup Zesty Pesto2/3 cup shredded vegan mozzarella-style cheese2 small to medium zucchini, thinlysliced lengthwise and cut into 2-inch pieces2 large tomatoes, thinly sliced2 cups fresh sweet corn kernels, orfrozen sweet organic, thawed anddrainedCoarse salt and freshly groundblack pepper

1 Preheat the oven, preferably witha pizza stone inside, to 500°F for30 minutes, while getting the

pizza ready.

2 Divide your dough into 2 evenpieces. Keep 1, and return 1 tothe bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large or 2 smallrounds, as thin as you can get it. Ilike to make my small pizzasabout 11 inches and my largebetween 14 and 15 inches. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, or

your crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

3 Spread the pesto (1/4 to 1/3 cupfor each small pizza, and 1/2 to 2/3cup for a large) evenly on thepizza, leaving a 1/4- to 1/2-inchborder around the edge. Sprinklethe cheese over the sauce, and topwith the zucchini, tomatoes, andcorn. If making 2 small pizzas,repeat with the remaining pizza.Sprinkle the top of the pizza witha little coarse salt and freshlyground black pepper.

5 Bake for 10 to 15 minutes, oruntil the cheese is melted and thecrust looks fairly darkish brown.If it’s not done, continue bakingfor a few more minutes.

MUSHROOM,BROCCOLI, ANDSUN-DRIEDTOMATO PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasThis is a delectable pizza, withtoppings that are available all yearlong. That doesn’t mean that it can’tbe enjoyed in the hot summermonths, but it’s always nice to havea handful of winter go-to recipes.Make sure not to bake the pizza

with the sun-dried tomatoes on top,or else they will burn into little bits,as will the pine nuts.

1 batch pizza dough1/2 to 2/3 cup Tomato-Garlic PizzaSauce2/3 cup shredded vegan mozzarella-style cheese4 to 5 ounces broccoli florets,chopped into smaller pieces4 ounces cremini mushrooms, thinlysliced1/2 cup sun-dried tomato strips(soft-dried, or oil packed anddrained)

1/8 cup pine nuts, toasted

2 Divide your dough into 2 evenpieces. Keep 1, and return 1 tothe bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large or 2 smallrounds, as thin as you can get it. Ilike to make my small pizzasabout 11 inches and my largebetween 14 and 15 inches. Don’t

worry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

3 Spread the tomato sauce (1/4 to1/3 cup for each small pizza, and1/2 to 2/3 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-inch border around the edge.Sprinkle the cheese over thesauce, and top with the broccoli

and mushrooms. If making 2 smallpizzas, repeat with the remainingpizza. Carefully transfer the pizzaand parchment paper to the pizzastone, if using. Otherwise, placethe pizza on a baking sheet, andplace in the preheated oven. Ifmaking 2 small pizzas, repeatwith the remaining pizza.

5 Sprinkle the top of the pizza with

the sun-dried tomatoes and pinenuts. Let the pizza cool for 5minutes before cutting into slices,and serve right away.

TIP: To toast pine nuts, heat asmall skillet over medium tomedium-high heat. Add the pinenuts, and heat until they are lightlytoasted, stirring or tossing them asneeded. Remove from the pan andlet cool.

PINEAPPLE ANDJALAPEÑO PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasFor years I was under theimpression that adding pineapple topizza was blasphemous. Boy, was Iwrong! The combination of freshpineapple, cilantro, jalapeños, andSweet and Smoky Soy Curls isamazing together.

1 batch pizza dough1/2 cup Tomato-Garlic Pizza Sauce

3/4 to 1 cup shredded veganmozzarella-style cheeseAbout 1 cup diced fresh pineapple,or more as desired2 jalapeños, thinly slicedAbout 1 cup Sweet and Smoky SoyCurls, or 2 to 3 store-bought vegansausages, cut into slicesChopped fresh cilantro, for garnish

2 Divide your dough into 2 even

pieces. Keep 1, and return 1 tothe bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large or 2 smallrounds, as thin as you can get it. Ilike to make my small pizzasabout 11 inches and my largebetween 14 and 15 inches. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet of

parchment paper.

3 Spread the tomato sauce (about1/4 cup for each small pizza, andabout 1/2 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-inch border around the edge.Sprinkle the cheese over thesauce, and top with the pineapple,jalapeños, and Soy Curls. Ifmaking 2 small pizzas, repeatwith the remaining pizza.

4 Carefully transfer the pizza andparchment paper to the pizzastone, if using. Otherwise, placethe pizza on a baking sheet, and

place in the preheated oven. Ifmaking 2 small pizzas, repeatwith the remaining pizza.

6 Let the pizza cool for 5 minutes.Sprinkle the chopped cilantro ontop, cut into slices, and serveright away.

VARIATION: Substitute any ofthe crumble recipes (see pages 14–

21) for the Soy Curls.

TIP: The Sweet and Smoky SoyCurls can be left off, if you are soinclined.

SMOKY WILDMUSHROOM ANDPOTATO PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasOne bite of this pizza, and Iinstantly fell in love. The smokycheese sauce combined with theshiitake mushrooms and truffle oilis out-of-this-world delicious.Make sure to cut your potato slicespaper-thin. If you have a mandolinefor slicing, this is a perfect reasonto use it.

1 batch pizza dough2/3 cup Smoky White Cheese Sauce2/3 cup shredded vegan mozzarella-style cheese (optional)3 to 4 small red potatoes, cut intopaper-thin slicesSalt and freshly ground blackpepper4 ounces shiitake or creminimushrooms, thinly slicedFinely minced fresh parsley, forgarnishTruffle oil, for garnish

2 Divide your dough into 2 evenpieces. Keep 1, and return 1 tothe bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large or 2 smallrounds, as thin as you can get it. Ilike to make my small pizzasabout 11 inches and my largebetween 14 and 15 inches. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if the dough is too

sticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

3 Spread the cheese sauce (about1/3 cup for each small pizza, andabout 2/3 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-inch border around the edge.Sprinkle the cheese over thesauce, and top with the potatoes.Sprinkle a little salt and freshlyground black pepper over thepotatoes. Scatter the mushroomsover the potatoes. If making 2

small pizzas, repeat with theremaining pizza.

6 Let the pizza cool for 5 minutes.Sprinkle the top of the pizza withthe minced parsley and drizzlewith the truffle oil. Cut the pizzainto slices and serve right away.

TIP: Brushing the potatoes withjust a little olive oil will help themcrisp up nicely while baking.

SWEET POTATOAND KALE PIZZAMakes 1 large ( 14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasHere you’ve got a fantasticallydelicious farmers’ market pizza. It’salso healthy and full of antioxidants.A whole wheat or spelt dough pairsreally well with the earthy flavorsof the sweet potato and kale.

1 batch pizza dough1/2 sweet potato, peeled and verythinly sliced

1 tablespoon extra virgin olive oil,or as needed1/2 cup Smoky White Cheese Sauce2 ounces baby kale leaves or 2ounces chopped and destemmedlarge kale leavesSalt and freshly ground blackpepper

3 In a small bowl, place the sweetpotato slices. Drizzle with theolive oil and toss until the potatoslices are coated.

4 Spread the cheese sauce (about1/4 cup for each small pizza, andabout 1/2 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-inch border around the edge.Cover the pizza with the kale andthen top with a slightlyoverlapping layer of the sweetpotatoes. Sprinkle the top with apinch of salt and some freshlyground black pepper. If making 2

small pizzas, repeat with theremaining pizza.

6 Bake for 10 to 15 minutes, oruntil the crust looks fairly darkishbrown. If it’s not done, continuebaking for a few more minutes.

7 Let the pizza cool for 5 minutes

before cutting into slices, andserve right away.

VARIATION: Substitute thinlysliced red potato for the sweetpotato.

TOMATO,CUCUMBER, ANDCAPER PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasMy daughter calls this a bagelschmear pizza, because it’s all ofthe goodness of a fully loadedbagel, but on a pizza crust. Thepizza would be a fun addition to aweekend brunch, or a perfectsummer dinner with beautiful ripeheirloom tomatoes.

DILL SCHMEAR12 ounces non-dairy soy sour cream(such as Tofutti)2 teaspoons dried parsley flakes11/2 teaspoons granulated garlic11/2 teaspoons granulated onion1/2 teaspoon fine sea salt1 teaspoon dried dill weed

PIZZA1 batch pizza dough3 to 4 tablespoons capers1 hothouse cucumber, thinly slicedAbout 2 large tomatoes, thinlysliced

1/4 red onion, thinly slicedSalt and freshly ground blackpepperChopped fresh dill, for garnish

2 To make the dill schmear,combine the sour cream, parsleyflakes, granulated garlic,granulated onion, salt, and dill ina bowl. Stir until smooth, and setaside.

3 To make the pizza, divide yourdough into 2 even pieces. Keep 1,and return 1 to the bucket, cover,and refrigerate for later use. On alightly floured surface, stretch orroll out your dough into 1 large or2 small rounds, as thin as you canget it. I like to make my smallpizzas about 11 inches and mylarge between 14 and 15 inches.Don’t worry if your dough tears.Simply patch it back together withyour fingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.

4 Carefully transfer the pizza to thepizza stone, if using. Otherwise,place the pizza on a parchment-lined baking sheet, and place inthe preheated oven. If making 2small pizzas, repeat with theremaining pizza.

5 Bake for 10 to 15 minutes, untilnicely browned. Remove from theoven and set aside to coolcompletely.

6 Spread the dill schmear (about 1/4

cup for each small pizza, andabout 1/2 cup for a large) evenlyover the cooled crust, leaving a

1/4- to 1/2-inch border around theedge. Sprinkle with the capers.Place a single layer of cucumberslices evenly over the dill spread.Top with the tomato slices andthen the red onion slices. Sprinklea pinch of salt and a few grinds offreshly ground black pepper overthe tomato and cucumber slices.Lightly sprinkle fresh dill overthe top.

7 Cut the pizza into slices and serveright away.

6 NOT YOUR USUALSUSPECTS

SCALLOPED POTATOPizza

BROCCOLI andCHEDDAR Pizza

CHEESEBURGER Pizza

CHILI MAC Pizza

COWBOY Pizza

PEANUT BARBECUEPizza

PUB Pizza

MUFFULETTA Pizza

SCALLOPEDPOTATO PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasIf you have a mandoline hiding inthe depths of your cupboard, this isa great recipe to pull it out for. Amandoline creates super-thin slicesof potatoes (almost see-through)that bake up perfectly on the top ofthis casserole-inspired pizza. Thispizza is very popular with kids too.

1 batch pizza dough

2/3 cup Cheddary Cashew CheeseSauce1 cup shredded vegan Cheddar- ormozzarella-style cheese6 small red potatoes, or more asneeded, cut into paper-thin slicesThinly sliced scallions, for garnish

3 Spread the cheese sauce (about

1/3 cup for each small pizza, andabout 2/3 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-inch border around the edge.Sprinkle the cheese over thesauce, and top with an even layerof the potatoes, just slightlyoverlapping in a concentric circle(see tip on page 61). If making 2small pizzas, repeat with theremaining pizza.

4 Carefully transfer the pizza andparchment paper to the pizzastone, if using. Otherwise, placethe pizza on a baking sheet, andplace in the preheated oven. If

making 2 small pizzas, repeatwith the remaining pizza.

6 Let the pizza cool for 5 minutes.Sprinkle the top of the pizza withscallions, cut into slices, andserve right away.

VARIATION: You can also addchopped broccoli to this pizza orsprinkle the top with Sweet and

Smoky Soy Curls.

TIP: If you have extra time, theDill Schmear, from the Tomato,Cucumber, and Caper Pizza, islovely with this pizza. You caneither thin it a little and drizzle it onthe top of the pizza, or serve it witha dollop on the side.

BROCCOLI ANDCHEDDAR PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasBroccoli and Cheddar go togetherlike Fred and Ginger. This classicpairing of flavors has universalappeal, whether you’re three orninety-three. Sometimes you justfeel like a classic, nothing toofancy, just pure comfort food at itsbest.

1 batch pizza dough

1/2 cup Cheddary Cashew CheeseSauce1 cup shredded vegan Cheddar- ormozzarella-style cheese4 ounces broccoli florets, choppedinto small piecesDried red chili flakes (optional)

2 Divide your dough into 2 evenpieces. Keep 1, and return 1 tothe bucket, cover, and refrigerate

for later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large or 2 smallrounds, as thin as you can get it. Ilike to make my small pizzasabout 11 inches and my largebetween 14 and 15 inches. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

3 Spread the cheese sauce (about1/4 cup for each small pizza, andabout 1/2 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-inch border around the edge.Sprinkle the cheese over thesauce, and top with the broccoliand chili flakes, if using. Ifmaking 2 small pizzas, repeatwith the remaining pizza.

4 Carefully transfer the pizza andparchment paper to the pizzastone, if using. Otherwise, placethe pizza on a baking sheet, andplace in the preheated oven. If

making 2 small pizzas, repeatwith the remaining pizza.

CHEESEBURGERPIZZAMakes 1 large 14-inch pizzaThis family favorite contains all ofthe delicious elements of acheeseburger, layered up andserved on a crispy pizza crust. Notonly is this pizza kid-friendly, but itis loved by adults too, transportingthem back to childhood.

1 batch pizza dough1/2 cup Tomato-Garlic Pizza Sauce3/4 cup shredded vegan mozzarella-or Cheddar-style cheese

About 2 cups Burger Crumbles1/2 small to medium yellow onion,thinly sliced1 (24-ounce) jar kosher dill pickleslices, drainedYellow mustard, for garnishKetchup, for garnish

2 Divide your dough into 2 evenpieces. Keep 1, and return 1 tothe bucket, cover, and refrigerate

for later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large 14-inch round.Don’t worry if your dough tears.Simply patch it back together withyour fingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

3 Spread the sauce evenly on thepizza, leaving a 1/4- to 1/2-inchborder around the edge. Sprinklethe cheese evenly over the sauce.

Put a nice thicker layer of theBurger Crumbles evenly over thecheese. Sprinkle the onion overthe cheese, and top with thepickles. I like a lot of pickles onthis pizza.

4 Carefully transfer the pizza andparchment paper to the pizzastone, if using. Otherwise, placethe pizza on a baking sheet, andplace in the preheated oven. Bakefor 10 to 15 minutes, until thecheese is melted and the crustlooks fairly darkish brown. If it’snot done, continue baking for afew more minutes.

5 Let the pizza cool for 5 minutes.Drizzle with yellow mustard, cutinto pieces, and serve right away.If desired, drizzle the pizza withketchup too. Alternatively, youcan serve mustard and ketchup onthe side.

CHILI MAC PIZZAMakes 1 large 13- to 15-inch pizzaThis fantastic recipe comes to youfrom the awesome all-veganbarbecue cart, Homegrown Smoker,in Portland, Oregon. Jeff Ridabockcreated this amazing pizza, whichwe just couldn’t get enough of.

10 ounces cooked macaroninoodles11/2 cups Creamy Cheese Sauce orCheddary Cashew Cheese Sauce, ormore as needed1 (14.7- to 15-ounce) can

vegetarian chili1 batch pizza doughAbout 3/4 cup shredded veganmozzarella-style cheeseDiced onion, for garnishChopped corn chips, for garnishDiced jalapeño, for garnish

2 In a small bowl, toss together thecooked pasta and enough of thecheese sauce so that it’s nice and

saucy. Set aside. In a smallsaucepan over medium heat, bringthe chili to a simmer, stirringoccasionally. Once it comes to asimmer, remove from the heat.

3 Divide your dough into 2 evenpieces. Keep 1, and return 1 tothe bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large 13- to 15-inchround. Don’t worry if your doughtears. Simply patch it backtogether with your fingers. Lightlydust with additional flour if thedough is too sticky. Try not to use

too much, or your crust will bevery dry. Carefully transfer therolled-out dough to a large sheetof parchment paper.

4 Sprinkle the cheese evenly overthe crust, leaving a 1/2-inchborder. Spread the macaroni overthe cheese, leaving a 1/4- to 1/2-inch border around the edge. If itwon’t all fit, that’s okay. Spreador dollop the chili over themacaroni.

the pizza on a baking sheet, andplace in the preheated oven. Bakefor 10 to 20 minutes, and checkthe pizza. You want the cheese tobe melted and the crust to looknicely brown. If it’s not done,continue baking for a few moreminutes.

6 If desired, sprinkle the pizza withthe diced onion, chopped cornchips, and diced jalapeño.

7 Let the pizza cool for 5 minutes,cut into slices, and serve rightaway. Serve any remainingcheese sauce on the side for

drizzling, if desired.

VARIATION: Skip the chili,corn chips, jalapeño, and onion,and make it a straight-up mac andcheese pie.

COWBOY PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasI have to believe that if cowboyswere vegan, this would be theirpizza of choice. Bold, smoky, and alittle spicy, there is nothing like alittle barbecue sauce, jalapeño, andCheddar to get you going.

1 batch pizza dough1/2 cup barbecue sauce1 cup shredded vegan Cheddar- ormozzarella-style cheese

11/2 cups Sweet and Smoky SoyCurls, or store-bought vegancrumbles, or 2 to 3 vegan sausages,cut into slices4 ounces broccoli florets, choppedinto smaller pieces1 to 2 jalapeños, thinly sliced(optional)About 2 tablespoons chopped freshcilantro, for garnish

3 Spread the barbecue sauce (about1/4 cup for each small pizza, andabout 1/2 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-inch border around the edge.Sprinkle the cheese over thesauce, and top with the Soy Curls.Sprinkle the broccoli andjalapeños, if using, over the SoyCurls. If making 2 small pizzas,repeat with the remaining pizza.

4 Carefully transfer the pizza andparchment paper to the pizza

stone, if using. Otherwise, placethe pizza on a baking sheet, andplace in the preheated oven. Ifmaking 2 small pizzas, repeatwith the remaining pizza.

6 Let the pizza cool for 5 minutes.Sprinkle the chopped cilantro ontop, cut into slices, and serveright away.

TIP: The Sweet And Smoky SoyCurls can be left off, if desired.

PEANUT BARBECUEPIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasBefore you roll your eyes at thispizza, let me tell you that it’sdelicious! The rich flavor of thecreamy peanut butter blended withthe bold flavor of barbecue sauce isa perfect match, especially whentopped with cilantro, cheese, corn,green bell pepper, and onion.

1/4 cup natural peanut butter, smooth

or chunky1/4 cup barbecue sauce, plus extrafor garnish1 tablespoon very hot water1 teaspoon pure maple syrup2 cloves garlic, mincedDash of cayenne pepper or driedred chili flakes1 batch pizza dough3/4 to 1 cup shredded veganmozzarella-style cheese1 large green bell pepper, coredand thinly slicedAbout 1/3 yellow onion, thinlysliced

1 cup fresh sweet corn kernels, orfrozen sweet organic corn kernels,thawed and drainedChopped fresh cilantro, for garnish

2 In a small or medium bowl,combine the peanut butter,barbecue sauce, hot water, maplesyrup, garlic, and cayenne. Stiruntil the sauce is smooth andcreamy. Set aside.

4 Spread the peanut barbecue sauce(about 1/4 cup for each smallpizza, and about 1/2 cup for alarge) evenly on the pizza,leaving a 1/4- to 1/2-inch borderaround the edge. Sprinkle thecheese over the sauce, and topwith the green bell pepper.Scatter the onion and corn overthe top. Generously sprinkle thechopped cilantro over the corn. Ifmaking 2 small pizzas, repeatwith the remaining pizza.

7 Let the pizza cool for 5 minutes.If desired, drizzle a littlebarbecue sauce decoratively over

the pizza, or serve it on the side.Cut into slices and serve rightaway.

TIP: Although I love homemadebarbecue sauce, I often keep abottle of store-bought in myrefrigerator for quick dinners. Thebrand that I usually buy is Bull’s-Eye, as it’s got the right amount oftangy, savory, and sweet flavors.

PUB PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasThere are times when you want anice hearty pizza for dinner,especially when it’s topped withbroccoli, Cheddar, and some savorymeaty crumbles. I like to imaginethat if there was a vegan pub intown, this pizza would be theirspecialty.

1 batch pizza dough1/2 cup Cheddary Cashew CheeseSauce

3/4 to 1 cup shredded veganCheddar- or mozzarella-stylecheeseAbout 2 cups Burger Crumbles orstore-bought vegan crumbles1/2 red onion, thinly sliced4 ounces broccoli florets, choppedinto small pieces

3 Spread the cheese sauce (about1/4 cup for each small pizza, andabout 1/2 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-inch border around the edge.Sprinkle the cheese over thesauce, and top with a generouslayer of the Burger Crumbles.Scatter the onion and broccoliover the crumbles. If making 2small pizzas, repeat with theremaining pizza.

the pizza on a baking sheet, andplace in the preheated oven. Ifmaking 2 small pizzas, repeatwith the remaining pizza.

MUFFULETTAPIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasThis recipe comes from my friendKittee Berns, who makes the bestmuffuletta pizza, dripping withchopped olives, herbs, and pickledvegetables. The recipe makes moreolive salad than you will actuallyneed for the pizza, but fear not, asyou can serve the extra salad on theside or pile your pizza with evenmore than the recipe calls for. This

is a fabulous nod to New Orleans,Kittee-style!

OLIVE SALAD1/3 cup extra virgin olive oil2 tablespoons coarsely choppedfresh parsley1 (16-ounce) jar giardiniera, rinsedand drained1/2 cup garlic-stuffed green olives1/2 cup pimiento-stuffed greenolives1/2 cup pitted Kalamata olives2 tablespoons capers1/4 teaspoon dried oregano

1/4 teaspoon dried marjoramFreshly ground black pepper

PIZZA1 batch pizza dough1/2 cup Tomato-Garlic Pizza Sauce2/3 cup Garlic Soy CurlsExtra virgin olive oil, for garnishDried red chili flakes (optional)

2 To make the olive salad, combine

the olive oil and parsley in thebowl of a food processor andpulse until the parsley is minced.Add the giardiniera, olives,capers, oregano, and marjoram,and pulse 2 to 3 times untilcoarsely chopped, but still verychunky. Add black pepper totaste, and set aside.

3 To make the pizza, divide yourdough into 2 even pieces. Keep 1,and return 1 to the bucket, cover,and refrigerate for later use. On alightly floured surface, stretch orroll out your dough into 1 large or2 small rounds, as thin as you can

get it. I like to make my smallpizzas about 11 inches and mylarge between 14 and 15 inches.Don’t worry if your dough tears.Simply patch it back together withyour fingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

4 Spread the tomato sauce (about1/4 cup for each small pizza, andabout 1/2 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-

inch border around the edge.Sprinkle the olive salad (about 3/4cup for each small pizza, andabout 11/2 cups for a large) overthe tomato sauce. Sprinkle theGarlic Soy Curls over the olivesalad, if using. If making 2 smallpizzas, repeat with the remainingpizza.

6 Bake for 10 to 15 minutes, untilthe crust looks fairly darkishbrown. If it’s not done, continuebaking for a few more minutes.

7 Drizzle the pizza with a littleolive oil, cut into slices, andserve right away. Sprinkle withchili flakes, if desired. Serveadditional olive salad on the side,if desired.

TIP: If not using all of the olivesalad on the pizza, store theleftovers in an airtight container inthe fridge with a bit more olive oilpoured over the top to help

preserve it.

7 GLOBAL FLAVORSALL-AMERICANBarbecue Pizza

BIBIMBAP Pizza

EGGPLANTPARMESAN Pizza

MEDITERRANEANPesto Pizza

TACO Pizza

THAI PEANUT Pizza

ALL-AMERICANBARBECUE PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasSometimes there is nothing like alittle barbecue sauce to get the partystarted. Here you’ve got all of thesavory goodness of barbecue sauce,with a crispy pizza crust, a littlecheese, some tender onion, andsmoky Soy Curls. Delicious!

1 batch pizza dough1/2 cup barbecue sauce

3/4 to 1 cup shredded veganmozzarella-style cheese1/2 red onion, thinly sliced1 cup Sweet and Smoky Soy Curlsor Garlic Soy CurlsChopped fresh cilantro, for garnish

3 Spread the barbecue sauce (about

1/4 cup for each small pizza, andabout 1/2 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-inch border around the edge.Sprinkle the cheese over thesauce, and top with the red onionand Soy Curls. If making 2 smallpizzas, repeat with the remainingpizza.

6 Sprinkle the chopped cilantroover the pizza. Let the pizza coolfor 5 minutes before cutting intoslices, and serve right away.

VARIATION: Substitute BurgerCrumbles or Sausage Crumbles forthe Soy Curls.

BIBIMBAP PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasBibimbap is a fantastic andflavorful Korean rice dish, servedtopped with a variety of savoryvegetables and a sweet and spicychili paste known as gochujangsauce. This pizza has all of thoseelements and more, from the sweetand spicy sauce to the veggies ontop.

1/2 cup gochujang (Korean hot redpepper paste)

2 teaspoons toasted sesame seeds1/4 cup agave nectar4 to 5 teaspoons toasted sesame oil2 cloves garlic, minced1 to 2 tablespoons hot water1 batch pizza dough1 to 2 ounces baby spinach1/2 to 1 cup shredded veganmozzarella-style cheese1 cup thinly sliced mushrooms,preferably shiitake or cremini4 scallions, thinly sliced2 cups bean sproutsToasted sesame seeds, for garnish

2 In a small bowl, mix together thered pepper paste, sesame seeds,agave, 2 teaspoons of the oil, andthe garlic. Add the water and stiruntil smooth. Set aside.

3 Divide your dough into 2 evenpieces. Keep 1, and return 1 tothe bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large or 2 small

rounds, as thin as you can get it. Ilike to make my small pizzasabout 11 inches and my largebetween 14 and 15 inches. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

4 Spread the prepared sauce (about1/4 cup for each small pizza, andabout 1/2 cup for a large) evenly

on the pizza, leaving a 1/4- to 1/2-inch border around the edge.Sprinkle the spinach leaves overthe sauce. Sprinkle the cheeseover the spinach, and top with themushrooms. If making 2 smallpizzas, repeat with the remainingpizza.

6 Bake for 10 to 15 minutes, untilthe cheese is melted and the crustlooks fairly dark brown. If it’s notdone, continue baking for a fewmore minutes.

7 While the pizza is baking,prepare the bean sprout topping:Heat a skillet over medium-highheat. Add the remaining 2 to 3teaspoons toasted sesame oil,swirl the oil in the pan, and addthe scallions. Sauté the scallionsfor about 30 seconds and then addthe bean sprouts. Cook just untilthe bean sprouts wilt, and removethe pan from the heat.

8 Top the pizza with the beansprouts and scallions, and garnishwith a sprinkle of toasted sesameseeds. If making 2 small pizzas,repeat with the remaining pizza.

9 Let the pizza cool for 5 minutesbefore cutting into slices, andserve right away. Serve any extrasauce on the side.

SIDEBARGochujang is a Korean hot red

pepper paste. It is not the same assriracha sauce, and is actually afermented chili paste, made fromglutinous rice powder mixed withpowdered fermented soybeans and

red peppers. The flavor is verydeep and complex, and I highly

recommend searching this paste out.The flavors will amaze you. Youcan find it at Asian markets and

grocery stores, and online.

EGGPLANTPARMESAN PIZZAMakes 1 large (12 to 13-inch) pizzaor 2 individual (about 9-inch)pizzasThe delicate crispy edges of thecrust, and the buttery texture of theeggplant, layered with tomato sauceand a light sprinkling of meltedcheese, will knock your socks off!

Kosher salt1/2 large eggplant, cut into 1/4- to1/2-inch slices1/2 cup non-dairy milk

1/4 cup cornstarch11/2 cups panko breadcrumbs2 tablespoons nutritional yeastflakesSalt and freshly ground blackpepperOlive oil, as needed1 batch pizza dough1/2 cup Tomato-Garlic Pizza Sauce3/4 to 1 cup shredded veganmozzarella-style cheeseSlivered fresh basil, for garnish

1 Sprinkle salt on both sides ofeach eggplant slice and set aside

on a plate for 15 to 20 minutes.This will help remove anybitterness from the eggplant. Youwill notice that the eggplant isexpressing little beads of water.That’s what you want. Rinse thesalt off the eggplant and pat theslices dry with a towel.

3 In a shallow bowl, whisk togetherthe milk and cornstarch. In aseparate shallow bowl or on a

plate, combine the panko crumbs,nutritional yeast, and a pinch ofsalt and a few grinds of blackpepper.

4 Preheat a large cast-iron ornonstick skillet over medium tomedium-high heat. Add 2tablespoons olive oil, and swirlaround the pan. Coat the eggplantslices with the milk mixture, thenthoroughly coat with the pankocrumbs, making sure to evenlycoat both sides. Place theeggplant slices in the skillet,adding additional olive oil asneeded. Once the eggplant is

nicely browned, about 5 minutes,carefully flip the slices over, andcontinue cooking until the secondside is nicely browned. Removethe cooked eggplant slices to aclean plate or cutting board, andset aside.

5 Divide your dough into 2 evenpieces. Keep 1, and return 1 tothe bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large or 2 smallrounds. For this particular pizza,roll the dough to about 9 inchesfor the smaller pizzas and about

12 to 13 inches for the large.Don’t worry if your dough tears.Simply patch it back together withyour fingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

6 Spread the sauce evenly on thepizza, leaving a 1/4-inch borderaround the edge. Sprinkle thecheese over the sauce, and topwith an even layer of the brownedeggplant slices. You may need to

cut some of the eggplant slices. Ifmaking 2 small pieces, repeatwith the remaining pizza.

7 Carefully transfer the pizza andparchment paper to the preheatedpizza stone, if using. Otherwise,place the pizza on a baking sheet,and place in the preheated oven.If making 2 small pizzas, repeatwith the remaining pizza.

8 Bake for 10 to 15 minutes, untilthe cheese is melted and the crustlooks fairly dark brown. If it’s notdone, continue baking for a fewmore minutes.

9 Garnish the pizza with sliveredbasil. Let the pizza cool for 5minutes before cutting into slices,and serve right away.

TIP: Although most of the pizzas inthis book call for a very thin crust, Iprefer this crust to be slightlythicker. So when you roll it out,don’t roll it quite as thin as theothers.

MEDITERRANEANPESTO PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasThis pizza is always wildly popularwhen we entertain. Thecombination of pesto, peppers,olives, and artichokes makes thisone stupendous pizza. My son issuper picky about what goes on hisslice. Most often it’s nothing morethan plain cheese, and maybe astray slice of onion or tomato. Thatis until he tried this pizza. He

finished off half the pie himself!

1 batch pizza dough1/2 cup Zesty Pesto3/4 to 1 cup shredded veganmozzarella-style cheese1/2 green bell pepper, thinly sliced1/2 red bell pepper, thinly sliced1/2 small yellow onion, thinly sliced1/2 cup pitted Kalamata olives,sliced in half lengthwise1/2 cup canned artichoke hearts,sliced in half

1 Preheat the oven, preferably with

a pizza stone inside, to 500°F for30 minutes, while getting thepizza ready.

2 Divide your dough into 2 evenpieces. Keep 1, and return 1 tothe bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large or 2 smallrounds, as thin as you can get it. Ilike to make my small pizzasabout 11 inches and my largebetween 14 and 15 inches. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust with

additional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

3 Spread the pesto evenly on thepizza, leaving a 1/4- to 1/2-inchborder around the edge. Sprinklethe cheese over the pesto, and topwith the green and red peppers,onion, olives, and artichokehearts. If making 2 small pizzas,repeat with the remaining pizza.

4 Carefully transfer the pizza and

parchment paper to the pizzastone, if using. Otherwise, placethe pizza on a baking sheet, andplace in the preheated oven. Ifmaking 2 small pizzas, repeatwith the remaining pizza.

TACO PIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasAlthough tacos might traditionallybe served in corn tortillas, thisvariation is so good, you will thinkthis is the way that tacos are meantto be served. This is a dynamitecombo, loaded with all of theessential flavors and textures. Tryserving this pizza with a pitcher ofchilled beer or icy margaritas.

1 batch pizza dough1/2 cup Cheddary Cashew Cheese

Sauce2/3 cup shredded vegan mozzarella-or Cheddar-style cheese (optional)About 2 cups Taco Crumbles orstore-bought meatless crumbles1/3 yellow onion, thinly sliced2 jalapeños, thinly sliced (optional)Diced tomatoes, for garnishTortilla chips, for garnish

pieces. Keep 1, and return 1 tothe bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large or 2 smallrounds, as thin as you can get it. Ilike to make my small pizzasabout 11 inches and my largebetween 14 and 15 inches. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet of

parchment paper.

3 Spread the cheese sauce (about1/4 cup for each small pizza, andabout 1/2 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-inch border around the edge.Sprinkle the cheese, if using,evenly over the sauce. Put a nicethick layer of the Taco Crumblesevenly over the cheese. Sprinklethe onion over the cheese, and topwith the jalapeños, if using. Ifmaking 2 small pizzas, repeatwith the remaining pizza.

4 Carefully transfer the pizza and

parchment paper to the pizzastone, if using. Otherwise, placethe pizza on a baking sheet, andplace in the preheated oven. Ifmaking 2 small pizzas, repeatwith the remaining pizza.

6 Let the pizza cool for 5 minutes.Garnish the baked pizza withdiced tomatoes and tortilla chips.Cut into slices and serve right

TIP: Try drizzling the pizza withtaco or hot sauce to really kick theflavor up a notch. Another greatgarnish is diced or sliced avocado.

THAI PEANUTPIZZAMakes 1 large (14- to 15-inch)pizza or 2 individual (about 11-inch) thin-crust pizzasI have been making and serving thispizza for years. The flavors arefantastic and vibrant, and it goestogether really quickly. I bet youcan’t eat just one slice of this pizza.

2/3 cup peanut butter1/3 cup hoisin sauce1/4 cup hot water2 cloves garlic, minced

1 tablespoon hot sauce (such assriracha-style)1 tablespoon agave nectar1 batch pizza dough3/4 to 1 cup shredded veganmozzarella-style cheese4 ounces broccoli florets, choppedinto smaller pieces1 small bunch scallions, thinlysliced, for garnishChopped fresh cilantro, or freshbasil leaves (or Thai basil), thinlysliced into strips, for garnish

2 In a small or medium bowl,combine the peanut butter, hoisinsauce, hot water, garlic, hotsauce, and agave. Stir until thesauce is smooth and creamy. Setaside.

3 Divide your dough into 2 evenpieces. Keep 1, and return 1 tothe bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into 1 large or 2 smallrounds, as thin as you can get it. I

like to make my small pizzasabout 11 inches and my largebetween 14 and 15 inches. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

4 Spread the peanut sauce (about1/4 cup for each small pizza, andabout 1/2 cup for a large) evenlyon the pizza, leaving a 1/4- to 1/2-

inch border around the edge.Sprinkle the cheese over thesauce, and top with the broccoli.If making 2 small pizzas, repeatwith the remaining pizza.

6 Bake for 10 to 15 minutes, untilthe cheese is melted and the crustlooks fairly darkish brown. If it’s

not done, continue baking for afew more minutes.

7 Let the pizza cool for 5 minutes.Sprinkle the scallions andcilantro or basil over the pizza.Cut into slices and serve rightaway.

TIP: You will have some extrapeanut sauce left over, which is agood thing. Simply serve the sauceas is, or thin with a little hot water.Spread or drizzle the pizza withadditional sauce, if desired.

8 SWEET PIZZA PIESBABKA Pizza

BERRY PIE Pizza

COCONUT-CARAMELPizza

CHOCOLATE-HAZELNUT Pizza

RASPBERRYCRUMBLE Pizza

BABKA PIZZAMakes 2 small (8- to 9-inch) pizzasIf you are a fan of Babka, atraditional Jewish sweet bread witha chocolate-cinnamon-swirl fillingand a streusel topping, then you willlove this dessert pizza! Once youmake the filling and streusel, thispizza goes together really fast.

FILLING1 cup dairy-free semisweetchocolate chips1/3 cup packed light brown sugar2 tablespoons cocoa powder,

preferably Dutch-processed1 teaspoon ground cinnamon2 tablespoons vegan, non-hydrogenated margarine (such asEarth Balance), softened

STREUSEL2/3 cup confectioners’ sugar2/3 cup unbleached all-purposeflour (or gluten-free all-purposeflour)4 tablespoons (1/4 cup) vegan, non-hydrogenated margarine (such asEarth Balance), softened1/2 teaspoon pure almond extract

PIZZA1 batch pizza dough (or more asneed to make a thicker crust; seehere)Confectioners’ sugar, for garnish

2 To make the filling, combine thechocolate chips, brown sugar,cocoa powder, cinnamon, andsoftened margarine in the bowl ofa food processor. Pulse themixture until it is mixed and the

texture is chunky. Don’toverprocess it.

3 To make the streusel, mix togetherthe confectioners’ sugar and flourin a small bowl. Add the softenedmargarine and almond extract.Using your fingertips, mix themargarine into the flour mixture,squeezing until a nice crumblymixture forms.

4 To make the pizza, divide yourdough into 2 even pieces. Keep 1,and return 1 to the bucket, cover,and refrigerate for later use. On alightly floured surface, stretch or

roll out your dough into two 8- to9-inch rounds. Don’t worry ifyour dough tears. Simply patch itback together with your fingers.Lightly dust with additional flourif the dough is too sticky. Try notto use too much, or your crustwill be very dry. Carefullytransfer the rolled-out dough to alarge sheet of parchment paper.

5 Spread the filling evenly on thepizza, leaving a 1/2-inch borderaround the edge. Sprinkle thestreusel evenly over the filling.Repeat with the remaining pizza.

6 Carefully transfer the pizza andparchment paper to the pizzastone, if using. Otherwise, placethe pizza on a baking sheet, andplace in the preheated oven.Repeat with the remaining pizza.

7 Bake for 10 to 15 minutes, untilthe crust is golden brown and thestreusel and chocolate looksomewhat melty. If it’s not done,continue baking for a few moreminutes.

8 Let the pizza cool for 10 minutesbefore slicing . This is a richpizza, so you may want to cut

smaller slices. Dust withconfectioners’ sugar and serveright away.

TIP: This pizza is best eaten theday that it is made.

BERRY PIE PIZZAMakes 2 small (8- to 9-inch) pizzasI am a pie fanatic, and thecombination of the berry filling andthe crisp pizza crust is just too goodfor words. It makes a fun ending toan all-pizza dinner and willsurprise your guests with both itsdeliciousness and its creativity.

BERRY TOPPING4 cups fresh or frozenboysenberries, Marionberries,raspberries, or blueberries2/3 cup granulated sugar

1/2 cup cool water1/4 cup cornstarch

PIZZA1 batch pizza doughConfectioners’ sugar, for garnish

2 To make the topping, combine theberries, granulated sugar, and 1/4cup of the water in a largesaucepan. Bring the mixture to a

simmer over medium heat. Try notto stir, so as not to mash theberries. In a small bowl, whisktogether the cornstarch and theremaining 1/4 cup water untilsmooth. Stir the cornstarchmixture into the hot berries andsimmer until thick and the mixtureis clear, carefully stirring.Remove the saucepan from theheat.

roll out your dough into two 8- to9-inch rounds. The dough for thisrecipe is rolled a little thicker, tohold up to the berry filling. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

the pizza on a baking sheet, andplace in the preheated oven.Repeat with the remaining pizza.

5 Bake for 10 to 15 minutes, untilthe crust is nicely golden brown.If it’s not done, continue bakingfor a few more minutes.

6 Spread the thickened berrymixture generously over thecooled crust. Dust withconfectioners’ sugar and serveright away.

COCONUT-CARAMEL PIZZAMakes 2 small (8- to 9-inch) pizzasDessert pizzas are out of this world,and a super-delicious and fundessert to serve for company. Tomake this dessert even easier, pre-bake the crusts earlier in the dayand top them right before serving.

1 batch pizza dough

CARAMEL3/4 cup lightly packed brown sugar1 tablespoon cornstarch

1/3 cup light corn syrup1/4 teaspoon fine sea salt1/3 cup canned coconut milkSliced bananas, semisweetchocolate chips, toasted coconut, orfresh raspberries, for garnish

surface, stretch or roll out yourdough into two 8- to 9-inchrounds. The dough for this recipeis rolled a little thicker, to holdup to the filling. Don’t worry ifyour dough tears. Simply patch itback together with your fingers.Lightly dust with additional flourif the dough is too sticky. Try notto use too much, or your crustwill be very dry. Carefullytransfer the rolled-out dough to alarge sheet of parchment paper.

the pizza on a baking sheet, andplace in the preheated oven.Repeat with remaining pizza.

5 To make the caramel, whisktogether the brown sugar andcornstarch until well mixed. Addthe corn syrup, salt, and coconutmilk, whisking until smooth.

6 Over medium heat, bring thesugar mixture to a simmer,

whisking continuously, andsimmer for 8 minutes. Removefrom the heat. The caramel willthicken up as it sits and cools.Stir or whisk occasionally tokeep it smooth.

7 Once the caramel is thickened,spread the caramel generouslyover the cooled crust. If desired,top the pizza with banana slices,chocolate chips, toasted coconut,fresh raspberries, or otherdesired toppings.

8 Cut the pizza into slices and serveright away.

TIPS: Cover and refrigerate anyleftover caramel sauce in aheatproof glass canning jar. To use,simply reheat the caramel in thecanning jar in the microwave, untilthe caramel has softened.

If using bananas, serve the pizzaright away, as the bananas will startto darken quickly. If not servingright away, use raspberries orchocolate chips and coconut.

CHOCOLATE-HAZELNUT PIZZAMakes 2 small (8- to 9-inch) pizzasHere I have created a chocolate-hazelnut butter, with two kinds ofchocolate and roasted hazelnuts,spread on top of a crispy bakedshell. I call it a breakfast ofchampions, but you may call itdessert. If you’re in a hurry, you cancheat and use a store-boughtchocolate-hazelnut butter.

1 batch pizza dough1/4 cup dairy-free semisweet

chocolate chips1/4 cup plain unsweetened soy milk,or as needed1 cup chopped roasted hazelnuts(skinned and toasted)1/2 cup confectioners’ sugar2 tablespoons cocoa powder,preferably Dutch-processedSliced bananas, for garnish

pieces. Keep 1, and return 1 tothe bucket, cover, and refrigeratefor later use. On a lightly flouredsurface, stretch or roll out yourdough into two 8- to 9-inchrounds. The dough for this recipeis rolled a little thicker, to holdup to the topping. Don’t worry ifyour dough tears. Simply patch itback together with your fingers.Lightly dust with additional flourif the dough is too sticky. Try notto use too much, or your crustwill be very dry. Carefullytransfer the rolled-out dough to alarge sheet of parchment paper.

5 In a small microwave-safe bowl,combine the chocolate chips and2 tablespoons of the soy milk.Heat for 20 to 30 seconds. Thechocolate chips should be warm

and starting to melt. Give them acouple of stirs. If they continuemelting the rest of the way,they’re good. If they are onlypartially melted, return to themicrowave and heat for another20 seconds. Give them anothercouple of stirs until they arecompletely melted.

6 In the bowl of a food processor,combine the hazelnuts,confectioners’ sugar, and cocoapowder. Process the nut mixtureuntil it’s finely ground, stoppingand scraping down the sides asneeded. This will probably take a

couple of minutes, depending onyour particular food processor.You want to process the mixtureuntil it completely breaks downinto nut butter. The nuts will gofrom being powdery to being anoily thick mixture. Once you havenut butter, add the meltedchocolate mixture and pulseagain, until the mixture is smooth.Add the remaining 2 tablespoonssoy milk, and process untilsmooth. If the mixture is too thick,add a little more soy milk to thinthe nut butter so that it’s aspreadable consistency.

7 Spread the chocolate-hazelnutbutter generously over the cooledcrust. Top with sliced bananasand serve.

TIP: To toast hazelnuts, preheat theoven to 350°F. Place the hazelnutsin a single layer on a baking sheet,lined with parchment paper or aSilpat. Bake for 10 minutes, or untilthe skins are darkened and split andthe nuts give off a toasty aroma.Check the nuts every few minuteswhile toasting, and shake or stir thenuts so they toast evenly. Removethe nuts and let cool slightly. Wrap

the nuts in a clean kitchen towel.Rub the nuts until most of the skinscome off. Some may be stubbornand not come off, but don’t worry.

SIDEBARYou can often buy already roastedhazelnuts (and even, sometimes,chopped too). I find mine at our

local farmers’ market or online (seeResources).

RASPBERRYCRUMBLE PIZZAMakes 2 small (8- to 9-inch) pizzasPizza for dessert? Yes, please! Ifyou can imagine a dreamy dessertbeing a love child between a cookiebar and pizza, this would be it. Thepizza dough is spread withraspberry jam, topped with abuttery streusel, and baked untilpuffed and golden. It makes a lovelydessert, indeed!

CRUMBLE3/4 cup unbleached all-purpose

flour (or gluten-free all-purposeflour)1/2 cup old-fashioned oats1/2 cup packed light brown sugar1 teaspoon ground cinnamon4 tablespoons (1/4 cup) vegan, non-hydrogenated margarine (like EarthBalance), softened

PIZZA1 batch pizza doughAbout 1/2 cup raspberry jamConfectioners’ sugar, for garnish

1 To make the crumble, mixtogether the flour, oats, brown

sugar, and cinnamon in a smallbowl. Add the softenedmargarine, and using yourfingertips, mix the margarine intothe flour mixture, squeezing untila nice crumbly mixture forms.

roll out your dough into two 8- to9-inch rounds. The dough for thisrecipe is rolled a little thicker, tohold up to the berry filling. Don’tworry if your dough tears. Simplypatch it back together with yourfingers. Lightly dust withadditional flour if the dough is toosticky. Try not to use too much, oryour crust will be very dry.Carefully transfer the rolled-outdough to a large sheet ofparchment paper.

4 Spread the jam evenly on thepizza, leaving a 1/4-inch borderaround the edge. Sprinkle the

crumble evenly over the filling.Repeat with the remaining pizza.

6 Bake for 10 to 15 minutes, untilthe crumble topping and the crustare nicely browned. If it’s notdone, continue baking for a fewmore minutes.

7 Let the pizza cool for about 5

minutes before cutting into slices.This is a rich pizza, so you maywant to cut smaller slices. Dustwith the confectioners’ sugar andserve.

TIP: This pizza is best eaten theday that it is made.

RESOURCES

EQUIPMENT

BLENDTECwww.blendtec.com1-801-222-0888Manufacturer of high-quality, high-powered blenders.

CUISINARTwww.cuisinart.com1-800-211-9604Manufacturer of food processors,stand mixers, blenders, countertop

pizza ovens, and more.

KITCHENAIDwww.kitchenaid.com1-800-541-6390Manufacturer of both small andlarge kitchen appliances, includingstand mixers, food processors, andhand mixers.

LODGEwww.lodgemfg.com1-423-837-7181Manufacturer of excellent-qualityAmerican-made cast-iron skilletsand Dutch ovens. Their Lodge ProLogic cast-iron 14-inch pizza pan is

fabulous and makes a fantasticcrisp-crust pizza.

SILPATwww.silpat.com1-609-395-0219Manufactured by Sasa DeMarle,Silpat, Silpain, and Roul’Pat aresilicone baking mats. They areperfect for pizza making.

VITAMIXwww.vitamix.com1-800-848-2649Manufacturer of high-quality, high-powered blenders.

SPECIALTY FLOURSAND INGREDIENTS

AUTHENTIC FOODSauthenticfoods.com1-800-806-4737Fantastic gluten-free flours,including incredible superfinebrown rice flour, tapioca starch,sweet rice flour, and many others.

BOB’S RED MILL NATURALFOODSwww.bobsredmill.com1-800-349-2173An excellent source for freshly

milled, non-GMO whole grainorganic flours, gluten-free flours,starches, and TVP and TSP. Iespecially love their fine-grindcornmeal and sweet rice flour.

FREDDY GUY’S HAZELNUTSwww.freddyguys.com1-503-606-0458A hazelnut farm in Portland,Oregon, that grows and roasts theirown hazelnuts. They have thefreshest, most delicious hazelnutsI’ve ever tasted.

MADHAVA NATURALSWEETENERS

www.madhavasweeteners.com1-800-530-2900They have a great line of agavenectars.

NIELSEN-MASSEY VANILLASwww.nielsenmassey.com1-847-578-1550Processor of high-quality purevanilla extracts, beans, andpowders, as well as a variety ofother pure extracts.

SAF/RED STAR YEASTwww.redstaryeast.com1-800-445-4746This is a great website loaded with

information about baking withyeast, the science of yeast, tips andtroubleshooting, and nutritionalyeast.

SOY CURLSwww.butlerfoods.com1-503-879-5005Manufacturer of Soy Curls, a dryproduct made from the wholesoybean.

METRICCONVERSIONS ANDEQUIVALENTS METRIC CONVERSIONFORMULASTO CONVERT MULTIPLY

Ounces to grams Ounces by28.35

Pounds tokilograms Pounds by .454

Teaspoons tomilliliters

Teaspoons by4.93

Tablespoons tomilliliters

Tablespoons by14.79

Fluid ounces tomilliliters

Fluid ounces by29.57

Cups to milliliters Cups by 236.59Cups to liters Cups by .236Pints to liters Pints by .473Quarts to liters Quarts by .946

Gallons to liters Gallons by3.785

Inches tocentimeters Inches by 2.54

APPROXIMATE METRICEQUIVALENTSVOLUME

1⁄4 teaspoon 1 milliliter

1⁄2 teaspoon 2.5milliliters

3⁄4 teaspoon 4milliliters

1 teaspoon 5milliliters

11⁄4 teaspoons 6milliliters

11⁄2 teaspoons 7.5milliliters

13⁄4 teaspoons 8.5milliliters

2 teaspoons 10milliliters

1 tablespoon (1⁄2 fluid 15

ounce) milliliters2 tablespoons (1 fluidounce)

30milliliters

1⁄4 cup 60milliliters

1⁄2 cup (4 fluid ounces) 120milliliters

1 cup (8 fluid ounces) 240milliliters300

11⁄4 cups milliliters

11⁄2 cups (12 fluidounces)

360milliliters

12⁄3 cups 400milliliters

2 cups (1 pint) 460milliliters

3 cups 700milliliters

4 cups (1 quart) 0.95 liter1 quart plus 1⁄4 cup 1 liter4 quarts (1 gallon) 3.8 liters

WEIGHT

1⁄4 ounce 7 grams

1⁄2 ounce 14 grams3⁄4 ounce 21 grams1 ounce 28 grams11⁄4 ounces 35 grams

11⁄2 ounces 42.5grams

12⁄3 ounces 45 grams2 ounce 57 grams3 ounces 85 grams4 ounces (1⁄4 pound) 113 grams

5 ounces 142grams

6 ounces 170

7 ounces198grams

8 ounces (1⁄2 pound) 227grams

16 ounces (1 pound) 454grams

35.25 ounces (2.2pounds)

1kilogram

LENGTH 1⁄8 inch 3 millimeters1⁄4 inch 6 millimeters1⁄2 inch 11⁄4 centimeters1 inch 21⁄2 centimeters

2 inches 5 centimeters21⁄2 inches 6 centimeters4 inches 10 centimeters5 inches 13 centimeters6 inches 151⁄4 centimeters12 inches (1 foot) 30 centimeters

OVEN TEMPERATURESTo convert Fahrenheit to Celsius,subtract 32 from Fahrenheit,multiply the result by 5, then divideby 9.

DESCRIPTION FAHRENHEIT CELSIUS

Very cool 200˚ 95˚Very cool 225˚ 110˚Very cool 250˚ 120˚Cool 275˚ 135˚Cool 300˚ 150˚Warm 325˚ 165˚Moderate 350˚ 175˚Moderately hot 375˚ 190˚Fairly hot 400˚ 200˚Hot 425˚ 220˚Very hot 450˚ 230˚Very hot 475˚ 245˚ COMMON INGREDIENTSAND THEIR APPROXIMATE

EQUIVALENTS1 cup uncooked white rice = 185grams1 cup all-purpose flour = 140 grams1 stick butter (4 ounces • 1⁄2 cup • 8tablespoons) = 110 grams1 cup butter (8 ounces • 2 sticks •16 tablespoons) = 220 grams1 cup brown sugar, firmly packed =225 grams1 cup granulated sugar = 200 grams

Information compiled from a variety of sources,including Recipes into Type by Joan Whitmanand Dolores Simon (Newton, MA: BiscuitBooks, 2000); The New Food Lover’sCompanion by Sharon Tyler Herbst

(Hauppauge, NY: Barron’s, 1995);and Rosemary Brown’s Big Kitchen InstructionBook (Kansas City, MO: Andrews McMeel,1998).

Sharing your thoughts canhelp us improve our ebooks. Wewould appreciate your feedback.

Thank you!ebooks@amuniversal.com

TO JAY, SYDNEY, ANDNOAH—YOU FILL MY LIFEWITH SO MUCH LOVE! Vegan Pizza text copyright © 2013by Julie Hasson. All rightsreserved. No part of this book maybe used or reproduced in anymanner whatsoever without writtenpermission except in the case ofreprints in the context of reviews. Andrews McMeel Publishing, LLCan Andrews McMeel Universalcompany

1130 Walnut Street, Kansas City,Missouri 64106 www.andrewsmcmeel.com ISBN: 978-1-4494-4146-3 Library of Congress ControlNumber: 2013937456 Design: Diane MarshPhotography: Ben Pieper, doughphoto; all other photos courtesy ofIstock.comDigital/Photo Assistant: AnnekaDeJong

Food Stylist: Trina KahlFood Stylist Assistant: Daniel Trefz www.juliehasson.com ATTENTION: SCHOOLS ANDBUSINESSESAndrews McMeel books areavailable at quantity discounts withbulk purchase for educational,business, or sales promotional use.For information, please e-mail theAndrews McMeel Special SalesDepartment:specialsales@amuniversal.com.

ABOUT THEAUTHOR

Julie Hasson is the author of eight

cookbooks and has over twentyyears of experience in the foodindustry, including serving as aprivate chef for celebrities andhigh-profile clients. Julie openedthe original Babycakes Bakery inLos Angeles (a wholesale artisanbakery). She authored Vegan Diner,150 Best Cupcake Recipes, TheComplete Book of Pies, 125 BestCupcake Recipes, 125 BestChocolate Chip Recipes, 125 BestChocolate Recipes, and 300 BestChocolate Recipes. Julie hascontributed extensive articles andrecipes to Bon Appétit, CookingLight, Vegetarian Times, VegNews,

and Family Fun magazines, and isalso the host of the popular Internetcooking show Everyday Dish. Juliehas been featured on numerous TVand radio shows across the country,including the Cooking Channel,Better Portland, Good DayOregon, and Martha Stewart LivingRadio. She was one of the hosts ofthe cooking show 15 and Done, andwas the Healthy Cooking Expert onMore Good Day Oregon. Juliecurrently lives in Portland, Oregon,where she co-owns the food cartNative Bowl with her husband,Jay. She also runs Julie’s Original,a company specializing in delicious

gluten-free baking mixes.

Table of Contents

TitleAcknowledgmentsIntroductionChapter 1: Dough and CrustsChapter 2: House-Made MeatsChapter 3: Cheesy Sauces and

SpreadsChapter 4: The ClassicsChapter 5: Farmers’ Market PizzasChapter 6: Not your Usual SuspectsChapter 7: Global FlavorsChapter 8: Sweet Pizza PiesResourcesMetric Conversions and

EquivalentsCopyrightAbout the Author

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