After our pizza night last week I felt inspired to make more vegan pizzas. So much so that I made a vegan ‘pizza’ every night this week.
I found it quite liberating, not to have to plan my meals, but just change the toppings.
I had fun experimenting with noochy (nutritional yeast) toppings, tomato, and different vegetable toppings.
Let me talk about Nutritional yeast for a bit:
Nutritional yeast is an excellent vegan substitute for a cheesy flavour. It is an inactive form of yeast (and as such isn’t as much of an allergen as live yeast). It is a ‘complete’ protein, containing all the amino acids that can’t be made by the body. It is high in B vitamins, a couple of tablespoons contain more than your daily allowance of vitamins B1, B2, B3, B6, and even B12 – but you’ll have to check the label for this one, as not all brands contain it.
So back to my pizza’s.
I’ve written of my love for socca/gram flour pancakes before, and I revived them to make the base for my pizzas.
- 50g gram flour
- pinch baking powder (approx 1/4 teaspoon)
- 1 tsp vinegar (I used cider vinegar, balsamic vinegar and malt vinegar with success)
- water to create a batter.
- Preheat frying pan with a spritz of low cal spray.
- With a fork mix together the gram flour, vinegar and water. Beat it well to ensure no clumps remain.
- Pour over the batter and ensure it covers the pan evenly
- Cook for about 2-3 minutes until you can see bubbles forming on the top.
- Flip pancake carefully and cook for another couple of minutes, until lightly golden.
- Monday: topped with homemade beetroot hummus (equal quantities of beetroot and chickpeas with a dash of tahini and garlic), sprinkled with nutritional yeast. Served with swiss chard.
- Tuesday: base topped with a cheesy (nooch) and aubergine ‘sauce’ with grilled mushrooms and courgette strips. Served with a side of rainbow chard and courgette chips with a dash of ketchup
- Wednesday: cheesy sauce made with tofu, nutritional yeast and white miso paste. Topped with baked cherry tomatoes and a corn-on-the-cob on the side.
- Thursday: base topped with chopped tomatoes (flavoured with basil) and grilled mushrooms, served with tempeh ‘chips’ and ketchup
- Friday: topped with a green lentil and chopped tomato sauce, and a nutritional yeast and aubrgine sauce.
I thought I would be fed up with it by the end of the week, but I really enjoyed the thick sauces of Friday, and I’m not sure I’m quite ready to let it go 🙂
What are your favourite pizza toppings? What is your favourite style of pizza base?