Vegan Pizza!

With all of the endless deadlines going on in my life, I have completely forgotten to talk about my new book…Vegan Pizza! Seriously, how could this have happened?

Before I talk about the book, it dawned on me the other night that I had completely forgotten to mention what was happening with our food cart. As some of you may know, my husband and I opened a food cart here in Portland, about 4 1/2 years ago. We love running the cart, and the best part of all is our amazing customers! But as we progressed on getting our new baking mix company off the ground, we realized that we had way too much on our plate, and needed to think about downsizing. I won’t bore you with the details, but with writting the cookbooks, and the daily preparation and shopping needed for running a food cart, as well as the other million freelance work projects that I’ve always got going on, things were getting a little too crazy busy. So we sold our food cart to a lovely couple here in Portland, who have taken over the reins at Native Bowl. It couldn’t have happened at a better time for us, as our new product line has been launched, and I am finishing up the last couple of recipes for the casserole book. Plus, as an added bonus, we will actually have time to spend on Everyday Dish again! Yay! So the new year will be filled with lots of fun new projects.

Whew, I love new beginnings, especially when they happen to correspond with the new year. I am not one to make New Year’s resolutions, but I do love when you can make important changes and redesign your life in better ways.

Now, where were we? Oh yes, I was about to do a holiday giveaway for my new book Vegan Pizza, and share a recipe with you for my Peanut Barbeque Pizza! And, if you want to be entered in the giveaway, leave a comment telling me your favorite kind of pizza, as well as your name and a way to reach you (should you win). Good luck to everyone! I hope that you love this book as much as I do! Oh, and just in case you were wondering, this book would make a fantastic gift for the holidays. Just Sayin’… Oh, and you can easily make this recipe gluten-free, by using a GF crust. I do have an awesome one in the book, which is the dough that I use whenever I make pizza for myself.

Easy-Peasy Pizza Dough
Makes 2 large (14- to 15-inch) or 4 personal thin-crust pizzas
I have been making a version of this no-knead pizza crust for more than 20 years. It never lets me down! It can keep in the refrigerator for up to five days, so it can be made on the weekend and kept for quick weeknight dinners.

3 cups unbleached all-purpose flour
1 teaspoon fine sea salt
2 teaspoons instant yeast (such as Fleischmann’s RapidRise brand), at room temperature
1 1/4 cups warm water (110 to 120 degrees)
2 tablespoons extra-virgin olive oil
2 tablespoons agave nectar or 2 tablespoons firmly packed light brown sugar
In a large bowl, combine the flour and salt, mixing well with a fork. Sprinkle the yeast on top of the dry mixture, and add the warm water, olive oil and agave nectar or brown sugar; stir with a fork until everything is well combined and there are no traces of flour left. If the dough seems dry, add a little more water as necessary to make a soft, moist dough. There is no need to knead this dough.

Cover the bowl with plastic wrap or a fitted lid and set aside in a warm place to rise for 2 to 3 hours (or up to 6 hours). At this point, you can refrigerate it, covered, for up to 5 days, or divide the dough into two or four pieces and freeze them in a sealed zip-top bag (with room for dough expansion) for up to 2 weeks. Let the frozen dough thaw overnight in the refrigerator before shaping.

Shape and bake the pizza according to the recipe instructions.

Reprinted with permission from

Recipe from Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson, Andrews McMeel Publishing 2013

Peanut Barbecue Pizza

Makes 1 large or two personal pizzas
It sounds crazy, but the creamy flavor of the peanut butter blended with the bold flavor of barbecue sauce is a perfect match, especially when topped with cilantro, cheese, corn, green bell pepper and onion.

1/4 cup natural peanut butter, smooth or chunky
1/4 cup barbecue sauce, plus extra for garnish
1 tablespoon very hot water
1 teaspoon pure maple syrup
2 cloves garlic, minced
Dash of cayenne pepper or crushed red pepper flakes
1 batch pizza dough (see accompanying recipes)
3/4 to 1 cup shredded vegan mozzarella-style cheese
1 large green bell pepper, cored and thinly sliced
About 1/3 yellow onion, thinly sliced
1 cup fresh corn kernels
Chopped fresh cilantro, for garnish

Preheat the oven, preferably with a pizza stone inside, to 500 degrees for 30 minutes while getting the pizza ready.

In a small or medium bowl, combine the peanut butter, barbecue sauce, hot water, maple syrup, garlic and cayenne. Stir until the sauce is smooth and creamy. Set aside.

Divide dough into two even pieces. Keep one piece and return the other to a covered bowl in the refrigerator for later use. On a lightly floured surface, stretch or roll out your dough into one large (14- to 15-inch) or two small (11-inch) rounds, as thin as you can get it. Don’t worry if your dough tears. Simply patch it back together with your fingers. Lightly dust with additional flour if the dough is too sticky. Try not to use too much or the dough will be dry. Carefully transfer the rolled-out dough to a large sheet of parchment paper.

Spread the peanut barbecue sauce evenly on the pizza, leaving a 1/4- to 1/2-inch border around the edge. Sprinkle the cheese over the sauce, and top with the green bell pepper. Scatter the onion and corn over the top. Generously sprinkle the chopped cilantro over the corn.

Carefully transfer the pizza and parchment paper to the pizza stone, if using. Otherwise place the pizza on a baking sheet and place in the preheated oven.

Bake for 10 to 15 minutes, or until the cheese is melted and the crust looks fairly darkish brown. If it’s not done, continue baking a few more minutes.

Let the pizza cool for 5 minutes. If desired, drizzle a little barbecue sauce decoratively over the pizza, or serve it on the side. Cut into slices and serve right away.

Recipe from Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson, Andrews McMeel Publishing 2013

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