October 1, 2011
I recommend making a whole wheat crust for a healthier version. Add flax seeds to it or roll fresh herbs into the dough when rolling it out, as I did with this one. I rolled fresh basil and oregano into the crust and basted it with olive oil. For the tastiest pizza, make the crust from scratch. Any pizza dough recipe will work.
1 large pizza pie crust
Extra virgin olive oil for drizzling
1 8 oz bag of edamame peas, steamed, reserve 2 oz for sauce
1/4 cup vegetable broth
1 tablespoon garlic, minced
8 stalks fresh asparagus, steamed
1 sweet Vidalia onion, sliced thin
1 red bell pepper, julienned
1 green pepper, julienned
1/4 cup black olives, chopped
Vegan mozzarella cheese
Seitan, diced
Salt, pepper, fresh basil leaves, crushed dried red pepper, garlic powder, onion powder
Drizzle olive oil over pizza crust.
Combine the 2 oz of edamame peas with the vegetable broth in a food processor. Process until it becomes a sauce.
Drizzle the sauce over the pizza crust.
Top the crust with the vegetables, seitan, cheese and spices. Bake at 400 degrees F until lightly browned. Slice and serve.
To read Mary Beth's full column on dealing with vegan crew, click here.
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