It’s been one of those nonstop weeks where I wake up, work, go home, workout, eat, sleep, wake up yada yada yada you get it.
Well, this past weekend that I spent with Collin and my family back home, while so completely enjoyable, gave me even less time to blog my little butt off!
I did, however, make a spectacular homemade pizza pie with my dad while I was home. He bought a ton of veggies for roasting, almonds for blending, and flour for rising, so I was all geared up to make the vegan pizza of a lifetime…or at least a really damn good pizza.
I made scratch made crust, my homemade almond ricotta, roasted some of my favorite veggies, poured a bit of some good, organic marinara sauce as a base, and topped it all off with ribbons of fresh basil.
While this pizza was a labor of love, it came out crunchy like you expect a thin crust pizza to be, but also nice and doughy towards the middle where the sauce made it moist, but not mushy. It had a colorful, rainbow of veggies that were charred just a bit on top, but still retained their distinct flavor, and a rich, cheesy topping from my garlic-infused almond-based ricotta. Each and every bite was a delight, and I’m not even a big pizza lover!
This recipe is perfect for a cozy, fall weekend spent with friends, family, or significant others.
Also, it’s perfect with a tall glass of vino. mmmm.
Vegan Roasted Veggie Pizza With Whole Wheat Crust & Almond Ricotta
For the Crust (Makes 2 large pizza crusts, or 4 small ones):
- 4 cups whole wheat flour
- 2 tbsp. active rise yeast
- 2 cups warm water
- 1 tbsp. coconut sugar, honey (if not vegan), or regular white sugar
- 1 tbsp. olive oil
- 1tsp. salt
In a large bowl, dissolve the yeast in 1 1/2 cups of warm water, reserving the other 1/2 cup for forming the dough ball. Set it aside and let sit for about 5 minutes. In the same bowl, add the flour, coconut sugar, olive oil and salt to the yeast mixture. Stir mixture until all ingredients are incorporated and a dough begins to come together. Lightly flour a surface and pour the dough onto it. Knead dough, adding water or flour as needed. (mine needed about a 1/2 cup more water while I was kneading). Once dough is elastic and can be formed into a ball that is firm, but shows your finger print when you press it, place it in a well-oiled bowl with a tea towel covering it. Put the bowl with the dough in a warm place and let rise for 1 hour. Once it has risen to about twice its size, separate into 2 equal balls or 4 balls, depending on the size of your pizzas. Let these separated dough balls rise for another 10 minutes. Reserve whatever dough you’re not using in the fridge or freezer for another time.
Vegan Almond Riccota
- 1 cup raw almonds
- 3/4 cup water
- 1 large clove garlic
- 1 tbsp. rosemary
- 1 tbsp. olive oil
- salt & pepper to taste
Place the almond in a bowl with enough water to cover them and pop it in the fridge for at least 2 hours, preferably 5-8. Once the almonds have soaked for your desired time, drain them, and pop the skins off and discard them. Place the skinned almonds in a blender with 3/4 cup of water, chopped clove of garlic, chopped rosemary, olive oil, and salt and pepper. Blend until the mixture is creamy and thick. Use a cheesecloth, paper towel, or strainer to drain the almond ricotta until the excess liquid is all out. Stick cheese in the fridge to let it stiffen, or eat it as is (I like it softer mmm).
- 1/2 large eggplant, sliced into rounds
- 1/2 zucchini or summer squash, sliced into rounds
- 1 cup broccoli florets
- 1 portabella mushroom, sliced
- 1 tbsp. olive oil
- salt and pepper
- 1 tsp. oregano
- 1/2 tbsp. crushed red pepper flakes
This one’s pretty self-explanatory haha but just toss the sliced veggies in a bowl with the olive oil and spices and stick on a cookie sheet. Put them in a 400 degree oven for about 20 minutes.
Assembling the Pizza Pie!
While your dough ball is rising for the additional 10 minutes, stick your pizza stone in the 400 degree oven. Once the 10 minutes are up, take your stone out and flour the surface. Place your dough ball in the middle of the stone, and use your hands to stretch it evenly to the ends of the pizza stone (or use a regular cookie sheet and skip the preheating of the pizza stone, it’s up to you!) Once the dough is evenly distributed, top it with about 1/2 cup of sauce, spreading to leave about 1/2 an inch crust all around. Top with your cooled, roasted veggies any which way you choose. Next, add spoonfuls of the almond ricotta so it evenly dots the pizza and top the whole thing with basil ribbons or whatever other herbs/spices you choose. Turn oven up to 425 degrees and bake for 20 minutes or until crust is crispy on the edges. Take out, let cool, and let it blow your minds.
Enjoy everyone, and let me know what toppings you use!