Mhysa: Amy's Vegan Pizza

John: If he gets the wormhole tech, what will he use it for?

Harvey: Faster delivery of pizzas

Farscape

My favorite frozen pizza of all time is Amy's No Cheese Roasted Vegetable Pizza.  What I don't love is the fact that pizza dough is so calorie dense.  So, I set out to re-create my favorite frozen pizza, but with a cauliflower crust.  In the end, I think it turned out really well, and I would absolutely make it again, but I will definitely make more dough next time so that I can have the crust fill me entire baking sheet.  The final product was a 100% vegan, 100% delicious, healthy version of pizza.

What you need:

• 1/2 head of cauliflower
• 1/4 cup corn flour
• 2 tbsp nutritional yeast
• 2 tbsp flax meal
• 1/2 cup unsweetened coconut milk (or almond, or rice, whatever floats your boat)
• 1/2 tsp salt
• 1/2 can artichoke hearts
• 1/2 jar roasted red pepper
• 1/4 red onion
• 1/2 cup shiitake mushrooms
• 2 tomatoes, seeded
• 1 jar tomato paste
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• 1 tbsp lemon juice
• 1 tsp brown sugar
• 2 tbsp extra virgin olive oil
• 1 tsp Italian seasoning

Making the dough:

To begin, place your cauliflower in a food processor or a vitamix and blend until the cauliflower is crumbly and has the consistency of cooked rice.  Once you have reached your desired consistency, place cauliflower into a microwave safe bowl and microwave for 4 minutes.  After microwaving, drain the water from the cauliflower using a towel or cheesecloth.  Mix the corn flour, 1/4 teaspoon of salt, and nutritional yeast in with the cauliflower.

Next, mix together the milk and flax meal and let it stand for about 10 minutes before mixing it in with the cauliflower mixture.

Preheat the oven to 450 degrees.  On a greased baking sheet, press your dough into shape, making the crust approximately 1/4" thick.  Bake for 30 minutes or until the crust is golden brown and cooked through.

Prepping the veggies:

Heat the oil and brown sugar in a skillet.  Cook the onion until it is nicely browned, throwing the mushrooms in for the last few minutes.

Drain the red peppers and artichokes, and slice the red peppers.

Making the sauce:

I actually ended up with sauce left over, but it was delicious, so I just put the extra in a jar and stuck it in the freezer.

Put the tomatoes, tomato paste, balsamic vinegar, lemon juice, Italian seasoning, maple syrup, and 1/4 teaspoon salt in a Vitamix or other blender and blend until smooth.

When the crust has cooked through, pile on your ingredients and return the pizza to the oven for 10-15 minutes.