Alkaline/Vegan Pizza

Recipes

October 11, 2019/0 Comments

Hey, y’all!

I’ve discovered that one of the keys to being successful within the Alkaline/Vegan Lifestyle is easy meals!

Yes, of course, choosing a lifestyle such as this one is pure dedication, which has already been accepted. We know there is extra work but some nights you just need a quick, delicious, win.

This is your win.

Who doesn’t lovepizza, right?

Alright, sure… there aresomethat don’t but for those who do- I got you.

The development of this pizza recipe has truly been a struggle for me. I’ve altered it time and time again. Right now, I’ve got it where I want it- which is why I’ve come to share it with you.

This pizza has come a long way from where it started and I am thrilled.

Enough rambling, let me get into it.

Alkaline/Vegan Pizza

Preparation

Tomato Sauce

Roma Tomatoes 10

Pitted Dates 3

Sundried Tomatoes 1 tbsp

Coconut Palm Sugar 1 tbsp

Instructions

You want to first remove the skins from your tomatoes. If you are unfamiliar with this process you can check out my Alkaline/Vegan Lasagna, where I walk you through it step by step or you can watch the YouTube video showing you how to do it.

After skins are removed, add ingredients to a blender. Blend on high until completely smooth.

Since this is Pizza sauce, you want it a little sweeter than your typical tomato sauce and smoother.

Once blended completely, transfer to a pot. Bring tomato sauce to a boil on a medium high heat. Stir and lower the heat. Place top on and simmer on low for about 20-30 minutes. You’re looking for a thicker consistency. Once desired consistency is reached, sit aside and let cool.

Pizza Dough

Spelt Flour 2 cups

Seltzer Water (Perrier) 3/4 cups

Grape Seed Oil 2 tbsp

Onion Powder 1 tsp

Basil 1/2 tsp

Oregano 1/2 tsp

Sea Salt 1/4 tsp

Instructions

Add your dry ingredients to a bowl and mix completely.

Then, add your grape seed oil and stir.

Next, add your seltzer water little by little, stirring in between. You may need more or less than 3/4 cups, so be mindful of that.

**If you add too much water, add more flour. If there is too much flour, add more water**

Allow the dough to form into a ball. It should be soft, smooth, and have a little bit of bounce to the touch.

Once the ball has formed, you want to place a towel over the bowl and set aside for about 20 minutes.

Walnut Cheese Sauce

Walnuts (soaked) 1 cup

Instructions

Add all of your ingredients to a blender. Blend on high until smooth consistency is reached. Transfer to bowl and store in fridge.

Toppings

**This part is completely up to preference. I’ll list what I used for this pizza but feel free to add or omit anything. This isyourPizza. If using the toppings listed below, I suggest making this your step 1.**

Cooked

Red Onion 1

Yellow Onion 1

Green Bell Pepper 1

Yellow Bell Pepper 1

Orange Bell Pepper 1

Red Bell Pepper 1

Zucchini 1

Summer Squash 1

Grape Seed Oil 1 tbsp

Onion Powder 1 tsp

Basil 1 tsp

Oregano 1 tsp

Thyme 1 tsp

Tarragon 1 tsp

Sea Salt 1 tsp

Instructions

This part is simple. All you want to do is dice all of your veggies and add them to a baking dish. Add your grape seed oil and stir to completely coat each vegetable. Then add your seasonings and stir again. Place in the oven on 350°F for 30 minutes. Once done, set aside and let cool.

Fresh

Alkaline/Vegan Pizza - Recipes - happeneduponhappy (6)

Kale 1 cup

Portabella Mushrooms (thinly sliced) 1/2 cup

Red Onion (thinly sliced) 1/2 cup

Instructions

Thinly slice your onions and mushrooms. Set aside.

Assembly

Pizza Dough Instructions

Flip your dough out onto floured surface and begin to knead for about 2 minutes. Once done, start rolling it out. You want to roll it in the shape closest to the pan you’ll be cooking it on.

I used a round pizza pan for this one. We like using this because you’re able to achieve two types of pizza- thin crust or regular crust. I’ll link one for you that is most similar to the one we use- here.

Lightly grease your pan with oil. Transfer your dough to pan and spread it out with your hands- gently lifting and pulling the sides over to reach the ends.

For thin crust- trim the excess dough from around the rim of the pan.

For regular crust- gather the excess dough around the rim and smooth it around.

Next, Tomato Sauce

Spread your (cooled) tomato sauce onto the dough in a nice, even, layer.

Walnut Cheese Sauce

Using a spoon, drizzle your walnut cheese sauce onto your pizza in whatever manner you decide. Personally, I don’t spread it on because I don’t want to lift the layer of tomato sauce I’ve laid down.

Toppings

This part, again, is up to preference. I first do my cooked veggies, and then add my fresh veggies on top and in the gaps.

This Pizza is called, the works, because I load it up!

Cook

Place in the oven, on the top rack, on 425°F for 8-12 minutes. Once removed, sprinkle sea salt and/or crushed red pepper flakes on top. Let cool. Cut and serve.

Done!

Alkaline/Vegan Pizza

See, wasn’t that easy? We love this pizza. It’s easy to make and delicious to eat. I usually have quite a bit of leftovers when it comes to my sauces and toppings, so I’ll just use those to make, you guessed it, more pizza’s!

I used to cook 3 of these in the mornings to send with my husband to work (he traveled). So I’d get up around 8 am and have all 3 ready and packed up by 11:15 when he’d leave. Super quick.

Alright, that’s all I’ve got for you today. Definitely let me know what you think of this recipe and if you try it!

It’s bound to be a family favorite- my son thinks it’s a hit.

Okay, until tomorrow.