Veganuary 2016: Another Day, Another Vegan Pizza

Vegan pizza and garlic bread

Saturday nights are perfect for pizzas and, although Papa John’s original crust pizza bases are vegan and I could order one without cheese, why bother when I can make my own vegan pizza at home and save about £15? And especially why spend all that money when I loved the vegan tortilla pizza and vegan garlic bread I made last Saturday so much.

A tortilla pizza is perfect for when you don’t want to mess around making dough or if you fancy something lighter.

Vegan Tortilla Pizza
 
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Author:
Cuisine: Vegan
Serves: 2
Ingredients
For the tomato sauce
  • 1 tbsp olive oil
  • ½ can chopped tomatoes
  • 1 clove garlic, crushed
  • A few basil leaves, torn
  • salt and pepper
For the pizza
  • 2 tortilla wraps
  • Toppings of your choice
Instructions
Tomato sauce
  1. Heat the olive oil in a saucepan, then add the chopped tomatoes, garlic, basil leaves and season with salt and pepper
  2. Simmer for a few minutes, then either blend it, or leave chunky
Construct your pizza
  1. Spread the tomato sauce on to the tortilla bases and add your toppings. Mine were:
    olives
    jalapenos
    yellow pepper
    mushrooms
    spinach
    chilli flakes
    Violife vegan cheese
  2. Bake in the oven for about 15 minutes at 180C

Vegan Garlic Bread
 
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The best garlic bread ever. I add extra garlic powder to the crushed garlic but you can leave it out. The weight of the dairy-free spread was a guess - just use as much or as little as you like (I use tons).
Author:
Cuisine: Vegan
Serves: 2
Ingredients
  • 1 part-baked baguette, sliced
  • 6 large cloves of garlic, crushed
  • 1 tsp garlic powder (optional)
  • 75g dairy-free spread (I used Vitalite)
Instructions
  1. In a small bowl or ramekin, mix together thoroughly the garlic and dairy-free spread
  2. Spread each side of each slice of the the baguette with the garlic 'butter' and press the slices together (to re-form the baguette shape)
  3. Wrap in foil and bake in the oven at 180C for about 15 minutes, unwrapping the foil for the last 5 minutes, so the baguette gets crispy

 

And, yes, I did have a Nutriblast/smoothie for breakfast and lunch. Here’s what I filled my Nutribullet up with at lunchtime.

Banana, kiwi fruit, strawberry, blueberry Nutriblast

That’s spinach, banana, blueberries, strawberries (yes, I leave the stalks on – the Nutribullet will take care of them) and kiwi fruit, blitzed up with soya milk and water (I find it’s too thick if I use just soya milk, so I add some water to thin it down a bit). It’s not as pretty when it’s all mixed together as the spinach turns it a murky sludge-like colour but trust me, it’s delicious.

It’s currently Sunday and The Meat Eater makes dinner on a Sunday. I asked him what vegan food he was going to make for me tonight and he said, ‘Dust’. Then he said, ‘Oh no, dust is made of human skin, so you can’t eat that’.

Sigh.

 

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