Well now…

With Vegan Pizza Day coming up at the end of the month (June 28 to be exact- rsvp to the facebook event!) I wanted to provide you with a kickass, blow your mind, original recipe for a unique vegan pizza for this occasion.

Today I tested out my idea. I was worried it would not go as planned, but it came out flawless.

 It has a cornmeal crust made from this recipe, a cauliflower white sauce, sliced jalapenos, daiya cheddar, cream cheese stuffed crust, and a sprinkling of whole wheat breadcrumbs.

Here is the recipe. I have taken lots of pictures throughout the pizza making process to explain what I did a bit better.

Ingredients:

• 1 cornmeal crust (recipe here)–I let it rise for a half an hour, but it was a hot day so I can’t be sure how long it’ll take you exactly. You will also want a bit of extra cornmeal and flour for when you roll out the crust

For the sauce:

• 1 cup cauliflower florets
• 1 cup unflavored almond milk
• 1/2 tsp onion powder
• 1/4 tsp paprika
• 1/4 tsp black pepper
• Sprinkle of white pepper
• 3 garlic cloves
• 2 tbsp nutritional yeast
• 1/2 tbsp miso (I used chickpea miso)
• 1 tsp arrowroot powder
• 1 tsp lemon juice

For the rest of the pizza:

• 4 jalapeno peppers, chopped into slices
• Daiya cheddar cheese shreds
• 1 tub plain vegan cream cheese (I used Go Veggie! brand)
• 2 tbsp whole wheat breadcrumbs

Directions:

1. Make the dough according to recipe.
2. Let rise and make the sauce.

To make the sauce:

1. Steam cauliflower until soft, about 5 minutes.
2. Place cauliflower and all other ingredients in a blender and blend until smooth.
3. Place into a saucepan, and on medium heat, whisk frequently until bubbling and thickened a bit.

To assemble and cook the pizza:

1. Preheat oven to 450 degrees F.
2. Roll out the dough into a large circle. You will want to use extra flour/cornmeal on the surface and on the rolling pin to prevent sticking.
3. Mix/stir up the vegan cream cheese until thick with a knife if it is separated as mine was.
4. Using a tablespoon, place little dollops of the cream cheese a short distance away from the edge of the crust (see pictures below for a good idea of what I mean here).
5. Then fold over the edges of the crust around it, pinching to secure slightly.
6. Place about 2/3 cup or whatever you need of the sauce. You may need the whole batch, or you may need less, depending on how big your crust is. I used 2/3 cup.
7. Sprinkle Daiya cheddar shreds around the top, use as much or as little as you like. I used about 1/2 cup.
8. Place sliced jalapeno slices on top of the cheese.
9. Sprinkle two tablespoons of whole wheat breadcrumbs.
10. Bake 12-15 minutes in oven.
11. Eat! And enjoy, because it’s pretty amazing if I dare say myself.

A detailed picture of how I stuffed and folded the crust.

After being baked and half eaten, a detail of the stuffed crust

A picture of a scrumptious baked slice

So there you have it! Hopefully I will be able to dream up some other ridiculous and amazing vegan pizza recipes this month, but we shall see. I do not know how I can top this one! haha