This latest invention was so good! It kind of reminded me how I remember Domino’s Pizza’s Cheesy bread used to taste, in terms of its texture. I might need to try duplicating that flavor profile as well…
But here are the pizza waffles.
And here is the recipe for them!
- 1 bag Bob’s Red Mill pizza crust mix
- 1 package yeast (included in the pizza crust mix bag)
- 2 eggs worth of set egg replacer (I used Ener-g)
- 1 tbsp salt-free Italian herb blend
- 1 1/2 cup warm water plus 2 tbsp
- 3 tbsp olive oil
- 28 oz can crushed tomatoes, preferably without citric acid in the ingredient list
- 3 tbsp vegan white sugar
- 1 tbsp hulled hemp seeds
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Vegan cheese (I used a mix of Daiya mozzarella and Follow your heart cheddar)
- Other toppings (such as onions, vegan pepperoni, sliced olives, mushrooms, artichoke hearts, etc)
- Pour the gluten free pizza dough flour mix into a large bowl. Mix in the Italian herb blend.
- In another large bowl, mix together the yeast and warm water in a large bowl and set aside for five minutes until the yeast dissolves.
- Prepare the egg replacer, also let sit while the yeast is dissolving.
- Place the oil and egg replacer into the yeast and water and whisk.
- Pour the flour mixture into the yeast mixture and stir until well combined and a dough forms.
- Cover and let sit for twenty minutes to rise.
- Warm up your waffle oven and turn your oven to 350 degrees F.
- When the dough is ready, spray the waffle iron with oil and place some dough into the iron…pat down and don’t use too much dough, as I had trouble sometimes flipping over my iron. If that happens, it’s okay, you can still make them, just keep it upright and let it cook inside at a medium temperature for about 4-5 minutes before taking out.
- Place your waffles on a greased oven tray.
- Make the sauce by mixing together the crushed tomatoes, sugar, hemp seeds, nutritional yeast, and salt and pepper.
- Place some sauce on top of each waffle.
- Cove with cheese and desired toppings.
- Bake for 15 minutes.
- Enjoy the deliciousness!
First of all, I have a confession to make. You know my original brownie recipe I made awhile ago? When I wrote it down and published it on the blog, I forgot to include the amount of flour I used! I just updated my error now in that blog entry. So if you don’t want something as fancy as these delectable treats, or are not a big fan of pumpkin (like my parents…I do not understand them…but oh well) try those.
Here is the recipe:
Vegan Pumpkin Cheesecake Swirl Brownies
for the Brownie layer:
- 1 1/2 cup unbleached all purpose flour
- 1 cup vegan white sugar
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 2 tbsp flaxmeal
- 6 tbsp water
- 1 stick (8 tbsp) Earth Balance Vegan margarine, melted
- 1/3 cup applesauce
- 1 tsp vanilla extract
- 3/4 cup non dairy milk (I use almond milk)
for the cheesecake layer:
- 1/2 cup pureed pumpkin (I used canned)
- 1/2 container (4 oz) vegan cream cheesed (I used daiya cream cheese-I feel it’s the best vegan cream cheese brand out there)
- 1 tsp ener-g egg replacer powder
- 2 tbsp water
- 1 tbsp corn flour
- 1/4 tsp pumpkin pie spice
- Preheat oven to 350 degrees Fahrenheit.
- Mix all dry ingredients (except flaxmeal) in a bowl together.
- Make 2 flaxmeal “eggs” by whisking the flaxmeal with the water. Let sit until it’s thick.
- Mix in the flaxmeal “eggs” and the rest of the wet ingredients into the dry ones.
- Place all the batter, minus 1/2 cup into a greased square baking pan (mine was probably 9″ x 9″?)
- Now make the pumpkin cheesecake mix by blending in a food processor the pumpkin and cream cheese. Set aside for a moment.
- In a measuring cup, whisk together the egg replacer and water until frothy.
- Add corn flour, maple syrup, and spice and whisk again.
- Add this mixture into the cream cheese and pumpkin and pulse the food processor a bit until fully incorporated.
- Cover the brownie layer with the cheesecake layer.
- Take the half cup of brownie batter you reserved, and spoon little dollops set apart from each other on top of the cheesecake layer.
- Take a fork and swirl the brownie batter and cheesecake to make a pretty design.
- Put into your oven for at least 30 minutes, you want a toothpick to be inserted and come up mostly clean with a bit of the wet cheesecake layer. It took my oven about 48 minutes, so I’d say a good range of baking time depending on your oven would be 40-50 minutes, but please be aware of what’s going on in your kitchen and start checking it when you start to smell it cooking occasionally.
- Take out of the oven and allow to cool fully, slice, and enjoy!