It seems that new and seasoned vegans alike still love their pizza. Take a look in just about any vegan cookbook (and on many vegan websites!), and you’ll find at least a few recipes for this much-loved food.
And what’s not to like? Just yesterday my mom and I were discussing meal variety, and we realized that pizza is one of the most versatile foods out there. This remains true with vegan pizza. Seasoned meat and cheese lovers may have a hard time believing this, but it’s not much of a leap to take the amazing combinations of food that are out there in other dishes and apply them to pizza.
I want to share a quick recipe for a rather quirky pizza that I whipped up for myself the other night. I didn’t measure anything, so most of it is “to taste”, but that’s another great thing about pizza–it’s very easy to personalize! I made a personal-sized pizza, but you can make it for as many people as you like.
1 recipe your favorite pizza dough
— I use “basic pizza dough” from 1,000 Vegan recipes
unseasoned tomato sauce, or tomato paste thinned to sauce consistency
vegan parmesan (optional)
fresh pineapple chunks, cut small
fresh kale, shredded
shredded vegan mozzarella
— my favorite is VeganRella brand
1) Preheat oven to 425°F. Lightly oil a pizza pan and spread the dough out in it.
2) Place the desired amount of sauce in a measuring cup or small bowl, and add the curry powder, cilantro, and cayenne to taste. Add cayenne in very small amounts–you don’t want your pizza to light your tongue on fire! (Or maybe you do. In which case, sprinkle away!)
3) Spread the sauce over the dough to within 1/4 inch of the edge. Sprinkle with vegan parm, if using.
4) Add the pineapple chunks and shredded kale, then sprinkle with the shredded mozzarella. Bake 15-20 minutes, or until the crust is lightly brown and the edges of the kale are crispy.
Feel free to add any other toppings/seasonings that strike you as appropriately “Eastern”. Let me know what you come up with–I’d love to try new combinations!