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Week 49: Vegan BBQ Pizza
VEGAN BBQ PIZZA
Start with a pizza shell (GF Alternative) or make the dough from scratch!
For the dough:
1 cup Warm Water
7 grams Active Dry Yeast
1 tsp Salt
1/4 tsp Garlic Powder
1 TBSP EVOO
350 grams of Flour/GF Alternative
Proof the water, yeast, and sugar for 15 minutes. Mix in everything except the flour. Gradually mix in the flour. Knead by hand or use a stand mixture until a smooth ball forms.
Cover with a damp tea towel and let rise until doubled in size, about 1-2 hours.
This dough will yield two 12" pizzas.
Preheat the oven to 500 (trust us!). This will give you a beautifully baked pizza that's better than take-out!
BBQ Sauce (YB Version)
1 TBSP Sesame Oil
1/2 Cup Ketchup
1/4 Cup Water
2 TBSP Apple Cider Vinegar
2 TBSP Soy Sauce
1 TBSP Dijon Mustard
2 TBPS Maple Syrup
2 TBSP Maple Sugar
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Paprika
1/4 tsp Cayenne Pepper
Put your BBQ sauce ingredients in a saucepan on medium heat and bring to a simmer. When it starts to bubble reduce the heat and simmer for 10 minutes to let the sauce thicken.
Once your sauce is started skillet up your veggies over medium heat in a separate skillet! Mushrooms, Red Onion, and Greens work great with this recipe! Add some BBQ sauce to your skillet in the last minute of cooking. Roll out your pizza doughs on parchment paper and top with your BBQ slathered veggies. To make it more decadent add some shredded vegan cheese. Bake for 6 minutes on parchment paper only (no pan underneath!).**
After you remove the pizza from the oven top it with fresh greens, micros, and basil and brush some melted butter onto the crust and ENJOY!
**The Parchment paper will be pretty brittle after being cooked on such high heat. Make sure to carefully remove it from the oven with a pan underneath to slide it onto quickly or the parchment paper may just break and you will have oven pizza (the very reason I'm no longer in charge of getting the pizza out of the oven).
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