Recipe: Roasted Red Pepper Hummus Pita Pizza with Daiya Cheese

December 3rd, 2012 12:58 pm by Kelly

Say that five times fast!

Sam’s Club has the best hummus, y’all. Truthfully, I’d love to make the stuff myself, but my food processor just can’t get it as smooth and creamy as the store-bought stuff. Thankfully, Sabra hummus is delicious and vegan – and comes in giant, 25 ounce tubs! The only downside? Using it all up before the expiration date. (Or at least not too long after. It’s a guideline!)

Enter: hummus pizza! I’ve wanted to try a hummus pizza for what feels like forever, and some soon-to-expire Roasted Red Pepper Hummus provided the perfect opportunity. Since I didn’t want to commit to a “real” pizza, I started small with a person pita pizza. Pita and hummus, they go together like Dandies and vegan nutella!

The result is about as tasty as you’d expect (read: very), though methinks I might want to do some tinkering with the hummus. It dries out a bit during cooking – not to mention, the store-bought stuff is thick enough that it might be difficult to spread on dough – so a thinner hummus might work better here. If you’re making your own hummus special for the occasion, keep this in mind; otherwise, maybe try blending a tablespoon of water with a cup of hummus before spreading it on the pizza? Might work! I’ll try it and let you know, okay?

The recipe below includes the toppings I used, but feel free to swap them out for your own favorites!


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Roasted Red Pepper Hummus Pita Pizza with Daiya Cheese


1 piece of pita bread, freshly baked or frozen and defrosted
Roasted red pepper hummus (store bought or freshly made)
Mozzarella Daiya cheese (or your own favorite vegan cheese)
black olives, diced
sundried tomatoes, diced


1. Preheat your oven to 425 degrees F.

2. As the oven’s preheating, place your (defrosted) pita bread onto a pizza stone (or lightly greased pan). To defrost a frozen piece of pita bread, just pop in the microwave for 30 to 45 seconds.

3. Spread a generous amount of hummus on the pita bread, followed by the sundried tomatoes, cheese, and black olives.

4. Bake at 425 degrees F for ten to fifteen minutes, or until the cheese is melted.

5. Enjoy warm and crispy!

Saturday Garbage Plate, 2012-12-01

December 1st, 2012 5:57 pm by Kelly

I finally got smart and brought my own vegan cheese for the free pizza at Lula's!

Via bitchcakes on flickr:
“I finally got smart and brought my own vegan cheese for the free pizza at Lula’s!”


This week on twitter:

Recipe: Easy, Cheesy Stacked Tortilla Pizza

November 27th, 2012 12:33 pm by Kelly

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This one’s for the Daiya cheese lovers in the house: a multilayered tortilla cheese pizza in which each tortilla is “glued” to one above and below it with a healthy (or not!) dollop of melty, oozy, gooey Daiya cheese. Is your stomach rumbling cries of assent yet? The idea came to me while I was doing yoga – make of this what you will!

I kept the pilot pizza simple, since I wasn’t sure how well it’d turn out. (As it just so happens? AMAZING!) Topped with red sauce, more mozzarella Daiya, and a generous serving of black olives because YUM. (Olive haters, take it outside!) The tortillas are corn – though in all honesty I prefer flour – since that’s what we had on hand. (Leftovers from the South-of-the-Border Potato Tacos I made for Vegan MoFo. FRIED. Yeah, you heard me right!) I only used three tortillas, but you can stack ’em as high as you think your mouth can stretch.

I photographed my pizza next to the latest edition of Best Friends magazine, to provide some scale, and also because this month’s cover dog is too adorable for words. (The winter issue is dedicated to senior dogs, yay!) The tortillas are on the small size – smaller even than the pita bread I normally use for pizzas on the go – which makes for a nice lunchtime personal pizza. You can use any size/flavor tortilla your heart desires – the principle remains the same!


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Easy, Cheesy Stacked Tortilla Pizza


Two or more tortillas
Mozzarella Daiya cheese (or the vegan cheese of your choice)
Red sauce
Your favorite vegan toppings
Parchment paper
Cooking spray


1. Preheat the oven to 425F. Cover a cookie sheet with parchment paper.

2. When the oven’s almost done heating up, assemble your pizza. Spray the bottom of one tortilla with cooking spray and lay it (wet side down) on the parchment paper. Sprinkle a moderate amount of cheese on top and add the next tortilla. (Don’t coat anything but the very bottom of the pizza with spray.) Repeat these steps until you reach your final layer. Top with a good amount of red sauce (relative to the height of your pizza, that is!), more cheese (if desired), and your favorite vegan toppings.

3. Bake at 425F for 10 to 20 minutes, or until the cheese is melted to your liking. The pizza will flatten out a bit as the layers of cheese liquefy.


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Saturday Garbage Plate, 2012-11-24

November 24th, 2012 1:08 pm by Kelly


This vegan pizza is so fierce it sparkles! With BBQ soy curls, red onions, jalapenos, and mozzarella Daiya.
CC image via flickr user hoveringdog.


This week on twitter:

Recipe: Cheddar Bacon Cheeseburger & Fries Pizza

November 21st, 2012 12:05 pm by Kelly

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When I first hatched the idea for this pizza, I thought about making it for Thanksgiving. I mean, what’s more American than bacon cheddar cheeseburgers and pizzas, right? Alas, it proved a tough sell to Shane, who hearts his seasonal holiday foods. Instead we compromised on these epic looking Thanksgiving Burgers, and made the pizza on Saturday night (aka pizza night). Hey, works for me!

I know I say this about all the pizzas, but omg you guys this is AMAZING! Fried soy bacon, savory vegan ground round, crispy crinkle fries, mounds o’ melty Daiya cheese – not to mention onions, tomatoes, and mushrooms – this pizza has got it going on! Like a bacon cheddar cheeseburger with a side of fries, but more better.

Serve with a pickle on the side and a chocolate milkshake to wash it all down!


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Cheddar Bacon Cheeseburger & Fries Pizza

…for a Fluffy White Pizza Crust

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

…for the pizza

Red sauce
Lettuce, spinach, kale or other greens (optional)
~8 slices Lightlife Smart Bacon (or the vegan bacon of your choice)
1 tablespoon olive oil
Cheddar Daiya cheese (or the vegan cheddar cheese of your choice)
Yves Meatless Ground Round (or the vegan ground round of your choice)
~1/4 cup onion, sliced
Mushrooms, canned or fresh
Tomatoes, sliced
Vegan mayo, mustard, and/or ketchup to garnish (optional)
Pickles (optional)
Cornmeal or cooking spray with which to coat the pizza stone or pizza pan


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1. Several hours prior to making the pizza, prepare the dough. In a large bowl, combine the sugar, yeast, and water; mix until completely blended. Add the salt and olive oil and mix well. Add the flour in stages (about 1/2 cup at a time) and mix until the flour forms into dough. On a lightly floured surface, knead the dough by hand and shape into a ball. Cover loosely with a towel and leave the dough to rise, anywhere from 30 minutes to two hours.

2. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

3. In a large frying pan, heat the olive oil on medium. Add the Smart Bacon and fry on both sides until crispy. Set aside.

4. In the same frying pan, cook the mushrooms until brown. (Optional; I prefer to fry canned mushrooms, but not fresh ones. I’m weird that way!) Set aside.

5. To assemble the pizza, start by spreading a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

6. Next, add your toppings. Start with the red sauce, followed by the greens, bacon, cheese, ground round, onion, mushrooms, and tomatoes. (The amounts listed above are just a guideline; use as much or as little of each as you like.) Finish off with a little more cheese to bind everything together.

Optional: if you’d rather bake the condiments right into the pizza, mix the mayo, ketchup, and/or mustard in with the red sauce before spreading it on the pizza. Or eliminate the red sauce altogether and use ketchup instead!

7. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas. Serve with a dill pickle on the side. Die happy.


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