This was the dough for my pizza...everybody else had the regular white dough. I tweaked my regular dough recipe to come up with this. Mine was a mixture of whole wheat flour, a small amount of all purpose flour and a 1/4 cup of ground flax. Instead of sugar I used agave nectar when I proofed the yeast. It took a much longer rising time than my white dough. If anyone is interested in the recipe let me know and I'll post if in full.
I parbaked the dough then topped it with a sauce that I made out of my canned tomato puree, minced garlic, salt and basil. I layered green and red pepper, red onion, mushrooms, sliced yellow and red tomatoes. Then a mixture of mozzarella and dayia "mozzarella" cheese and a sprinkle of Italian seasoning. I had to use the two cheeses because I truly can't handle the dayia or any other "cheese" alone (other than the vegan cheese slices). But if I mix it with regular cheese, well it's not so bad then ;) I'm hoping to slowly get more accustomed to the vegan cheeses.
After baking in a 425 degree oven for 20-25 minutes, this was the result. Perfect, colourful, healthy, delicious totally homemade vegetarian pizza.
This beautiful flower represents our new 21 day project...Starting on August 23, 2010 Maddie and I will be Going Green!! We are really looking forward to this new project beginning!
I'll post this weekend about this new project and continue to update you about ongoing aspects of the vegan cleanse.
Much peace, love and happiness
-Carolyn
That pizza looks very apetizing. I think I could eat it. Prayers & hugs going your way. Love you lots my dear!
ReplyDeleteYour pizza looks very yummy! Where did you get the Dayia cheese from? I seriously need to get some, because the options out here are really, really limited.
ReplyDeletecongrats on finishing the cleanse!
Ireneamanda...
ReplyDeleteI got the cheese from Rainbow foods here in Ottawa. It's located at 1487 Richmond Road. They carry both the "cheddar" and the "mozzarella". I've found that I like the mozza better than the cheddar. But maybe it's just a matter of adapting.