Pizza

[Guest guest]

I just use a basic bread dough - flour, yeast, water, salt and a tiny bit of

olive

oil. And if you want your bread pizza dough to be crisp (you can always make

it *thin*) you can add a tablespoon of cornmeal, although I never do and mine

comes out thin and crisp. Just wing it, hon. It'll be fine ;=) Let us know how

it

turns out, okay???

 

Best,

Pat

 

, " livecompassionately " <

livecompassionately@c...> wrote:

> Does anyone have a recipe for homemade vegan pizza? Or even just for

the

> dough. Like a whole wheat flour based dough? I'd like to try a vegan pizza

> with lots of veggie toppings! Thanks a bunch. -Rebecca

[Guest guest]

You are one of the Eugene peeps right?

I think that was a place I was dying to try, but

couldn't seem to figure out the hours or where it was.

We went to the Pizza Research Institute and the vegan

pizza was FAB there!

 

Hmm...white garlic sauce...???? Brain is on it.

 

--- linda <lindai81 wrote:

 

> Oh, dear, it was at a bar here called Sam Bond's

> which has vegan pizza and cookies to die for. Sorry.

> We haven't gone there in a while, but I will ask how

> they make the sauce next time...doubt that they will

> share, but they are a great group of people. Sorry

> to have made your mouth water without having the

> solution to it. If you come up with a white sauce

> for pizza let me know. It was heavily garlicked

> which I really love too.

> linda

> " Whatever you do will be insignificant and it is

> very important that you do it. "

> Mohandas Gandhi

>

> linda's Growing Stitchery Projects:

> womyn47

> -

> Melissa Hill

>

> Thursday, December 15, 2005 5:35 PM

> Re: Re:

> Breakfast....

>

>

> that does sound Divine! Where did you

> find/make/get

> it?

> *waits anxiously*

>

> --- linda <lindai81 wrote:

>

> > We had a pizza night before last that had Kale

> on it

> > and it was delicious. It used some sort of a

> white

> > garlic sauce rather than tomato sauce for the

> base.

> > It had broccoli on it too which was awful and I

> love

> > broccoli. I tried it on my homemade pizza once

> and

> > once was enough...I didn't care for it. But

> > cauliflower is a dream on pizza.

> > linda

> > " Whatever you do will be insignificant and it is

> > very important that you do it. "

> > Mohandas Gandhi

> >

> > linda's Growing Stitchery Projects:

> > womyn47

> > -

> > glpveg4life

> >

> > I like pizza with Pineapple..

> > Pineapple and spinach is good, and pineapple

> and

> > chopped broccoli, pineapple

> > and bell peppers it good.

> >

> >

> > [Non-text portions of this message have been

> > removed]

> >

> >

>

>

>

>

> Tired of spam? Mail has the best spam

> protection around

>

>

>

>

[Guest guest]

Yes, Eugene. Sam Bond's doesn't open up until 4 in the afternoon. It is kind of

tucked away, totally unimpressive, in the Whitaker area (which probably doesn't

mean a thing to you). I think I must have passed it a gazillion times and never

noticed it and would have dismissed it if its reputation hadn't preceded it. It

is really popular and very alternative with such fun people. I will have to look

into the Pizza Research Institute. Daughter has been there though. I'll have to

look through some cook books and see if there is a white garlic sauce that I can

adapt. My whole life is about adaptation. LOL Let me know if you come up with

something though.

linda

" Whatever you do will be insignificant and it is very important that you do it. "

Mohandas Gandhi

 

linda's Growing Stitchery Projects: womyn47

-

Melissa Hill

Thursday, December 15, 2005 7:32 PM

Re: Pizza

 

 

You are one of the Eugene peeps right?

I think that was a place I was dying to try, but

couldn't seem to figure out the hours or where it was.

We went to the Pizza Research Institute and the vegan

pizza was FAB there!

 

Hmm...white garlic sauce...???? Brain is on it.

 

 

 

[Guest guest]

Most supermarkets sell dough to make your own crust, it is just a

fraction of the cost of those premade crusts. I found some in the

freezer section, but best bet is in the bakery. I am tossing dough

like a real Italian:)

 

You just gotta let everything go and do it.

First let the dough get to room temp.

Then begin throwing (slapping it from hand to hand) it back and forth

stretching it a little each time, easy right.

OK now toss it in the air...place it on top of both hands (finger

tips or fists work good) and throw, kinda spinning the dough, you

gotta get that centrifical force working here. Stop when you are

happy with it, I tried to do an extra spin for my son and ended up

with two fists through my pie crust:(

 

I hope you homemade pizza makers try this.

 

Nicole

[Guest guest]

Yes! I love cold pizza too!

hugs, Diane

 

, Donnalilacflower

<thelilacflower wrote:

>

> Me too! Cold for breakfast is the best.

> Donna

>

> --- strayfeather1 <otherbox2001 wrote:

>

> >

> > i love pizza

> >

> > Peace,

> > Diane

>

>

>

> Say a prayer for the common foot soldier

> Spare a thought for his back breaking work

> Say a prayer for his wife and his children

> Who burn the fires and who still till the earth

> SOURCE: Stones - Salt of the Earth

>

>

>

______________________________\

____

> Be a better friend, newshound, and

> know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

>

[Guest guest]

Me three! With the thinnest, crispiest crust possible!

Nancy C.

 

Yes! I love cold pizza too!

hugs, Diane

 

, Donnalilacflower

<thelilacflower wrote:

>

> Me too! Cold for breakfast is the best.

> Donna

[Guest guest]

Pizza

 

 

It can take a little practise to make the dough spread to the full

12 " , but once you have figured it out it's quite quick and easy. There

are photos of how to do this on the Savoury Palate website:

http://www.savorypalate.com/pizza101.aspx

 

 

BASE

 

This recipe makes one 30 cm (12 " ) base.

 

Dry Ingredients:

 

1/2 cup tapioca -OR- potato starch

1/3 cup brown rice flour

1/3 cup besan (chickpea or garbanzo bean flour)

6 teaspoons soy milk powder

(or 'Dari-Free' for soy-free version)

3 teaspoons dry yeast granules

2 teaspoon xanthan gum

1 teaspoon Italian -OR- mixed herbs (optional)

1 teaspoon agar agar powder (optional)

1/2 teaspoon salt

1/2 tsp sugar

 

Wet Ingredients:

 

2/3 cup warm water

1 teaspoon apple cider vinegar

1 teaspoon olive oil

 

rice flour for dusting

 

 

1. Preheat oven to 220 C (425 F).

 

NOTE: If using roasted veggies place these in the oven before making

the base. They will take around half an hour to roast.

 

2. Line a pizza tray with baking paper.

 

3. Combine dry ingredients.

 

4. Combine wet ingredients. Add to dry. Beat for several minutes. The

dough will be soft and sticky.

 

5. Using wet hands spread the dough over the prepared tray. Sprinkle

the dough with rice flour and finish spreading and neatening the base.

 

6. Bake in preheated oven for 10 minutes.

 

Bases can be made to this stage and frozen for later use.

 

7. Top with desired toppings and return to the oven for a further

20-25 minutes.

 

 

 

 

Sauces and Toppings

 

 

ROAST VEGGIE

 

 

Use your favourite pizza sauce or try this :

 

Take a small jar of sun-dried tomatoes and whizz in a food

processor. Add a tablespoon or two of tomato paste if you like.

 

Spread over the base.

 

 

Top with roasted veggies such as :

 

eggplant, sliced and then diced after roasting

onion, quartered

capsicum (bell pepper), quartered and then sliced after roasting

garlic, roasted in skins for around 15 minutes and squeezed to

remove pulp

or any other veggies that take your fancy - pumpkin, tomato etc.

 

On top of this add thinly sliced mushrooms, olives, capers, pineapple

and so on. Finish with some Melty " Cheese " or some vegan " Cheese " ,

thin slices of tomato and a sprinkle of italian or mixed herbs. Bake

for 25 minutes.

 

 

 

SATAY TOFU

 

 

Satay Sauce

 

2 teaspoons) olive oil

1/2 onion, chopped

1 - 2 cloves garlic, crushed

1/2 cup peanut butter, smooth or crunchy (your choice)

4 teaspoons wheat-free tamari (-OR- Braggs)

1/3 cup sweet chilli sauce

2 teaspoons brown sugar

4 1/2 fl oz (135 ml) coconut milk

 

1. In a saucepan or fry pan saute onion and garlic until cooked through.

 

2. Add remaining ingredients and stir well. Reduce heat and simmer for

10 minutes, stirring occasionally.

 

Makes enough for one 12 " pizza.

 

 

Add some sliced tofu just after combining all the ingredients and

simmer the tofu in the sauce. Simply spread this over the base (no

cheese needed) and bake for 20 minutes.

[Guest guest]

Actually, the problem I had when I tried to make my most recent (and

failed) GF pizza crust was getting the rolled out dough onto the hot

pizza stone! It just fell apart apart (or stuck to the board I had

rolled it out on) and was a total mess.

 

I'm thinking next time I try a pizza crust, I will roll out onto one

of those fancy non-stick baking sheets and then see if I can peal it

off of that, or maybe turn the sheet upside down over the stone and

hope it all comes off in one piece. Anyway, I have yet to try any of

the other mixes/recipes posted here. It could be that a different

recipe will peal off more easily. But I'm a bit worried that it's

simply the nature of the beast and that I'm going to have the same

problem with any mix/recipe I try!

 

Any helpful experience/suggests welcome!

 

Thanks!

Sienna

 

, " Kim " <bearhouse5

wrote:

>

> Pizza

>

>

> It can take a little practise to make the dough spread to the full

> 12 " , but once you have figured it out it's quite quick and easy.

There

> are photos of how to do this on the Savoury Palate website:

> http://www.savorypalate.com/pizza101.aspx

>

>

> BASE

>

> This recipe makes one 30 cm (12 " ) base.

>

> Dry Ingredients:

>

> 1/2 cup tapioca -OR- potato starch

> 1/3 cup brown rice flour

> 1/3 cup besan (chickpea or garbanzo bean flour)

> 6 teaspoons soy milk powder

> (or 'Dari-Free' for soy-free version)

> 3 teaspoons dry yeast granules

> 2 teaspoon xanthan gum

> 1 teaspoon Italian -OR- mixed herbs (optional)

> 1 teaspoon agar agar powder (optional)

> 1/2 teaspoon salt

> 1/2 tsp sugar

>

> Wet Ingredients:

>

> 2/3 cup warm water

> 1 teaspoon apple cider vinegar

> 1 teaspoon olive oil

>

> rice flour for dusting

>

>

> 1. Preheat oven to 220 C (425 F).

>

> NOTE: If using roasted veggies place these in the oven before making

> the base. They will take around half an hour to roast.

>

> 2. Line a pizza tray with baking paper.

>

> 3. Combine dry ingredients.

>

> 4. Combine wet ingredients. Add to dry. Beat for several minutes.

The

> dough will be soft and sticky.

>

> 5. Using wet hands spread the dough over the prepared tray. Sprinkle

> the dough with rice flour and finish spreading and neatening the

base.

>

> 6. Bake in preheated oven for 10 minutes.

>

> Bases can be made to this stage and frozen for later use.

>

> 7. Top with desired toppings and return to the oven for a further

> 20-25 minutes.

>

>

>

>

> Sauces and Toppings

>

>

> ROAST VEGGIE

>

>

> Use your favourite pizza sauce or try this :

>

> Take a small jar of sun-dried tomatoes and whizz in a food

> processor. Add a tablespoon or two of tomato paste if you like.

>

> Spread over the base.

>

>

> Top with roasted veggies such as :

>

> eggplant, sliced and then diced after roasting

> onion, quartered

> capsicum (bell pepper), quartered and then sliced after

roasting

> garlic, roasted in skins for around 15 minutes and squeezed to

> remove pulp

> or any other veggies that take your fancy - pumpkin, tomato

etc.

>

> On top of this add thinly sliced mushrooms, olives, capers,

pineapple

> and so on. Finish with some Melty " Cheese " or some vegan " Cheese " ,

> thin slices of tomato and a sprinkle of italian or mixed herbs. Bake

> for 25 minutes.

>

>

>

> SATAY TOFU

>

>

> Satay Sauce

>

> 2 teaspoons) olive oil

> 1/2 onion, chopped

> 1 - 2 cloves garlic, crushed

> 1/2 cup peanut butter, smooth or crunchy (your choice)

> 4 teaspoons wheat-free tamari (-OR- Braggs)

> 1/3 cup sweet chilli sauce

> 2 teaspoons brown sugar

> 4 1/2 fl oz (135 ml) coconut milk

>

> 1. In a saucepan or fry pan saute onion and garlic until cooked

through.

>

> 2. Add remaining ingredients and stir well. Reduce heat and simmer

for

> 10 minutes, stirring occasionally.

>

> Makes enough for one 12 " pizza.

>

>

> Add some sliced tofu just after combining all the ingredients and

> simmer the tofu in the sauce. Simply spread this over the base (no

> cheese needed) and bake for 20 minutes.

>

[Guest guest]

All the GF pizza dough I have made is far too sticky to actually roll

out. I always line the tray or stone with non-stick baking paper and

spread the " dough " (more of a goo than a dough) out over this using

first wet hands and then floured hands.

 

Kim

 

 

, " ebippity "

<ebippity wrote:

>

> Actually, the problem I had when I tried to make my most recent (and

> failed) GF pizza crust was getting the rolled out dough onto the hot

> pizza stone! It just fell apart apart (or stuck to the board I had

> rolled it out on) and was a total mess.

>