Extra thick, vegan deep dish pizza crust covered with creamy vodka sauce, topped with vegan cheese, vegan meatballs, and fresh veggies.
Full Recipe for Sauce:
Pizza Dough Recipe:
Vegan Vodka Sauce Deep Dish Pizza
Extra thick, vegan deep dish pizza crust covered with creamy vodka sauce, topped with vegan cheese, vegan meatballs, and fresh veggies.
Full Recipe for Sauce:
Pizza Dough Recipe:
Coconut milk? Interesting. Any other substitute?
Very nice! Although one slight recommendation for the future: cook the
shallots *first* and then add in the garlic about 1-2 minutes before you
add in the tomatoes. Garlic can burn very easily and when it does, it can
create a bitter taste. Letting the shallots (or onions) cook until well
sweated or even browned a little bit will pull out more of the inherent
sugars and create a sweeter taste (which can help balance the acidic taste
of the tomatoes without using added sugar or baking soda). Although I’m
sure the orange you added (and the vodka as well) help cut down some of the
acidity as well and did that job. Still good to know for future recipes
though. Then once the onions/shallots are well sweated and any other base
ingredients (e.g. carrot or celery for typical Northern Italian/Southern
French dishes), then add in the garlic just to cook off some of the pungent
flavours of garlic but without burning it.
As for the vegan shredded cheese, have y’all looked into buying one of the
“cheese blocks” like Go Veggie! offers? You may have to order one online
but you could use that, take a typical box grater or grater disk for a food
processor and then create your own shredded vegan cheese.
Also y’all should try out “moxxarella” recipes! They’ll melt just like
typical mozzarella and will help get around the hassle of shopping around
for Daiya if you can’t find it in your area. Moxxarella recipe from The
Vegan Corner:
Hope it helps and hope y’all like it. Thanks for choosing veganism!
+John B Yes, we’ve tried the Daiya cheese blocks. They were good but they
don’t melt. Nonetheless, Chao is the only vegan cheese at our local Safeway
and it works well for most dishes. Sometimes we can get Daiya shreds from
the local co-op, but more often, our only option is to drive 30 min to the
next nearest city – that is also the case for most other faux vegan
products, like Gimme Lean, the full range of Gardein products, etc… We
live in Bisbee, AZ, a very cool, but extremely small and remote town in the
middle of nowhere right on the Mexican border. Veganism is still a
relatively new concept here; although we do have at least one fully vegan
restaurant! The local food co-op does sell cultures, so I think I’m gonna
start making my own nut cheeses soon. Gonna start making tempeh, too, since
it is another rarity out here. Thanks for the tips!
that looks so good I want some for breakfast! (it’s 5 am lol)
LOL, ain’t nothing wrong with pizza any time!
Looks awesome
Thank you!