Some have a sensitivity to it, and it’s worth going for a week or 10 days without any gluten in your diet to see if you’re one of those people.But if, like me, you’re not, then wheat is a perfectly good source of carbohydrates as long as you’re not eating it at every single meal (like many people inadvertently do). Unlike a lot of health foodies and athletes, I still believe that whole wheat is a healthy food for most people. If you’re not using a stone, you can preheat much closer to when you’re ready to bake. Preheat the oven to 450 degrees about an hour before you’re going to bake if you’re using a stone (probably right when you start making your dough). If you have a pizza stone, position a rack near the bottom of your oven and place the stone on it, and position another rack several inches above it. It’s possible, but it’s still a work in progress so I imagine I’ll improve it some more by then.) Before you start …įirst, the cheesy sauce requires soaking the raw cashews four to six hours in advance, and you’ll need a food processor to make it. (Oh and by the way, I’m not sure if this recipe will end up in my book. If it’s overwhelming, feel free to use canned sauce (I’m a big Don Pepino fan) and Daiya cheese, and just focus on getting comfortable making dough. Construct the pizza and bake it, ideally with a pizza stone if you want that perfectly crisp, just-slightly-charred crust.Īlthough every one is as simple as possible, I realize that it still looks like a lot when it’s all listed at once. You could use Daiya if you want, and it’s not bad, but I said “from scratch,” right? What I’ve found works best is a pourable cheesy sauce made from raw cashews that goes on after the pizza is mostly baked.Ĥ. Also while the the dough rises, make the cheesy topping. No other ingredients necessary, and only about three minutes of active time are required.ģ. While it rises, make the sauce from a single can of whole peeled tomatoes, some olive oil, and some sea salt. It takes no more than five minutes to prepare, and needs only an hour to rise.Ģ. Here’s the overview of the most streamlined process I’ve found for delicious vegan pizza, homemade from scratch:ġ. I’m hoping this pizza recipe will appeal to those who have never dared to try it. Homemade pizza is so easy and so good, it’s a shame more people don’t attempt it. I tend to value simplicity a lot, so I’ve also tried to pare down the techniques and ingredients to the bare essentials (I know I said I wouldn’t give more details about the book yet, but this “simplicity first” philosophy is what I’m taking with almost all of the recipes - it just seems to fit with the way I do everything else). Now, to the fruit of my labor … Vegan pizza!įor several years, my dad and I have been on a quest to make the perfect homemade brick oven pizza - without a brick oven. Hence the kitchen that every night looks like a mad scientist’s laboratory that has been carpet-bombed.Īnyway, much more news on the book to come. I can’t share too many details yet (and likely won’t have many until spring), but of course it’s about the same topics No Meat Athlete is about, and with lots of recipes. The above can only be the result of an insane amount of recipe-testing, which is, of course, what my big announcement is all about: I signed a contract with a publisher to write the first No Meat Athlete print book! The sink piled so high we started calling it Mount Dishmore.Īnd right now, every time you turn on the front left burner of our stove, it fills the house with toxic plastic fumes, thanks to my accidentally setting a Ziplock bag on it while it was hot. For four straight days, my kitchen has been completely destroyed at the end of the day.įood processor, Blendtec, Dutch oven, and every pot and pan we own completely filthy.
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