I probably talk about pizza more than necessary, though the necessity of pizza is a debate unto itself. Not that there’s any debate in my mind! 
But if you’ll bear with me yet again this evening, I thought I’d share a quick-and-simple vegan pizza recipe that approximates the taste of traditional pizza pretty darn well, if I do say so myself.
Once you’ve made the tomato sauce and “cheese,” dinner is ready in five minutes flat, no joke. With these toppings pre-made and ready to go, all I had to do tonight was spread them on tortillas and broil for five minutes. Dinner is served!
No-Cook Tomato Sauce
Ingredients:
-
1 can (15 oz or so) organic diced tomatoes
-
generous shakes of oregano and thyme (to taste)
-
big handful fresh basil (or generous shake of dried)
-
6 sundried tomatoes
Blend all ingredients in food processor (or blender), then transfer to a bowl/storage container.
Rinse food processor so you can make a batch of:
Almond Mozzarella
Ingredients:
-
1 cup almond pulp (reserved from making almond milk; alternatively, soak 1 cup almonds overnight, drain and blend smooth)
-
juice of one lemon (squeezed the old-fashioned way is fine)
-
1/4 tsp sea salt
-
1/2 tsp miso
Blend all ingredients in food processor until smooth, adding lemon juice gradually so it doesn’t get too sour (I didn’t quite use all the juice from one lemon—go easy!).
Top whole-grain tortillas with sauce and “cheese,” broil five minutes and serve!
Covers 6 tortillas generously.
A sprinkle of Vegan Parm post-broil added another nice element to an already-tasty flavor combo.
I’ve said it before, but Rudi’s whole spelt tortillas make an absolutely perfect thin pizza crust, in my humble opinion. They have a sturdy texture and get perfectly crispy so you’ll never have a limp pizza slice, trust.
And so it was that every night became pizza night chez moi. Just indulging my inner Ninja Turtle. Don’t judge.
from: http://www.soapandchocolate.com/2009/11/vegan-pizza-margherita.html
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