When I first met Brendon he would always ask that I make him pizza. I told him I hated pizza, but the truth was that I always fucked up on the crust when I tried to make it myself! Determined to finally master pizza I have been baking all kinds of pizzas at home. Not only is it cheaper to make your own crust, but its so much healthier.
The trouble with Vegan Pizza is figuring out how to provide the creaminess with the lack of cheese. Having our friends Diana and Natalie over gave me the chance to try out a new recipe I had thought of earlier in the day. Today I made a Vegan Bechamel sauce to add creaminess and threw in a few other items like thinly sliced lemons. LEMONS?!! Yes, Lemons.
This delicious pie was made with a whole wheat crust with nutmeg. Topped thinly sliced sweet potatoes, red onions, and lemons. A bit of the creamy bechamel, cilantro, sweet corn and Daiya cheese (A tapioca starch cheese that melts great). This is a food orgasm in the mouth, and can be adapted easily to be soy free!
makes two 11 inch pizzas
For the crust:
20 oz of bread flour (about 4 cups)
12 oz warm water
1 oz of olive oil
1/2 teaspoon dried yeast
2 tsp salt
1/2-1 tablespoon nutmeg
For the bechamel sauce:
2 1/2 cups milk alternative heated (get something high in fat like fresh almond milk, or unsweetened soy)
4 Tablespoons Earth Balance
4 Tablespoons unbleached all purpose flour
fresh ground black pepper
1 head of garlic
For the toppings:
2-3 lemon slices- VERY thin (I used a food processor)
1 red onion sliced thinly
1 yam sliced VERY thin (Again food processor- if cutting by hand make sure your slices are thin)
1 bunch cilantro chopped
1/2 cup Sweet corn
Daiya brand mozzarella vegan cheese
Preheat oven to 450 degrees Fahrenheit
Combine the water and yeast in a mixing bowl. Add the dry ingredients after 5 min and mix until combined. Then take out of the bowl and knead until you can stretch the dough to being translucent without tearing. Let rest in the bowl for at least 20 min covered by a wet cloth or plastic wrap.
Roast the cut potatoes, onions and peeled garlic in the oven separately until each are tender 15-20 min. Then slice the lemons.
While the Potatoes cook make the béchamel sauce. Heat the milk alternative on the stove over medium heat until cooked through DO NOT BOIL. In a separate pan add the butter over medium heat, once melted add the flour and stir for up to 2 minutes until if forms a thick paste. Add the hot milk alternative to the paste and bring to a boil, then add pepper and reduce heat to a simmer stirring 2-3 minutes more. Once thickened place the sauce and roasted garlic in a blender or a food processor and process until smooth!
At this point you are hungry and have done a lot of work so here is a photo to remind you that what you are doing is well worth it!
Check on the roasted potatoes and onions at this point! Then up the temperature of the oven to 500 degrees Fahrenheit! Then proceed to roll out the dough until it fits into your desired pan! If you have 2 pizza sheets or stones you can make them both at once! Once the dough is rolled out poke holes through it and place in the oven until the top is browned 7-10 min. Once browned take out of the oven and place the layers:
Bake for 6-10 min more until crust is browned and cheese is melted.
Enjoy your hard work!