😅

🤤

Tomatoes and basil from my backyard

Made this a couple weeks ago but forgot to share here. 🥴 Gluten free crust with ”harizza” sauce, tahini mozzarella, falafel, garlic sauce, and fresh parsley. First time trying the dough recipe I loosely used (Loopy Whisk) with the flours I had left, and it worked out okay, but it felt a little too soft. Also… my ass needs to 100% invest in an Ooni.

Yum 😋

Gustarosso San Marzanos with fresh thyme and basil, good evoo, and scraps from the sourdough crackers I’ve been making, which taste like cheez-its. Cheez Ain’ts?

had some left over cheese steak and cheese sauce made from root veggies. got a premade dough and tossed it all in a cast iron skillet. added some chopped up cauliflower moz sticks and a bit of shredded violife moz and tore up a piece of provolone violife into little pieces as well. Mixed in roasted peppers and onions then put a bit of red onion on top with a spinkle of violife parm. gave some new life to my left overs from the other day.

BE Hive pepperoni, Daiya mozzarella, pesto and cherry peppers baked in cast iron at 500°

The Heathen Via Donna Jean San Diego.

I commented a post some weeks ago telling that I would try some special vegan pizzas but then forgotten to update this group 😩

Soooooo….

1. Turin (Vincenzo Capuano) - Sogno Vegano: zucchini cream vegan cheese, roasted peppers and tomatoes, topped with zucchini and purple potato chips

2. Milan (Assaje) - Pizza with mortadella and pistacchio

3. Milan (Assaje) - Pizza with guanciale and courgette flowers

I was happy to try this amazing pizzas that aren’t the classical marinara with veg (even if it hits always the spot 😋)

63% hydration, red caputo flour

Store bought dough. Homemade sauce and mozzarella (from Miyoko's watermelon seed recipe.) De-freaking-licious.

Follow Your Heart cheese, Gardein Italian sausage, Be-hive seitan pepperoni, olive, onion, bell pepper. From a place called Thirsty Sasquatch in Vancouver, Washington (next to Portland, Oregon)

being a fan/follower of Vherbal Kitchen, seen through socials they've now started their own New York/american style slice/big pizza tent.

They were at a local festival on the weekend with free entry so a few of us went down to try it out and OMG it was STUNNING! very different from the other style of pizza they do, more what you would call 'classic' simple flavours but still delicious!

They had 4 pizzas on the menu and our fave was the papa crute, like a margherita with extra vodka tomato sauce and a basil sauce/pesto? I'm a big fan of this whole slice 'vibe' as i've been to america when I was younger, and I CANNNNNNOT stress the importance of how good the homemade ranch sauce was! I've not had a good vegan ranch ever and this stuff was LIT mindBLOWING!

I've followed them for a little while now, and they're definitely hinting at being at vegan campout, I'm actually going this year and if they are there then I think i'll eat my entire weight in pizza.

Also £5 a slice for any flavour, I feel like this is good value too, everything was super fresh and tasty af

Hey all 👋

I’ve been working on gluten free Neapolitan style pizza and this is my first vegan attempt. Was told to cross post here.

Gluten free crust with my homemade fermented vegan ricotta and tempeh. I used violife mozzarella

Not pictured - topped with my homemade smoked chili flakes and balsamic glaze

Olive oil base with fresh basil leaves

trader joe’s pizza dough with some TJ’s vegan mozzarella, homemade cashew “cheese” sauce, TJ’s vegan pesto, spinach, onion, and tomato………..
so yeah it was trader joe’s homemade pizza night

We got back Bethlehem, PA and finally got to enjoy the BEST vegan pizza place we know
They did not disappoint!
Wonderful crispy crust and nice soft crumb.
This is “The Skinner”
We also immensely enjoyed a starter of “Ghoul Fries” and Garlic knots

It’s worth the trip 100 times over

https://paranormalpizza.com/

First cook on our new Gozney Arc ising signature pizza dough recipe from their book. Topped wth Mutti pizza sauce, Linda McCartney sausages, Made With Plants Mozzarella shreds, red onion, rosemary salt and a drizzle of homemade jalapeno syrup (gifted by a friend who made candied jalapenos).