Beer Crust Hawaiian Pizza

After about a month of conflicting schedules, my friends Rick and Kyla finally made it over from Kona to come visit me. It was nice to seem them and nice to have someone to cook for for once.

Awhile ago I saw a recipe for a pizza beer pizza crust. I can’t remember where I found it, but it was called something like “lazy single guy pizza crust” and that is essentially what it is. Just dump a some beer into flour and there you go. I was curious and decided to give it a try. The recipe claimed it would rise a little bit after 10 minutes, but it lied. It was still good though. It tasted just like a normal dough recipe, yeasty favor and all. It was a a little denser and chewier, but no big deal if you like thick crust.  Overall I liked it and it was definitely easy to make. I used Long Board from Kona Brewing Company because it’s awesome and thought it would be nice to use something local.

I made one Hawaiian pizza, topped with fresh pineapple that Rick brought and vegan ham from Yves (the store was out of vegan Canadian bacon but it’s same thing really), and one veggie with my usual toppings so refer to my Veggie Pizza post for those.

Both were cheese-less but topped with hummus instead. And, I am finally including my hummus recipe in this post. And yeah, I know traditional hummus has tahini and other fancy stuff, but this basic recipe is still good and easy to make (how many people really keep tahini in the house on a regular basis, let alone a single college girl?) And, I used a store-bought sauce this time because I had some on hand.

Easy Hummus (makes enough for 2 pizzas plus extra):
2 cans garbanzo beans, drained and rinsed
2 tbs olive oil
1 tbs Ener-g Egg Replacer
Red pepper flakes, to taste
Pinch of salt and pepper
1/2-1 cup water, ass needed


Beer Pizza Crust (makes 2 pizzas):
4 cups all purpose flour
22 fl. oz. of bottle of beer
1 tbs olive oil
1 tbs salt

Hawaiian Pizza:
1 beer crust, unbaked
3/4 cup hummus
1/2 cup tomato sauce
Vegan Canadian bacon (Try Yves), chopped
1/2 cup pineapple, chopped

For the hummus, throw everything into the blender and blend until smooth. I suggest adding the water in slowly as needed to help it come together so it doesn’t get too runny.

It may not be traditional, but tastes just as good to me.

The crust is just as easy. Pre-heat the oven to 500 degree Fahrenheit.

In a large bowl, add the flour. Next add the oil and salt. Then pour in the beer slowly. Add a little bit at a time and mix well before adding more. Depending on climate, you may need more or less. I actually needed a little less then the whole bottle. It is ready when it’s slightly tacky but moist.

Since it doesn’t need to rise, it’s time to knead. Sprinkle some flour on a clean surface and knead gently. Don’t over work it, just till it’s smooth and workable. Roll the dough into the shape of pizza pan. Transfer to your pan and shape to fit. If it tears, just mold it back together.

Time to top. Spread the hummus on in an even thick layer.

Spread the tomato sauce on top.

Then finally top it with the Canadian bacon and pineapple.

Bake for 15-20 minutes, until the crust is all golden and crunchy.

It was so nice to share lovely vegan food with lovely friends! Thanks for coming guys!

"Cheese" and Veggie Pizza

I haven’t made a “traditional” style pizza in a long time because I don’t like most vegan cheese—and because I like my hummus version better anyways. There was a sale on Daiya cheese so I thought I would give the mozzarella a try since I like their cheddar.

I was a little disappointed because it tastes just like the cheddar. I wanted the slightly salty and creaminess of the mozzarella, instead it was slightly sweet and dense. These are good qualities for cheddar cheese, but not mozzarella. They must use the same formula, just minus the food coloring. I didn’t hate it, but I would not call it mozzarella. It’s just a nice generic white cheese substitute.

I used my usual array of veggies I bought pre-chopped from the salad bar at the grocery store. But, this time I loaded it up with fresh basil. I even added some to a store-bought sauce. The rich herb flavor blended really nicely with the sweetness of the cheese.

Cheese and Veggie Pizza
1 pre-baked pizza crust (try mine)
1/2 cup tomato basil sauce
1/2 cup vegan mozzarella cheese (Try Daiya)
Handful fresh basil
Handful fresh kalamata olives, chopped
1/2 of a tomato, sliced
1/8 cup red onion, sliced

Pre-heat the oven to 500 degrees Fahrenheit.

Spread the sauce evenly over the pre-baked crust.

Sprinkle on the mozzarella.

Place an even, single layer of basil on top of the cheese.

Top with the remaining veggies.

Bake for 10-15 minutes, until the veggies are cooked. Since this is non-dairy cheese, it will not get all bubbly and brown like real mozzarella does. It will burn if you leave it in the oven longer than 15 minutes. Although it doesn’t bubble, it does get pretty gooey.

It was yummy and definitely a nice change, but I still like my hummus version better.

Mexi Pizza

Sorry I haven’t posted recently. Finals week and moving to a new place kind of sucked up all my time. But now I am finished with the semester and all settled into my apartment (that’s right, no more dorms!). I went to Walmart to buy some stuff for my place and saw 12 inch pizza pan on for $3.99! No more square pizza made in a sheet pan for me.

I must have Cinco de Mayo on my mind still because I’ve been thinking about a Mexican pizza all week. A vegan Mexican pizza is similar to any other Mexican pizza—salsa for the sauce, cheddar cheese instead of mozzarella, and anything you would put in a taco for the toppings.

Since I liked the Daiya cheese so much in my Mac and Cheese, I thought I’d give it a try on my pizza. I was once again surprised that it actually melted— well kind of melted. When you first take it out of the oven, it doesn’t look that different. But once you cut it and bite into it, it melts and gets gooey. I used some of my Pizza Dough I made and froze a few weeks ago and bought my veggies pre-cut from the salad bar at the grocery store.

Mexi Pizza
1 Pre-baked pizza crust (try mine)
1/2 cup salsa
1 cup shredded vegan cheddar cheese (try Daiya)
Handful of sweet corn, off the cob
Handful of onions, sliced
Handful of olives, sliced
Handful of bell peppers, sliced
Handful of mushrooms, sliced

Pre-heat the oven to 500 degrees Fahrenheit.

 

Spread the salsa evenly over the pre-baked pizza crust. I used a chunky salsa, but a smoother one is fine too.

Next sprinkle on the vegan cheese.

Top with the veggies. Try to keep them in a thin layer so they cook evenly.

Bake for 15 to 20 minutes, until the veggies are cooked and the cheese is slightly melted. It won’t get bubbly so don’t leave it in for too long, it will just burn.

The salsa gives it a little spice, while the corn and belly peppers are a little sweet. And gooey cheese is always awesome.  It went lovely with a glass of wine and a pepperoncini.

Spinach and Mushroom Pizza

I wanted something different for my Friday night pizza this week, and thought sauce-less might be nice. I saw an amazing spinach pizza recipe when I was looking at other vegan blogs last night…but I can’t remember which one I saw it on. There are great vegan sites out there and one of them has a fantastic spinach pizza recipe that I based this on.

Thrawed on the counter for 5 hours

My pizza dough recipe makes 2 to 3 pizzas easily, so I freeze some for the next few weeks. It should freeze nicely, and I heard on some cooking show before that it can last for up to 3 months (though I usually eat mine within a month so I don’t know). Again, I suggest pre-baking the crust since the veggies do not take long to cook.




 

Spinach and Mushroom Pizza

1 pre-baked pizza crust (try mine)
1 tbs olive oil
1 clove of garlic, fine chopped
1 cup spinach, chopped (frozen or fresh)
1/8 cup red onion, sliced
1/2 mushroom, sliced
1/8 cup kalamata olives, chopped.  
Pinch of salt and pepper

Evenly spread the olive oil and chopped garlic on the pre-baked pizza crust.

If you use frozen spinach like I did, thaw and thoroughly drain it, or else your pizza will be soggy.  If you are using fresh, wash it well and coarsely chop.

Evenly spread the spinach over the crust, then spread on the onions on top.

If you use fresh mushrooms like I did, wash and dry them well before slicing. If you use canned, drain them thoroughly like the spinach to keep your pizza from getting soggy. Evenly spread on top of the spinach and onions.

Top with the olives, then sprinkle on a pinch or two of salt and pepper. If you like a kick, add some red pepper flakes too.

Bake for 7-10 minutes, until spinach and mushrooms are wilted.

It’s a nice change from the same old tomato sauce pizza, plus it will make you strong like Popeye 😛

Veggie Pizza

Like I said in my Pad Thai Pizza post, Friday night is pizza night for my family, and I am trying to keep the tradition alive now that I live on my own.

This is my go-to pizza. It’s simple, but always delicious. Like the Pad Thai Pizza, it has no cheese. Instead there is a layer of hummus that gives it a creamy texture that makes you forget about cheese all together. I used homemade hummus, which I will post a recipe for later, but  I used store-bought tomato sauce because I don’t have enough tomatoes right now.

I get the veggies for my pizza from the salad bar at the grocery store. They are already cut up and ready to go.

I posted a recipe earlier for an Easy Pizza Dough. You can use a pre-made or pre-baked one, but try making one for yourself. It really makes a difference.



Veggie Pizza

1 pre-baked pizza crust (try mine)
1 cup hummus 
1 cup tomato sauce
1/4 cup kalamata olives
1/4 cup sliced red onions
1/4 cup red/green/yellow peppers

Pre-heat oven to 350 degrees F. 

Evenly spread the hummus on the pizza crust.

I sprinkled on some dried basil, oregano, and red pepper flakes.

Next spread the tomato sauce on top of the hummus.  I suggest the hummus goes first because it is easier to spread that way.

Next top with the remaining veggies.

Bake for 10-15 minutes, until the crust is golden and the veggies are heated.

Pair with your favorite vegan beer or naturally sweetened soda, and you have yourself a yummy Friday night treat. 

If you like wheat beer, I suggest Blue Moon. And if you like spicy, throw in a hot pepper in too.

Pizza Dough

In my Pad Thai Pizza post, I posted a link for pizza dough but I thought this time I would demonstrate how easy it is to make. This is my mom’s recipe. I am not sure where she got it from specifically, but most pizza dough recipes are the same anyways. 

Easy Pizza Dough
1 cup warm water (around 105 degrees F)
1 packet active yeast
1 tbs sugar
2 cups all purpose flour
1/2 tps salt
1 tbs olive oil

Dissolve the packet of yeast into the warm water. The temperature of the water is very important—too hot will kill the yeast and too cold wont activate it. Add the sugar and set aside to proof. It should get all bubbly and frothy like in the photo. If nothing happens, then you will have to throw it out and try again. I had trouble getting this right when I first started working with yeast.

In a large bowl, mix together the flour and salt, then drizzle olive oil on top.

Tacky

Once the yeast is proofed, pour it over the dry mixture and mix together until well combined. Do not over work the dough, it will get tough and chewy. It should be moist and tacky between your fingers.
 Cover the bowl with a damp towel (if you live in a humid place then it doesn’t need to be damp) and set aside to rise for at least 30 minutes (I forgot it for 2 hours once and it was still fine).

Pre-heat oven to 500 degrees F and spray your pizza pan with cooking spray.

I put mine in the microwave while it rises so it’s out of the way.

Once it’s puffed up significantly, punch it down and place on a well-floured surface.

Knead gently, just until it’s smooth. Again, try not to overwork the dough. No one likes a chewy pizza.  Just be patient and gentle with your dough,  and all will be well.

I split mine and freeze half.

Roll the dough into the shape of pizza pan. Transfer to your pan and shape to fit. If it tears, just mold it back together, no big deal.

Bake for 10 minutes, until slightly golden, turning over half way through. This is only a pre-bake so it should not be golden and crispy just yet.

Now you have a prefect pizza crust ready to be topped and baked!

Pad Thai Pizza

Every Friday night, my mom makes homemade pizza. She’s perfected it over the years and it’s beyond amazing. I am still working on my pizza skills but mine isn’t bad either.  I found a recipe Veg Web for Tofu Broccoli Peanut Pizza and I decided to make my own version. This pizza has no cheese.  I don’t like the texture of most vegan cheeses. When mixed in with things they are great, but most don’t melt well so I don’t like them on my pizza. This pizza is so good you don’t even need it.

Pad Thai Pizza
Pizza crust (store bought is just fine but here is a link for a nice homemade one that explains it better than I can)


Sauce:
1 tbs peanut butter (either smooth or chunky is fine)
1 cup tomato sauce (homemade or jarred, as long as it’s kind of thick)
1 tbs curry powder
1/2 tps cumin
1/2 tps tumeric
1/4  tps ginger powder
1/4 tps garlic salt powder
1/4 tps red pepper flake

Toppings:
1/4 cup fresh basil (not dried, it really does not taste the same)
1/2 cup extra firm tofu, drain and cut into 1/4 inch pieces
1/2 cup broccoli, chopped
1 green or red bell pepper, cut into 1/4 inch pieces
Fresh lime

Preheat oven to 450 degrees or the temperature specified for your dough if you are making your own. Since the pizza has no cheese to melt, it’s best to pre-bake the dough first, about 10-15 minutes.

While it’s baking, mix all the sauce ingredients together. It should make a gooey paste, similar to Pad Thai sauce.

When the crust is done prebaking, spread the sauce on in a thick coating. Then add the toppings. I usually put the basil down first so it’s doesn’t burn, then veggies and the tofu on top last.

Bake for 10-12 minutes, until toppings are heated through. Remember, this is not a normal pizza. It will not get bubbly so don’t leave it in too long because it will just burn.

Squirt with a little lime juice, just like you would for Pad Thai, cut and enjoy!

You could also top it with bean spouts, cilantro, or any other Pad Thai toppings.