Now that we’ve got a versatile whole wheat crust, the hard part is over. Pull a ball of dough out the freezer to thaw and it’s pizza time whenever you like. What to put on it? That’s where the fun starts!
I tried four simple homemade sauces to use as a base for different pizzas: Traditional Tomato, Garlic and Oil, Basil Pesto, and Caribbean Jerk Barbecue. The great thing is you can use the leftover sauce to liven up a bunch of other dishes as well.
This is a traditional pizza sauce with just a bit of a kick from the crushed red pepper. Lather it on nice and thick because it’s just that darn good. I used it to make a traditional Supreme Veggie Pizza or the mouthwatering Tomato Basil Pizza.
-1 6 oz. can of tomato paste
-6 oz. of water
-1 1/2 teaspoons garlic powder
-1/2 teaspoon onion powder
-1/2 teaspoon oregano
-1/2 teaspoon basil
-1/2 teaspoon salt
-1/2 teaspoon agave nectar
-1/4 tsp red pepper flakes
Just throw it in a bowl and whisk. Then pour it on everything you eat!
Garlic and Oil Spread
This spread is a great way to turn the dough into a warm, chewy, garlic bread and kick a little seasoning into a sauce-less pizza. Just brush a little (or a lot) onto the crust to transform it from a generic pizza dough into something flavorful. I used it to make the Garlic Portabella Mushroom Pizza.
-2 tablespoons olive oil
-1 tablespoon garlic powder
-1 teaspoon oregano
-1 teaspoon basil
-1/2 teaspoon salt
-1/2 teaspoon pepper
Just whisk it into a nice paste and brush it on the dough. If you want it less garlicky add more oil to thin it out.
I’d never eaten or made pesto before, so I’m not sure how it is supposed to taste. I followed the directions on the back of the basil container (minus the cheese), and it seemed a bit bland. I scavenged through the fridge and found some fresh cilantro, lemon, and a few slices of jalapenos to toss in and give it some flavor. It actually turned out pretty good! I used it on the Broccoli Spinach Pizza I made.
-One 2.5 oz container of fresh basil
-1 oz. fresh cilantro
-1/3 cup walnuts (I didn’t have pine nuts on hand)
-2 cloves of garlic
-6 tablespoons of olive oil
Toss the basil, cilantro, nuts, garlic, and jalapeno in a food processor and mash it up. Squeeze in the juice from the lemon and slowly add the oil as it mixes until you get a creamy consistency.
Caribbean Jerk Barbecue
Ah, who can live without barbecue sauce? Sure, you can just use store bought stuff, but they’re not all vegan, and it’s so easy to make at home. This was my first time making barbecue, and it is soooo good once you put it on the food, and it’s sticky, sweet, sugary goodness cooks into the veggies! I loaded a traditional sweet barbecue recipe with some caribbean jerk seasoning to give a little spicy sweet goodness to the the Barbecue Pineapple Pizza and Barbecue Fajita Pizza.
-1 cup vegan brown sugar
-3/4 cup ketchup
-1/3 cup apple cider vinegar
-4 teaspoons caribbean jerk seasoning
-2 teaspoons worcestershire sauce
-1 1/2 teaspoons ground mustard
-1 teaspoon paprika
-1 teaspoon salt
Whisk it all together. Add a tablespoon of water at a time until you get the desired thickness (try not to thin it out too much or it can make the pizza not as crisp). It’s sweet and spicy.
Now I’m getting hungry.