Vegan Pizza

 

Vegan Pizza with purple potatoes, crispy sage, brown butter spinach, and coconut milk mozzarella cheese drizzled with basil cashew cream and garlic cashew cream.

 

For the dough: Combine 3/4 cup warm water, 1 packet active dry yeast, and 2 teaspoons raw sugar. Let sit 5 minutes. In a food processor or stand mixer fitted with bread attachment, combine 2 cups flour, 1/2 teaspoon salt, 2 tablespoons olive oil, and the yeast mixture. Mix to form a soft dough. Turn onto lightly floured surface and knead for 5 minutes. Place in a lightly greased bowl, cover, and let rest for 30 minutes. Split dough into 4 and roll into balls. Cover and let rest another 30 minutes. On lightly floured surface, press, roll and shape dough balls into desired shape and thickness. Preheat over to 500 degrees F. Top with desired toppings and bake on sheet pan lined with a Silpat, parchment, or lightly dust your sheet pan with organic corn meal. Bake for 10 to 12 minutes. 

For the toppings, I first layered on some organic tomato sauce. I cooked fresh sage leaves in some Earth Balance till lightly browned and crispy. Then I sautéed some spinach in the same pan with the sage infused browned Earth Balance. I also added sliced steamed purple potatoes, coconut milk mozzarella cheese, basil cashew cream, and garlic cashew cream. (Soaked cashews blended up with a little almond milk, fresh basil, and garlic) 

For the coconut milk mozzarella, you will need 1 cup full fat canned coconut milk, 1 clove garlic, 2 teaspoons agar agar (powder or flakes), 1/2 teaspoon salt, 1 teaspoon lemon juice, 1 tablespoon tapioca starch, 1 teaspoon corn starch

In a small saucepan over medium low heat, bring the coconut milk to a simmer. Peel and smash the garlic clove. Place the garlic clove in the coconut milk and let steep for 5 to 10 minutes. Remove garlic clove and discard. Add agar agar, whisking constantly, and cook for 5 minutes. Add salt, lemon juice, tapioca starch and corn starch. Continue whisking over medium low heat for another 3 minutes. Pour mixture into a well oil container of your choice, keeping in mind if you want your cheese to be in a certain shape. Refrigerate for at least 1 hour or until firm. Thinly slice the mozzarella.