Vegan Pizza + Vegan Parmesan


Make-ahead pizza dough:

Yields: 2 lb. dough: enough for 8 cracker-thin crusts, 4 Neapolitan-style crusts, or 1 Sicilian-style crust plus some leftover


  • 1-3/4 cups lukewarm water (about 100°F)
  • 1 Tbs. extra-virgin olive oil
  • 2 tsp. kosher salt
  • 1-1/2 tsp. dry yeast (fast-rising or active dry)
  • 1-1/2 tsp. granulated sugar
  • 19 oz. (4-1/4 cups) unbleached all-purpose flour
  • Optional: wheat flour and/or cornmeal (see notes below)


Pour the water into a 3-quart bowl or large, lidded plastic food container. Using a wooden spoon, mix in the oil, salt, yeast, and sugar. Don’t worry about dissolving all of the ingredients; just stir well to combine. Don’t bother “proofing” the yeast, either—it shouldn’t fail if used before its expiration date.

Add the flour and mix until uniformly moist. The dough will be quite wet; no kneading is necessary. (Personally, I used 3 3/4 cups AP flour, 1/4 cup wheat flour, and 1/4 cup cornmeal in my dough- and I really liked the resulting texture.)

Loosely cover the bowl with plastic wrap or partially cover the plastic container (leave the lid open a crack to let gases escape). Let the dough rise for 2 hours at room temperature. The dough will fully expand and may even begin to collapse within this time.

Do not punch down this dough—it will collapse on its own and later shrink while it chills in the refrigerator; it will never regain its height, and that’s OK.

Refrigerate the dough, loosely covered, for at least 3 hours before using.

Make Ahead Tips

The dough will keep in the refrigerator for up to 2 weeks. After 2 days, tightly cover the dough in its bowl with plastic wrap to keep the surface of the dough from drying out. You can also freeze the dough in well-wrapped 1/2-lb. balls for up to 3 weeks. Thaw overnight in the refrigerator before using.

  • Whole-wheat dough variation: Substitute 5 oz. (1 cup) whole-wheat flour for the same weight of unbleached all-purpose flour, and add 2 Tbs. additional water.
  • Cornmeal dough variation: Substitute 5 oz. (1 cup) stone-ground yellow cornmeal for the same weight of unbleached all-purpose flour, and add 1 Tbs. additional olive oil.


Preheat oven to 450-500 degrees. Gather any toppings you would like, including sautéed veggies, fresh veggies, sauce, pesto, marinara, cheese, etc. (I used thinly-sliced potatoes, vegetarian sausage, and sundried tomatoes, pesto, marinara, mushrooms, caramelized onions, and basil.)

Roll out dough- I made 4 large-ish personal pizzas. Keep dough from sticking with a dusting made from a combination of flour and cornmeal.

Place doughs on pans (ideally, ones with holes in the bottom to allow dough to get crispy, but really whatever works) and pre-bake for about 5 minutes– until it’s not sticky anymore.

Add sauce/ toppings (keeping it light so it doesn’t weigh down dough) and bake until dough is golden brown– about 10-15 minutes.

Bonus Vegan Parmesan Recipe

This is the best fake-cheese ever. It tastes nutty like real parmesan, and only takes about 3 minutes to make. But you need a food processor or blender, and probably a trip to Whole Foods for the nutritional yeast.
  • 3/4 cup raw cashews
  • 3 Tbsp nutritional yeast
  • 3/4 tsp sea salt
  • 1/4 tsp garlic powder
Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.



doubled the recipe for pizza dough from smitten kitchen. pizza #1= plain tomato sauce, dried oregano, sauteed mushrooms, chopped broccoli, mozzarella.  pizza #2= plain tomato sauce, bbq sauce, mozzarella, leftover chicken.

pizza pretzel bites

OLYMPUS DIGITAL CAMERA(sorry for the photo quality– i was in a big rush and also the sun was setting!)

these were so gooooood! not very glamorous, but perfect for watching football. this recipe took sort of forever to make, so it’s a good thing i had help from paul with rolling out and stuffing the little pizza rolls. if you don’t have hours to spend doing this, definitely enlist help from some friends or half the recipe.  everyone really loved them at the super bowl party i brought them to last night, though, so i think it was worth it! recipe from here

note: next time i will try making these by keeping little dough balls and stuffing the pepperoni and cheese inside, rather than rolling them up. i think it might be faster and more effective.

Pizza Pretzel Bites

Yield: Makes about 6 dozen pretzel bites


  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast
  • 3 ounces unsalted butter, melted
  • 2 1/2 teaspoons kosher salt
  • 4 1/2 to 5 cups all-purpose flour
  • Canola oil
  • Pepperoni slices, cut into small pieces
  • Shredded mozzarella cheese
  • 5 quarts water
  • 3/4 cup baking soda
  • 1 whole egg, beaten with 1 tablespoon cold water
  • Coarse sea salt
  • Pizza sauce-for serving


1.  Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

2. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

3. Oil a bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

4. Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot over high heat and carefully add the baking soda.

5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Roll each bite flat with a rolling pin. Stuff each bite with pepperoni and cheese. Fold over the dough and pinch the ends. Set bites on a baking sheet and continue until all pretzel bites are stuffed.

6. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been lined with parchment paper or a Silpat.  Make sure they are not touching.  Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes, or until golden brown.

7. Remove from oven and let cool for five minutes. Serve warm with pizza sauce.

pizza six ways

made a ton of pizza with friends today, yumz

Prep Work:

add/ subtract/ change/ alter any ingredients you want.

1. Make pizza dough (recipe below). The dough will need to rise for an hour or two, so before beginning to move on to step 2, at this point you can even go run a couple errands; after I set the dough to rise, I went on a run that ended at Hyde Park Produce, and bought all of my toppings.

2. Roast the fresh vegetables: Thinly slice the potato, chives, and beet, toss them in olive oil, sprinkle them with salt/pepper and roast them at 450 degrees F for about 10 minutes. You know they’re done when they’re browning around the edges.


3. Dice and sauté onion: cook on medium-low heat until translucent and beginning to caramelize.

3. Cook any other meat you are using, including chorizo and pancetta.


Dough (makes 7 personal-size pizzas):


1 ½ cups whole-wheat flour

3 cups all purpose flour

3 teaspoons salt

2 ¼ teaspoons dry active yeast

3 tablespoons olive oil

1 ¾ cups warm water, plus a couple more tablespoons if needed

1 tablespoon vegetable or olive oil

Cornmeal for bottom of pizza

Directions: Mix all dry ingredients in a large bowl. Add olive oil and water, mix to combine, and then knead in the bowl for about 3 minutes. Toss in about a tablespoon of the second oil, cover loosely with plastic wrap, and let the dough rise until doubled in volume- about 1 to 2 hours. Afterwards, break dough into separate portions, and roll out until about ¼- ½ inch thick.

Preheat oven to 500 degrees F. Prepare first pizza, being sure to coat the bottom of the pizza with cornmeal to prevent sticking. Bake each pizza for about ten minutes, or until dough begins to brown around the edges. While one pizza is in the oven, start to prepare the next one.




Breakfast Pizza:

  • Grated Romano cheese
  • Mozzarella cheese
  • Pancetta
  • Chives
  • Roasted potato
  • Diced tomatoes
  • Egg
  • Parsley
  • Salt/ pepper to taste



Beet Pizza (“Beetza”):

  • Roasted beets
  • Ricotta
  • Sage
  • Olive oil
  • Salt


Potato Pizza:

  • Pancetta
  • Roasted potatoes
  • Caramelized onion
  • Chives
  • Romano cheese


Margherita Pizza:

  • Diced tomatoes
  • Mozzarella cheese
  • Sliced basil
  • Romano cheese


Nacho Pizza:

  • Diced tomatoes
  • Hot sauce (optional)
  • Caramelized onion
  • Chorizo
  • Shredded chicken
  • Black beans
  • Mexican style cheese


Shaved Asparagus Pizza

  • Asparagus slices, shaved off using vegetable peeler, and tossed with olive oil
  • Mozzarella cheese
  • Romano cheese
  • Salt and pepper

pizza day (pizza x4)


-variety of oven roasted potatoes, minced garlic, rosemary, bacon, caramelized onion, parmesan cheese



-shaved asparagus (using vegetable peeler) tossed with olive oil, salt, pepper; chives; mozzarella; parmesan



-roasted beets, ricotta, chopped sage



-sausage, chicken, crushed tomatoes, thinly sliced sun dried tomatoes, caramelized onion, ricotta, basil (basil sliced thin and put on top after baking)


*all pizzas have salt, pepper, and olive oil to taste. they were all baked with a pizza stone, and the dough came from this recipe

“beetza” and margherita pizza

inspired by ali, who taught me how to make pizzas! i bought potted herbs a few days ago and really wanted to use them : )

simple pizza dough from smitten kitchen (

makes enough for two small pizzas:

3 cups flour (can replace up to half of this with whole wheat flour)
2 teaspoons salt
1 1/2 teaspoons active dry yeast
1 cup lukewarm water (may need up to 1 or 2 tablespoons more)
2 tablespoons olive oil

Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.

If you are finding this step difficult, one of the best tricks I picked up from my bread-making class is to simply pause. Leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes, at which point you will find the dough a lot more lovable.

Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it — one-bowl recipe! — dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.

Dump it back on the floured counter (yup, I leave mine messy), and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.

Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like. (I always err on the side of skimpy with toppings so to not weight down the dough too much, or if I have multiple toppings, to keep them very thinly sliced.)

Bake it for about 10 minutes until it’s lightly blistered and impossible to resist.

  • for “beetza”: roasted beets, fresh purple and green sage, ricotta cheese, sprinkled with olive oil and salt on top

  • for mushroom margherita pizza: sauteed mushrooms, fresh basil, san marzano crushed tomatoes, fresh mozzarella, sprinkled with olive oil and salt