Vegan Pizza Night Tips & My Creation

by laury on October 6, 2011 · 39 comments

Hey Hey Hey!

Howwwwzit?

Okay, I may have promised another giveaway today but I am going to hold onto it until Monday. I have to do my review and more play-time with the product is needed. It gives you something to look forward to after the weekend ;-)

There is still one more day until I announce the winner of the triceps crunch resistance bands <—ch ch ch check it out and comment away if you haven’t already!

You know I feel bad about making you wait so I will redeem myself with this post

I have been wanting to re-create Amy’s Roasted Veggie Cheese-less Pizza for a long time now. Her pizza crust is my absolute favorite. I haven’t been able to find that flavor in a crust just yet, but I will share with you my favorite pizza dough recipes [one is gluten-free!] and the secret to really good vegan pizza.

 It ‘s ALL about what I am going to tell you to do with these onions:

 

^[start with the onion prep while your pizza stone is baking]

I highly recommend investing in a pizza stone. I have these major foodie clients that go to Italy annually to take cooking classes and they introduced me to the pizza stone:

[apparently the dirtier it gets, the better]

Pizza stones are inexpensive. We got ours at Bed Bath and Beyond and used the 20% off coupon to make it even cheaper.

A pizza stone makes an incredible difference in the way the crust cooks. In my opinion there’s no other way to make it.

**The advantage of a stone is in its (thermal) mass.  A stone will heat up and hold heat, a pan or cookie sheet transfers heat efficiently.  Stone will result in a better finish to the bottom of the pizza crust. **

I bake my pizza stone at 400 degrees for 45-60 minutes BEFORE doing the crust. You can just turn your oven on while you do all of your prep.

I actually just stuck in a couple cloves of garlic in with the stone to save time:

I cooked these balsamic onions down for a looooong time. You want them to be melt in your mouth tender. They MAKE this pizza.

Always lay down a little corn meal on the counter and on the surface of your pizza stone to prevent sticking:

this is the busy mom version here ;-)

Like I said, I am still working on creating the perfect “Laury pizza dough.”

I love Whole Foods multi-grain dough. Unfortunately they no longer sell it…but I had my last batch of it in the freezer.

You can use your favorite store bought dough or make it yourself…which is fairly easy.

Morgan has an easy delicious recipe and Angela makes the best gluten-free almond and buckwheat flour crust I’ve seen.

Make your dough and pound it out with your fist [if using the GF crust follow Angela's directions it may be more delicate]. I am the master of the dough in our house. I can’t quite toss it in the air yet, but I can get it under my fists and twirl it around. Must be the Italian blood ;-)

The reason WF got rid of the multi-grain dough was because they thought it was tough to work with and broke easily. I may not have goten it perfectly round this time [have before] but I think it’s just fine. Guess they needed some tips from Laury!

Sprinkle your corn meal on your pizza stone and then bake your dough at 400 degrees for about ten minutes

Take it out and brush a little olive oil over the entire crust. I use like less than 1/2 teaspoon and just keep brushing it around as much as it will stretch.

Then you can add your toppings:

On a busy “mom” night I go for some quick flavors….these went well with my attempt at recreating Amy’s pizza:

^I lay these out on a paper towel to try and dry up the oils then chop them to fit on my pizza.

Enjoy!!!!

—–

Fitness Move of the Day: Bomb Diver Push-Ups <–-young Zuzana

Pre Ella I was able to do these quite well. But while I was incorporating them into my workout the other day it was not so smooth. It was actually REALLY hard for me to get the flow going!  Especially on the way back. I felt like I couldn’t bend that way or something. This is my move of the day because I will be working hard on mastering it again! I hope you guys will join me…if you’re rocking it already….good work!!!

Check out my facebook page later for my Thirsty Thursday drink of the week!

Questions for my friends….

Do you make home-made pizza? What are your favorite toppings?

What do you think “makes” a pizza?

Favorite fitness move this week?

xxoo

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{ 35 comments… read them below or add one }

1 Chelsea October 6, 2011 at 12:30 am

My mouth is watering just looking at this pizza lol! I’ve made homemade pizza once with my boy-friend :) It was so much fun! I think it’s a great way to have a fun inexpensive time together.

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2 laury October 6, 2011 at 6:43 pm

Michael and I love pizza night too :-)

you would LOVE this!!!

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3 Jess@atasteofconfidence October 6, 2011 at 12:55 am

I love Amy’s. So good! As for homemade, I love spinach/ mozz with lemon pepper olive oil on naan bread. My boyfriend’s mom got me into it and i love it!

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4 Keri @ Blue-Eyed Runner October 6, 2011 at 6:37 am

Looks delish! We also did homemade pizza night this week. Its so fun and we can each make one to suit our individual tastes :)

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5 jen October 6, 2011 at 6:50 am

mmm! that pizza looks so delicious! i agree its all about the carmelized onions! the last time i made piza i put carm. onions, spinach, mushrooms, and nut. yeast. so good! i am defintiely on the hunt for a good dough, i made my own once, and it was delicious, it was a naan style dough from emilys blog daily garnish. i highly reccomend that one! i actually made the two pizzas she showed, and they were both huge hits with my husband too!

i think the dough makes the pizza! i have a really bready doughy crust. i like it really light and/or really thin!

my fitness move this week is the squat tuck jump. im totally getting back into my plyos, and even though this one is pretty basic, i love the way it makes my legs feel tired, and i just get a good feeling dong them!

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6 laury October 6, 2011 at 6:44 pm

Mmmm I will check it out!

Love plyos and owe you all a post on it too!! Jump tucks are hard core…you go girlie!!!

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7 Sheanna Caban October 6, 2011 at 8:38 am

Dive bombers are probably THE hardest thing for me to do fitness-wise. I’m not even kidding here. For me, anything involving endurance is really just a mind game, but those things are serious….No mind tricks there. I tried to do some of them myself the other night. I’m pretty sure I looked ridiculous. My body doesn’t seem to bend that way either.

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8 laury October 6, 2011 at 6:45 pm

I am glad I’m not the only one that feels like they can’t bend that way! Practice makes perfect though :-)

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9 Lisa@HealthyDiaries October 6, 2011 at 9:01 am

Laury, you have my mouth watering here! This looks really good!!

I always buy Whole Foods multi-grain dough.. it’s my favorite! I haven’t purchased it in 2-3 weeks so I hope they still have it by me!…..

I’ve been wanting to make multi-grain pizza dough from scratch so I guess I should give it a try!

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10 laury October 6, 2011 at 6:45 pm

Ohhh you are so lucky! My pizza kitchen guys hate it so they stopped ordering it :(

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11 Katie October 6, 2011 at 9:14 am

Artichoke hearts, roasted red pepers, roasted garlic, and carmalized onions are all my favorite pizza toppings. Or salad toppings. Or spaghetti toppings. My inner Italian comes out when I see these things. Its great mixed with a little nutritional yeast too.

What isn’t though, right?

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12 laury October 6, 2011 at 6:46 pm

So true…..and they are all my favs too…much be the Italiano :-)

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13 Lisa October 6, 2011 at 9:21 am

This looks way better than Amy’s pizza! I usually buy that brand, but when I make it at home, I keep toppings simple with spinach and mushrooms…maybe some artichokes.

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14 thehealthyapron October 6, 2011 at 9:31 am

Wow! This looks incredibel! I agree that a pizza stone makes ALL the difference! MMM I can’t wait to try and make this! Maybe today!

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15 susan October 6, 2011 at 10:11 am

Wowzers that pizza looks wonderful, I love caramelized roasted onions, I think they really make a pizza. I’ll have to invest in a pizza stone because sometimes my homemade pizza bases get kind of soggy. Do you think the stone will make a big difference and give me a crusty type pizza base? Yum yum yum

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16 laury October 6, 2011 at 6:46 pm

Absolutely!!!!!! Susan, you gotta get one if your crust is soggy…it will change your life :-)

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17 Julie (A Case of the Runs) October 6, 2011 at 10:27 am

Well, now I know what fun gagdet to get at BBB. I made pizzas a few times, but this will probably take them to the next level.

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18 laury October 6, 2011 at 6:46 pm

Yes it will!

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19 Jenny (Fit Girl Foodie) October 6, 2011 at 11:12 am

Who know pizza without cheese could look so yummy?! Omg the onions look delicious :)

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20 laury October 6, 2011 at 6:46 pm

they are :D

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21 Maria@healthydiaries October 6, 2011 at 12:30 pm

Tell me you kidding about the pizza dough from Whole Foods! I just bought some a week ago and have an extra one in my freezer! It’s my favorite store bought dough by far! I

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22 laury October 6, 2011 at 6:47 pm

I am not…but maybe your pizza guys don’t hate it like my guys do. They told me a few months ago THEY were going to stop using it but still sell it. This week when I was there they don’t even sell it anymore! Luckily I still had a little in my freezer :(

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23 christina October 6, 2011 at 8:24 pm

love this! caramelized onions are so freaking good. raw onions…eek

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24 laury October 6, 2011 at 9:15 pm

I agree!!!

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25 Pure2raw twins October 6, 2011 at 8:48 pm

wow!!!!! that pizza looks incredible!!!!!!
love caramelized onions are the best along with roasted garlic, yum yum

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26 Averie @ Love Veggies and Yoga October 6, 2011 at 9:17 pm

your pizza looks great and thanks for that info about the pizza stone and that it makes that much of a difference and you got a 20% off BB & B score..nice!

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27 Shanna like Banana October 6, 2011 at 10:14 pm

Oh, I’m dying! That looks oh so very good. I have never tried WF dough, but I’m digging all the grains in that one. I usually go for Trader Joe’s dough.

What makes a pizza? Simplicity — cheese, marinara, good dough and that’s about it!

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28 Ari@The Diva Dish October 7, 2011 at 12:36 am

When I was pregnant, pizza was the one thing I craved NON stop! I used to get creative and add tons of toppings to healthy-it up a bit! I am still trying to find that perfect crust! It can be so darn tricky! lol
Your pizza looks heavenly!

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29 Jennifer (The Gourmetour) October 7, 2011 at 11:45 am

Oh my gosh. This pizza look heavenly. Great step by step pictures! They really make it so I want to make this.

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30 Alisa October 10, 2011 at 12:06 pm

A roasted veggie pizza has been on my list for ages! This looks amazing Laury :)

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31 Kat March 3, 2013 at 7:58 pm

I absolutely have been obsessed with Amys organic roasted vegetable pizza but haven’t been able to eat it lately because its not gluten free SO THANK YOU SO MUCH FOR THIS POST. but I’m still trying to figure out the brown sauce she uses. let me know if you figure it out. its my favorite part.

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32 laury March 4, 2013 at 2:35 pm

You’re welcome! I think the brown sauce is just caramelized onions really cooked down. That’s what I was trying to recreate here! Let me know if you try it!

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33 Hawley March 13, 2013 at 7:22 am

Oh my goodness! I am so so excited to try this. I google searched to see if anyone else had already tried to recreate this AMAAAZING pizza and I’m psyched to see you have. Thanks for sharing! Definitely going to try this :) Many thanks! Looks fantastic and just like the Amy’s version – maybe even better? Man, I wish I could have some of that yummy dough. What a bummer it was discontinued! It looks divine.

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34 laury March 14, 2013 at 6:01 pm

Hi Hawley! I know, it was a bummer! I actually have a new buckwheat dough in my oven right as I type! If it is yummy I will be sure to post it next week!! Hope you like the pizza–the dough really does make it, but those onions REALLY add an awesome flavor regardless :-)

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35 Ella June 29, 2014 at 5:45 pm

So, first you bake the crust for 10 min, place the roasted veggies on it and that’s it? Or you put it back in the oven for another few min? Sorry but the recipe it’s not clear … Mine it’s in the oven now and it smells delicious.

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