Pizza is everyone’s favorite – and yes, vegan DO eat pizza. To be honest, pizza is nothing else than delicious dough with some veggie toppings (and I love to add some vegan cheese ;)). The great thing is that today you can buy ready made dough in lots of grocery stores. Or you can just make it yourself! When it comes to buying dough, I go with whole wheat ones, that contain minimal added fats and sugars. If you live in NYC and want to do a field trip, then check out some of the Italian bakeries on Arthur Avenue in the Bronx where you can buy fresh dough, all day, every day.
This pizza is topped with a sweet potato coconut sauce and some mixed mushrooms, as well as as my favorite nut cheese from Treeline. You can use any nut cheeses but this garlic herb one from Treeline is just delicious. It won’t melt like mozzarella but will stay creamy and add a wonderful burst of flavor! I also love to top it off with some shallots, crushed red pepper and fresh or dried basil. Yum! Can be enjoyed the next day as well and will be even more delicious 😉
- 1 medium size sweet potato
- 1 ball of whole wheat pizza dough
- ½ cup coconut milk
- 1 cup mixed mushrooms
- 1 large shallot
- 3 tbsp vegan cheese (I used the herb garlic one from Treeline)
- ½ tsp red pepper flakes
- 1 tbsp dried basil
- Pre-heat the oven to 450° and roast your sweet potato for about 40 minutes (don't forget to stab it with a knife a couple times before).
- In the meantime, put your dough in a bowl and cover for about 1 hour.
- Rinse your mushrooms and chop the shallot.
- When sweet potato is soft, remove skin and in a food processor blend with coconut milk and a pinch of salt until soft and creamy.
- Roll out dough on a cooking pan (I like to use a silicon mat underneath) and top with sweet potato sauce, then add mushrooms, shallots, vegan cheese, red pepper flakes and dried basil. You can top it off with a pinch of salt.
- Bake for 15 minutes at 450° and enjoy with a glass of dry white wine 🙂