When I found the vegan mozzarella alternative recipe from Mary Ellen over at VNutrition, I knew I had to try it. It looked like a very quick and easy recipe AND it looked like it got melty.
I am a pizza lover and one of the things that I miss when trying to be dairy free is pizza. I thought the mozzarella alternative would be a good candidate to use for a margherita style pizza.
I found this vegan oil-free pesto from Angela at Oh She Glows and added that to the pizza.
For the crust I used the recipe from Jeanne Lemlin’s Simple Vegetarian Pleasures cookbook for Beer Pizza. It is a quick crust that has just a few ingredients.
1 1/2 cup unbleached all purpose flour, plus more for the board
1/2 TBS baking powder
1/4 tsp salt
6 oz beer of choice (I used a pilsner)
Oil for greasing pan
2 ripe Roma tomatoes, sliced
Small amount marinara or pizza sauce
Oil Free Pesto
Pre heat oven to 450°
Lightly grease baking sheet with olive oil; put aside.
Spread flour on your work surface.
In a large bowl, combine flour, salt, baking powder.
Pour in the beer, mix well. This will form a sticky lump.
Dump it out on the floured work surface. Roll it in the flour until it’s not so sticky and knead it a time or two to form a ball.
Place ball on greased baking sheet and spread the dough into a 11-12” circle
Add a VERY SMALL amount of marinara on dough, spead it so it is a very light coating.
Arrange Roma tomatoes and little drops of pesto on the dough
Bake 8-10 minutes.
Take out of oven and add slices of the mozzarella alternative
Bake another 4 minutes so that the mozzarella is melty
I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!