Friday, September 7, 2012

Mini Vegan Garden Pizzas (allergy-friendly, gluten free, dairy free)

Last weekend I wanted to make something fun for lunch.  Pizza sounded good – garden pizza sounded GREAT.  Although we have many more warm days ahead here in Northern California, I have been dreaming about my winter garden.  So I picked some of our last tomatoes and zucchini and used them for mini pizza toppings.  Some sweet pineapple rounded out the flavors perfectly.  Beet cashews spread (beet “cheese” spread) was a delightful contrast with the pesto sauce.  I hope you enjoy this fun little spin on traditional pizza – and what great way to use up your summer garden veggies.     
Ingredients:
-Pesto sauce here or here 
-Cashew beet sauce (recipe can be found here)
-3 medium zucchinis, peeled, chopped and sauteed with salt 
-2 cups cherry tomatoes, sliced
-1 1/2 cups pineapple chunks 
How To:
1.  Make pizza dough as specified.  Don’t be shy with the flour, as this will help you roll out the dough.  Treat it like any other dough.  
2.  Roll out and use a cookie cutter to make the mini pizzas.  Transfer to non-stick surface (such as a silicone mat).  Place the mat directly on a cooling rack to bake or use something like this pizza rack with some parchment paper, and bake for 8 minutes (at 400 degrees).  
3. After baking, remove crusts from mat and cool on the cooling rack (do not cool the pizzas on the mat, as moisture will form).  
4.  Build your pizzas and bake (directly on the cooling rack, no mat) for 8 – 10 minutes.   
Serves 4

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Labels: dairy free, gluten free, lunch, summer cuisine, vegan, vegetarian.

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