Holiday post!: Memorial Day BBQ Pulled Porkless Pizza with Vegan Coleslaw!

Talk about lightbulb recipe moments! This one is a winner winner PIZZA dinner! Sooooooo good and so easy you'll cry. This Memorial Day, opt out of the all-American fat and calorie-laden burger, and choose my super healthy and delish Vegan BBQ pizza. You can thank me later 👌

Memorial Day BBQ Pulled Porkless Pizza. 

         Close up. YASSSSSSS 😍😍😍

Memorial Day BBQ Pulled Porkless Pizzas with Vegan Coleslaw. Vegan, Gluten-free option. Serves one. 

Ingredients

For the pizzas:

1. 2 vegan pita breads (can use gluten free)

2. 2 T BBQ sauce (pre-packaged, or try my "Spicy BBQ Sauce"...find it in my recipe file!)

3. 1 c canned jackfruit, drained

4. 1 tsp braggs aminos

5. Onion, garlic powders

6. Black pepper to taste

7. Dashes of paprika and cumin

For the coleslaw:

8. 3/4 cup shredded green cabbage

9. One small carrot, grated

10. 1/4 cup sliced sweet onion

11. 4 oz. silken soft tofu

12. 2 tsp vinegar

13. 1/2 tsp Dijon mustard 

14. 1/8 tsp each onion and garlic powders

15. Black pepper to taste

16. Dash of braggs aminos

Method

1. Don't let he long ingredient list scare you off--these little fellas are SOOOO simple. Place Pitas on a baking sheet and spread 1 T BBQ sauce on each. Set aside. 

2. Preheat oven to 350. Heat a nonstick skillet over medium heat. "Shred" jackfruit by forcing a form through each piece. You will end up with "shreds" that resemble shredded chicken, or in this case, pork!

3. Place jackfruit shreds in skillet with aminos, splash of water, and all spices. Cook about 5 minutes, till slightly browned (should look like pork). Divide among pizzas and spread evenly. 

4. Place in oven and bake uncovered for 8 minutes. 

5. While pizzas are browning, combine all veggies for slaw in a medium size bowl. In your food processor, combine tofu, vinegar, Dijon, spices (minus pepper), and aminos. Blend until smooth and add to slaw veggie bowl. Add pepper and mix well. 

6. Once cooled, place slaw on top of pizzas and serve. 

Cinnamon-Flax Breakfast Pizza Toasty.

Hello everyone! Sorry for my post-hiatus...life has been VEEEEERRRYYY BUSY lately...since I now a COLLEGE FRESHMAN!!! Whaaaaaaaat?! Craziness! Loving every second of this year though-having a BLAST! 

And my vegan food creations have been no different-SO FUN, SO YUMMY, and of course SO SO SO EASY! This "Cinnamon-Flax Breakfast Pizza Toasty" is the PERFECT recipe for a quick snack, breakfast/lunch/dinner addition, you name it--my toasty can do it 😉 enjoy!

   Cinnamon-Flax Breakfast Pizza Toasty.

Cinnamon-Flax Breakfast Pizza Toasty; Vegan, Gluten-free option. Serves one. 

Ingredients

1. One vegan (optionally gluten free) pita bread

2. 3 T ground flaxseed

3. 1/4 tsp cinnamon

4. 10 drops liquid stevia, flavor of choice (I used vanilla creme...mmmmm!)

5. 2 1/2 T water

Method

1. Preheat your oven to 350 and line a bakjng sheet with parchment. Place pita on parchment and set aside. 

2. In small bowl, add flax, cinnamon, stevia, and water. Mix vigorously until thick and gooey. Spread evenly over pita and pop in the oven for 12 minutes. 

3. Slice into four slices using a pizza cutter, if you've got one. Don't bother letting it cool...DEVOUR MY FRIENDS! 😋

Tropical Pizza!

I'm dreaming of summer. This recipe says it all. I'm longing for 80 degree runs, beach vacations, everything that summer brings with it. Mostly warm weather, though. This winter has killed me.
I created this pizza on a snow day, ironically. This is about the most summer-y pizza in the world, which is probably the reason I made it on a day that snowflakes were falling. Wishful thinking, Anna? Guilty as charged...Regardless of what's happening outside when you make this dish, I guarantee you will be delighted with the flavors (and the presentation)! One last thing to say..."Calgon, take me away!"

Tropical Pizza!

Tropical Pizza; Vegan, Gluten-Free; Makes one Pizza.

Ingredients

1. 1/4 cup plus 1/8 cup coconut flour
2. 1/4 tsp vanilla powder
3. 2 T ground flaxseeds
4. 1/4 cup plus 1/8 cup plus 1/8 cup water, divided
5. about 1/4 tsp stevia
6. 1/4 cup coconut cream (I use Trader Joe's brand)
7. 1/2 cup mango chunks
8. 1/2 cup pineapple chunks
9. cilantro
10. 1 tsp shredded, unsweetened coconut

Method

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a medium size bowl, combine flour, vanilla powder, flax, and stevia. Stir well to combine. 
3. Add 1/4 cup water and stir. Gradually add in remaining 1/4 cup water-1/8 cup at a time. It will be slightly crumbly, but should still hold together.
4. Roll dough into a ball and place in center of bowl. Pour about 1-2 Tablespoons water over ball and roll around. 
5. Place ball in center of parchment lined baking sheet. Flatten out into crust shape. You will have to work with it a bit, flattening out the cracks that form. Crust should end up being about 1 and 1/2 inches thick--don't flatten too much as it is more delicate than a grain-based crust.
6. Place in oven and cook uncovered for 17 minutes. Remove from oven and let cool. 
7. While crust is cooling, prepare your topping. Add to a bowl mango and pineapple. Heat in the microwave for about 15 seconds to warm so flavors will mesh better. Remove and stir in cilantro. Let sit a few minutes for flavors to mingle. 
8. Top crust with coconut cream, spreading evenly. Place mango salsa on top. Sprinkle coconut flakes on top. Serve, slice, and devour!

Notes: 

*The coconut cream will melt unless you let the crust cool considerably (you could actually place it in the fridge for a bit). IF you don't mind a melty cream, go ahead and top after about 7 or 8 minutes. 

*You can use frozen mango and pineapple if fresh isn't in season. Use same method for salsa preparation.

Fruity Deliciousness! Yummy.

Spicy Pinto Pizza with Almond Cheeze

Who doesn't love pizza?! And this pizza is the bomb dot com. Seriously. I went WAY out on a limb for the crust--a total experiment. I honestly didn't think it would work, but it turned out fabulous! Probably my favorite pizza crust recipe I've made. And this cheeze! Woah! So yummy. Enough rambling, Anna. Let's get to the good stuff.

Spicy Pinto Pizza with Almond Cheeze. Topped with the most delicious tomato I have ever eaten. Seriously.

Spicy Pinto Pizza with Almond Cheeze; Vegan, Gluten Free. Makes one pizza.

Ingredients

Crust

1. 1 Cup canned, no-salt added pinto beans, drained and rinsed
2. 2 T flaxseeds
3. Spices of choice (I used garlic powder, onion powder, chipotle powder, and oregano)

Cheeze

1. 1/3 cup sliced almonds, soaked for at least 3 hours
2. 1 T nutritional yeast 
3. 1 1/2 T lemon juice
4. 1-2 T water
5. garlic and onion powders

Method

1. Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside. 
2. Place pintos in food processor with a splash of water and process until past-like. Transfer to bowl and stir in spices and flaxseeds. 
3. Roll into ball and flatten onto parchment. Crust should be no more than 3/4-1 inch thick. 
4. Bake uncovered for 15 minutes. While baking, prepare your cheeze.
5. Place all cheeze ingredients in food processor and blend (scraping sides often and adding water as needed) until smooth. Note: this will take some time. It will take almost the flu 15 minutes the crust is cooking, but shouldn't take any longer.
6. Remove crust from oven and spread cheeze over the top. Return to oven and bake 15 more minutes. Add desired toppings (I used a roma tomato and hot sauce which was AWESOME) and return to oven once more, baking for 10 more minutes. 
7. Remove from oven and let cool 5 minutes before serving.

Baked Crust, Pre-Topping.

Baked Crust + Cheeze.