5 INCREDIBLE Veggie Pizzas

[@debcook2361]

Yum, yum, yum! These made my mouth water. Love your cauliflower crema but never thought of it for pizza. Will try with my regular dough.

[@kalerobot]

Cool! Tell me how it turns out

[@ThePotThickens]

Yum. Pizza! Great ideas! I need to try your cauliflower crema. It looks really tasty and very healthy. For tomato sauce, I know you did them raw. But for me that would be too watery. I usually cook my roughly chopped tomatoes just until they release their water and soften - about 10 minutes. Then I drain off the water in a colander and process the remaining pulp through my food mill. That produces a much thicker sauce without taking too much time. I do this for canning my passata too. The tomato water is reserved for soups, stews or my favorite - a flavorful broth for a paella.

[@kalerobot]

Thanks! I agree my tomato was a bit watery - I chose too fine a grate on the food mill - but it came out as I wanted on the finished pies. This is the way I learned it at this great Neapolitan pizzeria I used to work with, but I like your technique! Sounds smart. I’ll have to try it soon.

[@evansbot]

!!! You listened! Or had already planned this as the next logical step. Whichever way, I'm happy.

[@kalerobot]

It was really funny that you asked about it right when I was filming this one… glad you like!

[@evansbot]

Made three of these this weekend with traditional dough: salad, white tomato (with zucchini since I didn’t have squash blossoms handy), and mushroom/ fennel. All three were great but the mushroom was the star. Easily the tastiest vegan recipe I’ve ever made. All three are going into rotation.

[@kalerobot]

That’s so cool! Super happy to hear you tried them. Hard agree with the mushroom/fennel as tops

[@CookinWithSquirrl]

Looks great, man!

[@kalerobot]

Thanks Squirrl!