This month, we made two different vegan “Rika” pizzas with Daiya cheddar-style shreds, and one vegetarian (my boyfriend is a half vegetarian.) with homemade basil pesto. I prefer the Daiya Cheddar-style shred over the Mozzarella-shred because of the better flavour.
Rika + Doni’s Beer Pizza Ingredients
3 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon fine sea salt
1 teaspoon Wholesome Sweeteners Fair Trade Organic Sugar
1 1/2 ounces Fleischmann’s Yeast (Active Dry)
3/4 cup warm water
1/4 cup your choice of beer
FOR SOMETHING UNIQUE
chopped, fresh Italian herbs (1 tablespoon basil, 1 tablespoon rosemary, 1 tablespoon thyme, 1 tablespoon oregano and 1 tablespoon of sage)
Mix them in the bowl with 1 teaspoon garlic powder and 1 teaspoon onion powder.
Stir your choice of beer, yeast and warm water in a large bowl until dissolved. Add vegan sugar, sea salt and olive oil. (OPTIONAL: ADD INGREDIENTS FROM “FOR SOMETHING UNIQUE” above if you want a flavoured dough) Slowly add 1 cup of flour at a time. Spread some flour on the board, knead the dough for a few minutes. Spray oil in the large bowl, and place the dough by covering with a towel. Let rise in a warm place for an hour. If it’s not warm enough, put it in the oven as low as 100 degrees F.
1. Vegan Rika Pizza #1: Daiya Cheddar-style shred, shiitake mushroom, button mushroom, chopped fresh basil, roma tomatoes, red onion, peperoncini and fresh tomato sauce (with basil, oregano, fresh garlic, olive oil, ground pepper, sea salt). It goes with a fresh pizza dough. I usually like my pizza in bite-size squares or rectangles, so I can taste each one slowly.
2. Vegan Rika Pizza #2: Daiya Cheddar-style shred oven-baked Yukon Gold potato slices (dressed in olive oil, rosemary and sea salt, bake for 45 minutes to 1 hour at 350ºF, make sure they don’t burn quickly, so keep an eye out), red onion, peperoncini and shiitake mushrooms. It goes with a fresh pizza dough.
3. Vegetarian Pizza (for my boyfriend, not for me): Homemade Basil Pesto (fresh basil, sea salt, pepper, garlic, toasted pine nuts, olive oil, small amount of nutritional yeast in food processor), oven-baked Yukon Gold potato slices (dressed in olive oil, rosemary and sea salt, bake for 45 minutes to 1 hour at 350ºF, make sure they don’t burn quickly, so keep an eye out), roma tomatoes and shredded Mozzarella (not vegan, but vegetarian). It goes with a fresh pizza dough.