(lively music)
- Hey, what's up, everybody?
It's your girl, Merle, and I have bangs.
Now that that's over with, today,
we're gonna be making three different vegan pizzas
at three different time intervals,
12 minutes, two hours, and two days.
Let's get right into it.
(mid-tempo jazzy music)
For our first vegan pizza,
we're gonna do this in 12 minutes, and that's nothing.
We're gonna start by making a tofu ricotta.
We're gonna add in some firm tofu, nutritional yeast,
apple cider vinegar, salt, and garlic powder.
Now we just blend that up. It's really that easy.
And we're gonna let this blend for a couple minutes
till it's really smooth.
(blender whirring)
I love this recipe 'cause it could be done very quickly
in an afternoon for lunch.
You can also make way more of this
and save it in the fridge.
And now we're just gonna assemble our vegan pizza.
I've got some pita bread here.
This is fresh-baked vegan pita bread.
Another cool way to spruce this up
is if you added some roasted red pepper
or pesto if you wanted.
You can get creative with it.
I'm just trying to give you people options.
And then we've got some good old-fashioned marinara sauce
here, and we're just gonna spread our marinara sauce
over our pita bread
and then dollop our little ricotta balls on top.
And then we're just gonna sprinkle some Italian seasoning,
fennel seeds, and red pepper flakes.
And with that, I'm just gonna pop this in my toaster oven
and broil it for like five or six minutes.
But you could also cook it in the oven as well.
And that's it. It's that easy.
Oh!
Delicious filling, and you could customize this,
add other toppings if you want.
Very beginner friendly. 10, 10, 10s across the board.
Let's go onto our next one.
(bright upbeat Italian music)
Now we're gonna make our two-hour pizza.
For this, we're gonna be making a deep dish pizza.
Very excited about it because I used
to eat deep dish pizza all the time as a kid.
Great stuff. Let's get into it.
The first thing we're gonna be doing is making the dough.
We're gonna add some water, some sugar,
instant yeast, coconut oil, flour, cornmeal, and some salt.
Now we're gonna stir this altogether,
and then I'm gonna use my hands to work the dough.
So we wanna bring the dough together
until there are no more dry spots.
Now we're gonna cover the dough
and let it rest for five minutes.
What does this say? "Mother like no other."
Oh, Mom. Just a titch of flour.
I'm gonna knead the dough for like one
to two minutes until it is mostly smooth.
All right, this is looking very nice.
Now I'm gonna put it in this absurdly large bowl,
and I'm gonna grease the bowl a little bit.
You can use coconut oil, vegetable oil,
whatever you want, just so the dough doesn't stick.
I'm gonna cover this up and let it rest for one hour,
and it should double in size.
In the meantime, we're gonna make our mozzarella.
I've got a nice blender here,
and we're gonna add in some coconut milk,
some potato starch, which will be our binder,
apple cider vinegar, nutritional yeast,
some good old salt, and finally, some white miso paste.
Now we just blend it up. We want it to be nice and smooth.
Now I'm just gonna transfer our mozzarella mixture
to a skillet.
It's best if you use a nonstick skillet if you have it.
We're just gonna mix this mixture over the skillet
for about five to seven minutes.
Looking groovy.
We're gonna put that in a bowl and just set this aside.
All right, now we're gonna make our vegetable mixture.
I've got some green bell pepper,
some white mushroom, and yellow onion.
I'm gonna add in some olive oil
and add a little pinch of salt,
and I'm just gonna saute these
for about six or seven minutes
until most of the liquid is evaporated.
All right, next up, we're gonna make our sauce.
What I've got here is some diced tomatoes
that I've gone ahead and drained,
and you can save this liquid like I'm going to
to add to broth or stock or soup or even sautes
if you want to so it doesn't go to waste.
I'm gonna add in my tomatoes, some brown sugar,
some garlic, our Italian seasoning, red pepper flakes,
and our salt, and now we mix it up.
All right, the last thing we're making
is our vegan Parmesan.
You can go out and buy some vegan Parmesan if you want,
but I thought I'd show you how to do it yourself.
We're gonna add some pumpkin seeds,
(seeds clatter in blender)
Italian seasoning, and nutritional yeast.
And just blend that up.
So now we're just going to assemble our pizza.
We're going to roll out our dough to a 14-inch circle
and then transfer it to our skillet,
which will be nicely greased,
so that it fills your skillet evenly.
Then we're gonna pour in our vegan mozzarella
and spread that out evenly
and distribute our vegetable filling
followed by our delicious sauce
and then sprinkle two generous teaspoons
of the vegan Parmesan, and save the rest for serving.
Then we're just gonna bake our pizza for 26
to 28 minutes at 450 degrees Fahrenheit.
That's 230 degrees Celsius.
After it's done baking and the crust is golden brown,
we're gonna let it cool for 20 minutes.
It looks absolutely beautiful,
so I'm gonna bring my mom in here to try this with me.
Yay!
Pizza!
Mm, that's delicious.
(Merle laughs) (ding)
- We have one more pizza to make.
I'm gonna try not to eat this entire thing.
Let's make the two-day pizza.
(up-tempo swing music)
We're on to our third and final pizza.
This is our two-day pizza.
Let me just say, the reason it's two days
is we're gonna allow the dough for the crust to proof
for between 12 to 24 hours, whatever you'd like to do.
If you wanna just buy your own store-bought crust
and do everything else the same,
you could probably whip up this pizza in like 20 minutes.
The first thing we're gonna do
is we're gonna make our dough.
So we're gonna add our flour, salt,
water, instant yeast, and olive oil,
and we're just gonna mix that up until it is well combined.
Now we're just gonna let this rest for five minutes.
It's time to turn out our dough.
We just wanna knead this until it is smooth.
Should only take like two our three minutes.
Okay, so now I'm gonna transfer this
to a lightly oiled bowl, and I'm just gonna let it sit
in a warm place for about an hour to an hour and a half.
Then I'm gonna transfer it to the refrigerator,
and we're gonna let it sit in the fridge for 24 hours.
In the meantime, we're gonna make our vegan mozzarella.
No, it's not the same mozzarella
that we made for the last pizza.
I'm gonna add some cashews.
I soaked these cashews in boiling water for 20 minutes.
Nutritional yeast, some salt, lemon juice,
tapioca starch, white miso paste, and coconut oil.
Now we're just gonna blend.
Almost forgot to add the water. My bad.
Now I'm gonna strain the mozzarella mix
through a fine mesh sieve.
I'm gonna pour our mixture into a small saucepan
and cook it over a medium heat.
I'm gonna make sure that I stir it constantly
with my spatula for like four to five minutes
until the mixture starts to thicken.
You're gonna know it's ready
when it coats the back of a spoon,
and then I will just transfer that back to my small bowl.
Now it is just time to assemble.
I have some dough that's been sitting for 24 hours.
I'm gonna just use my fingers to stretch this dough out.
Now that we've got it stretched out,
I'm gonna take some crushed tomatoes
and just spread those out on my dough,
and we wanna go almost completely to the edges.
And lastly, we're gonna take little tablespoon dollops
of our mozzarella and plop them on there.
Now we're gonna pop this in the oven
at 500 degrees Fahrenheit.
That's 260 degrees Celsius, (clicks tongue)
and we're gonna let it bake for eight minutes.
Then we're gonna let it broil for two to three minutes
so that the mozzarella gets nice and brown.
It is looking absolutely gorgeous.
I'm just going to finish this off
by drizzling a little bit of olive oil over there
and putting some basil leaves on top.
All right, all that's left to do is to try it.
(soaring instrumental music)
This is an outstanding pizza recipe.
If you want to make a few of these doughs ahead of time,
the sensation of the mozzarella tastes
like fresh mozzarella on your mouth.
I'm really impressed. So there you have it.
Now you have three fantastic vegan pizza recipes
so you never have to live life without pizza.
You're welcome. Let me know what you'd like me to make next.
Don't mind me. I'm just gonna take this and go.
(bright upbeat jazzy music)