Description
A tasty and delicious vegan pizza
Ingredients
Scale
- 1 cup warm water
- 1 packet active dry yeast (2 1/4 teaspoons)
- 2 1/2 cups whole wheat pastry flour
- 1 1/4 teaspoons salt
- pinch sucanat (or regular sugar)
- 1 sweet potato, cubed
- 1–2 onions, cut in half and thinly sliced (I used 1, next time I’ll use 2)
- ~1/4 cup white beans (black beans would work, too)
- 2 tablespoons lime juice, divided
- 1 tablespoon pure maple syrup
- 1 tablespoon +1 teaspoon extra virgin olive oil, plus more for dough
- 1 tablespoon chopped flat-leaf parsley
- ~1/2 cup tomato sauce (homemade or store bought–I include my quick recipe in the notes)
Instructions
- for the dough
- Lightly oil a medium/large bowl and set aside. In a second bowl, combine the yeast and warm water until the yeast is dissolved. Add the flour, salt, and sucanat, and stir until just mixed. With floured hands, transfer the dough to the oiled bowl. Turn the dough in the oil until it is coated.
- Cover with a dish towel and place in a warm, dry location. Mine hung out in the corner. Allow it to rest, covered, until it is approximately doubled in size, about an hour.
- Then, punch it down with your fist, cover it again, and let it rest another 10 minutes.
- Divide the dough in half and place it on a lightly floured surface. If you want one big pizza, don’t divide it, but smaller pizzas are easier to handle on the grill. Now you want to press the dough down with your hands, turning it in the flour a few times, until you form it into a circle.
- Be careful to press it evenly and not to much in the middle. Now it’s ready to be grilled!
- But first, while your dough is resting, you’ll want to make your toppings. Here’s what I did:
- for the toppings
- Preheat the oven to 375 degrees.
- This is how I cube my sweet potato. I start by slicing it, then I stack those slices and slice it again, then turn the stacks and slice again to make cubes. Quick and easy!
- Put your cubed sweet potato in a bowl. Add 1 tablespoon lime juice, maple syrup, and 1 tablespoon olive oil and toss to combine. Put the cubes on a baking sheet and roast until the sweet potato is tender, 20-30 minutes, shaking the pan around a few times to ensure even roasting.
- Return sweet potatoes to the bowl, add beans, additional 1 tablespoon lime juice, and parsley and gently toss to combine. Set aside.
- Meanwhile, you want to be caramelizing those onions. Start by placing them in a pan over medium heat.
- Cook them until they are dry and just about sticking to the pan. Lower the heat to medium low and add 1 teaspoon olive oil and a pinch of salt. Continue to cook until they get nice and caramelized. How long depends on how you like them. The longer you let them cook, the sweeter they will be. Mine cooked an additional 20 minutes after I added the oil.
Poor pan. Totally worth it, though!- Now you are ready to get grilling! Set your grill to medium heat (mine was about 450 degrees). Grab your dough and spread both sides with some olive oil. Place them directly on the grill rack and allow to grill about 4-5 minutes. Using a spatula, turn it over. Now you are ready to add your toppings.
- I added tomato sauce*, sweet potato/bean mixture, and best for last, the onions! Grill it an additional 4-5 minutes and voila! You are finished.
- Eat your pizza and enjoy!
Notes
*I made a quick homemade (raw) tomato sauce because I had some tomatoes from my CSA I wanted to use. I just put 2 small tomatoes (seeded), 1 tablespoon fresh basil, and 1 teaspoon dried oregano in the food processor and processed lightly. Fresh sauce in 2 minutes–it did the trick.
- Prep Time: 10 minutes
- Cook Time: 75
- Category: main meal
- Cuisine: Italian / American
Nutrition
- Serving Size: 1 smal pizza
- Calories: 982
- Sugar: 6g
- Sodium: 1584mg
- Fat: 6.5g
- Carbohydrates: 215g
- Protein: 30.5g