Veggie Pizza.

My most favorite eating out pizza these days is the vegetable pizza on honey whole wheat crust at Double Daves. Sure, the classy pizza joints have some really yummy ones too. But I go where the family goes. And the family loves some all-you-can-eat pizza on the buffet at Double Daves.

Here's my recreation of it... and I LOVE it. When I make it, I make 2. One for Shayne and I and another, less vegetabley one, for the kids. it's sooooo good cold the next day!

I use the crust from Get Healthy, Go Vegan cookbook here and then add the veggies and sometimes use the vegan mozzarella cheese sauce...

portobella mushrooms, sliced
green pepper, sliced
banana peppers, sliced
onion, sliced
olives, sliced
spinach, frozen - thawed and drained
favorite marinara

Preheat the oven to 500*F. Lay dough out, spread on cheese sauce (if using), lay out veggies, cover with sauce. Bake 10-12 minutes.

Pizza Dough

2 teaspoons agave nectar
1 (1/4-ounce) package active dry yeast
1 cup whole wheat flour
1 cup unbleached all-purpose flour (preferable organic)
1 teaspoon salt
Vegetable oil cooking spray
2 tablespoons yellow cornmeal

In a large bowl, dissolve the agave nectar and yeast in ¾ cup warm water (100*-110*). Let stand for 5 minutes. Add the flours and salt to the yeast mixture and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding more flour if necessary to prevent sticking. Dough will feel slightly sticky.

Place dough in a large bowl coated with cooking spray, turning to coat the top. Cover with a towel and let rise in a draft-free place until double in size, about 30-40 minutes.

Punch down the dough and roll into a 10- or 11-inch circle on a lightly floured surface. Place dough on a baking sheet covered with parchment paper and sprinkled with cornmeal. Crimp edges to form a rim. Lightly spray the surface of the dough with cooking spray.

Mozzarella Cheese Sauce-Vegan

1 cup water
2 small cloves of roasted garlic
2 tablespoons fresh lemon juice
1-2 tablespoons tahini (the larger amount makes it "cheesier")
1/4 cup nutritional yeast
3 tablespoons rolled oats
1 tablespoon cornstarch or arrowroot powder
1/8 teaspoon dry mustard
1 1/2 teaspoon onion powder
1/2 teaspoon salt

1/8 teaspoon of liquid hickory smoke (if you want the smoky taste)

Place all ingredients in a blender or food processor and blend until completely smooth. Pour into a small saucepan and cook over medium heat, stirring constantly, until smooth and thick.

OR

Portobello Stuffed with Smoked Tomato Basil Spread & Spinach

I'm still in the conversion process of converting some of my old faves into something more fit for our new lifestyle... it's a Bobby Flay and the original is YUMMY! Like, seriously awesome. I love sausage - still do - and it makes this dish so, sooo good. But, my modification is pretty darn good too.

I thought of the original dish after I made the Sun-dried Tomato Basil Dip for the first time with the smoked sun-dried tomatoes. It totally has that yummy smoky flavor that the smoked mozzarella gives from the original. And with a lot of the same ingredients, I just merged them. I love the sweetness the grape juice gives the spinach with the smoked tomato and onto of a grilled shroom, it's heavenly.

1 medium Spanish onion, sliced

1/2 cup dry red wine (red grape juice)

8 ounces fresh spinach leaves, stems removed and coarsely chopped

Salt and freshly ground black pepper

4 tablespoons chopped fresh basil leaves

4 tablespoons chopped fresh flat-leaf parsley

4 large portobello mushrooms, stems removed

Recipe Sun-Dried Tomato Basil Dip

Put the onion into a sauté pan, add the grape juice and cook until the wine is completely reduced. Add the spinach and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley and let cool slightly.

Heat the grill to high.

Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the spread and top with spinach mixture. Place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through. Remove to a platter and sprinkle tops with the remaining parsley and basil.

Yum!