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Stove Top Pineapple Broccoli Mini Pizzas - Vegan

Ingredients
For pizza crust
  Whole wheat flour 3 Cup (48 tbs)
  Cornmeal 1⁄2 Cup (8 tbs)
  Vital wheat gluten 5 Tablespoon
  Pepitas/Pumpkin seeds 2 Tablespoon
  Garlic powder 1⁄2 Teaspoon
  Onion powder 1⁄4 Teaspoon
  Nutritional yeast 4 Tablespoon
  Sea salt 1 Pinch
  Kelp granules 1 Dash
  Cumin seeds/Ground cumin 1 Teaspoon
  Warm water 1 1⁄2 Cup (24 tbs)
  Extra virgin olive oil 1 1⁄2 Tablespoon
  Flour 1 Tablespoon (For dusting)
For tomato sauce
  Tomatoes 3 , chopped into small pieces
  Canned tomato paste 3⁄4 Can (7.5 oz)
  Garlic 6 Clove (30 gm), minced
  Ginger 10 Gram, finely minced
  Cooked chickpeas 1⁄4 Cup (4 tbs), roughly chopped into smaller pieces
  Baby spinach 1 Cup (16 tbs)
  Black olives 7 Large, sliced
  Hot pepper flakes To Taste
  Extra virgin olive oil 1 Teaspoon
For broccoli with thai peanut sauce
  Broccoli head 1 Small, chopped into fine pieces
  Water 1⁄4 Cup (4 tbs)
  Nutritional yeast 5 Tablespoon
  Soy sauce/Tamari 2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Cayenne pepper To Taste
  Natural peanut butter 1 Tablespoon
  Honey/Vegan sugar 1 Tablespoon
For topping
  Baby spinach 1⁄4 Cup (4 tbs)
  Pineapple 1⁄4 Cup (4 tbs), cubed
  Nutritional yeast 1 Tablespoon
Directions

GETTING READY
1. In a large bowl, add in the flour, cornmeal, vital wheat gluten, pepitas, garlic powder, onion powder, nutritional yeast, sea salt, kelp granules and cumin.
2. Pour in the warm water and combine ingredients well to form dough.
3. Knead the dough for a few minutes. The dough should be slightly moist, so don’t worry about adding more flour unless it is very sticky/wet.
4. Add in the extra virgin olive oil onto the dough, covering the whole surface.
5. Cover the dough with a damp cloth and leave it for 10 to 15 minutes.

MAKING
6. To make the tomato sauce – In a non – stick skillet, heat extra virgin olive oil. Add in the garlic and ginger and sauté for a minute or so.
7. Stir in the chickpeas, spinach, olives red pepper flakes, tomatoes and tomato paste and use a spatula to stir occasionally.
8. Allow to simmer for 10-20 minutes and transfer into a bowl. Keep aside.
9. To make the Broccoli & Thai Peanut Sauce – In a saucepan boil the water and add in the broccoli, blanch for 5 minutes.
10. Transfer the broccoli to a pan and add in the water, nutritional yeast, soy sauce, garlic powder, cayenne, peanut butter and honey.
11. Stir and cook on medium-low heat for a few minutes. Transfer to bowl.
12. After resting the dough for 10 to 15 minutes, divide it into 3 equal pieces. Sprinkle a bit of flour onto a cutting board and start rolling a piece of dough into a flat, thin circle.
13. Heat a dry non-stick skillet on medium heat and cook the first flattened dough for around 3 minutes on either side. Repeat for the other two. Keep them warm.
14. Spoon out some of the tomato sauce and spread onto the pizza crusts.
15. Top with baby spinach followed by the broccoli and peanut sauce. Finalize the topping by adding pineapple chunks and nutritional yeast. If you like, reheat the pizzas in the pan, covered for 2 minutes.

SERVING
16. Cut into quarters and serve warm or cold as you like.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Thai
Course: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
9
Is pizza vegan? Well, not usually, but this one is! Homemade stovetop pizza crust, homemade tomato sauce with chickpeas, black olives, baby spinach, garlic, ginger and a slightly spicy Thai peanut sauce with broccoli florets. No vegan cheese in this pizza, so it’s quite light and won’t leave you ready to pass out in bed after wards. It is beautiful to prepare and very fun to assemble and these are truly delicious.

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