Pizza is an incredible food. I’ve always loved it but it wasn’t until we moved to Cape Town that my love affair with pizza really took off. I was exposed to a new kind of pizza—pizza with toppings like sweet potatoes, bananas, and other things I’d never thought to put on a pizza before. It changed everything. I also enjoyed that the pizza wasn’t heavy. We’d go out for pizza, and aside from having horrible gas cramps from the cheese, I wouldn’t feel like a giant grease monster afterwards.
Some of my fondest memories of our neighbor, Alex, were the nights we went out for pizza and wine. He’d always tease me that I ran up a big wine tab—we’d always argue about how my glass kept magically refilling. Then the three of us would go back to his house and he would insist we open a bottle of wine before Josh and I headed home. Awe, such lovely memories.
Soon after we left South Africa, I took up my adventure with veganism and I had to change my pizza habits a little. But I found new ways to prepare my own pizza as well as discovered it was perfectly fine to order pizza sans cheese. ‘
A few months ago, we went to this vegan friendly restaurant in Seoul (there aren’t a ton) and ordered a delicious veggie pizza. It was a thin crust, covered with an assortment of fiberous veggies, potatoes and some type of squash, and a healthy dose of nuts and seeds. It was spectacular and sparked a bit of culinary inspiration. Here’s my version of the delicious vegan pizza from a little café in Seoul:
- ½ red bell pepper
- ½ green bell pepper (or any assortment of bell peppers)
- ½ cup broccoli
- 1 carrot
- ½ egg plant
- 2-3 new potatoes
- ¼ pumpkin or other squash
- ½ cup sunflower seeds
- ¼ cup walnuts
- ¼ cut almonds
- 3 cloves garlic
- ½ cup nutritional yeast
- ¼ cup extra virgin olive oil
- 1-2 Tbls dried basil
- salt and pepper to taste
- Crust (see below)
- Preheat oven to 400 degrees F. If you have a pizza stone, stick it in the oven to heat as well.
- Roll out the pizza dough to the shape and thinkness you desire (on heavily floured surface)
- Place on heavily cornmealed surface (pizza stone, baking dish/sheet)
- Put all of the ingredients in a large bowl and mix until the veggies are coated
- Evenly disperse the mixture on top of the crust
- Bake for 40-50 minutes or until veggies are cooked
- 1 cup luke warm water
- 1 Tbls active yeast
- 1 squire agave nectar
- 2 Tbls extra virgin olive oil
- 1 tsp salt
- Mix yeast, salt, and agave nectar, and oil into water.
- Pour in Flour and mix well
- Cover and let rise for 1.5-2 hours.
- Keeps in fridge for 1 week