We all know Tuesdays are Taco Tuesdays....but every single week having tacos...well I kinda get tired of the same thing.
So this week I decided to change things up a bit!
So let's all get ready for a Vegan Taco Pizza!
Here's the thing....It was only 6 years ago that I can actually say I like pizza. Yup you read that right! I never liked pizza, it would be the LAST thing I would ever want to eat, especially as a "treat".
But when I was pregnant with Finn...I craved pizza. That thick doughy goodness slathered with all that sauce, every single topping and ALL THAT CHEESE!
No wonder my digestive system was SCREAMING at me!!
So here's the deal....you can have pizza and still make it healthy! YEAH!!
When I was thinking about this recipe, I wanted a thin crust (I actually like that better than a thick crust), and the taste of Tacos.
Soooo, keeping with my plant-based lifestyle, well no "regular" taco meat.
At first I was thinking of TVP (textured vegetable protein), but then I remembered the Field Roast Sausages I purchased at Community Natural here in Calgary.
So I used sausage instead of the TVP (Field Roast is Vegan 🤓 )
Next I had the basic ingredients for tacos - Lettuce, tomatoes, salsa, Daiya Cheese (a Vegan Cheese)
But if I was having a pizza crust...that won't be as crunchy as a Taco Shell....
ENTER - Harvest Snaps!!
Pic courtesy of Harvest Snaps
These gems are freakin delicious (some flavours are not Vegan tho)
They are a great source of protein and heck...now you can have an excuse to "Eat yo Peas"
So....now I have the crunch aspect. So lets head to the recipe shall we
Vegan Taco Pizza
1.5 cups organic flour
1/2 cup warm water
1 tsp yeast
1/2 tsp sugar
1 Mexican Field Roast Sausage crumbled
1/4 Cup Salsa (I like to puree mine cause I'm weird like that)
1 tbsp Taco Seasoning
1/8 cup water
1/4 cup Daiya Montery Jack Shreds Cheese
1/4 cup sliced organic cherry tomatoes
Shredded Romaine Lettuce
Harvest Snap Snack Peas Original Flavor
1 Tbsp Tofutti Sour Cream
1 Tbsp Spread'em Tumeric & Black Pepper Cashew Cheese (Get it here)
Place flour in bowl.
In a measuring cup, measure out warm water. Add in sugar and then sprinkle yeast over top. Let sit until proofed.
Once yeast is proofed, mix and pour over flour. mix up until dough forms. You may need another little bit of water or flour depending on how dry or wet the dough is. Once dough forms a ball, sprinkle some flour on clean surface and slowly dump the dough on the flour. Knead 10 min. Yeah seems like alot but this is a great time to get a little arm workout in and get some frustrations out.
Now I know, we are ALL busy, so, if need be grab a pizza shell from the grocery store. I won't hold that against ya...promise
Anywhoo, once the dough is kneaded, place in oiled bowl, cover and place somewhere warm to let rise.
Now I said warm, so where the sunlight is coming in or on the stove top...not a hot oven 😜
While dough is rising (take about an hour), crumble up your sausage and place in a tbsp of olive oil in fry pan. Fry up for 3 or 4 min. Then add the taco seasoning and the water. Mix up and let simmer for a min or two. then turn off.
Now you can get the other ingredients out and ready - slice the tomatoes, shred some romaine and mix up the sour cream and the cashew cheese together. (you may need a splash of almond milk to thin out a bit as this will be for the drizzle)
When dough is proofed, preheat oven to 425.
Grease a pizza pan or use a pizza stone if you like.
Roll out the dough in the shape you want, round, square, or like me, whatever shape it takes is good enough....keeping it rustic ya know
Spread the salsa on the dough, top with sausage mixture and tomato slices.
Place in preheated oven for 10 min or until crust is done on bottom.
Take the pizza out and then add the Daiya shreds, lettuce, some Harvest Snaps and then drizzle with the sourcream/cashew cheese mixture.
Cut however you like and enjoy with a glass of white wine.
If you like this recipe please feel free to share!
Certified Holistic Nutrition and Wellbeing Counselor