VEGAN!

As a fast-growing array of animalfree proteins and cheeses floods the market, these recipes prove that the possibilities for vegan pizzas are more exciting (and tastier) than ever.

BY TRACY MORIN

Whether you call your specialty pizzas plantbased, vegan, cruelty-free or flexitarian-friendly, adding a range of pies without animal products to your menu is a great way to accommodate customers— including, yes, the hardcore carnivores. The trick? Make your vegan pizzas so flavorful that no one misses the meat. These recipes—all of which are easily customizable with the addition of vegan proteins—will give you some inspiration.

Miyoko’s Phenomenally Vegan Pizza Recipe

Provided by Miyoko’s Creamery

4 c. bread flour

2 tsp. sea salt

1 tsp. active dry yeast

2 c. cold water

Pizza sauce, as needed

1 bottle Miyoko’s Liquid Vegan Pizza Mozzarella

Mix the flour, salt, yeast and water in a large bowl to make a sticky dough. Cover with plastic wrap or put into a plastic bag and keep in the refrigerator for 1 to 3 days. To prepare the pizza, preheat the oven to 500°F. (Preheat a pizza stone for 1 hour, or use a cast-iron pan.) Right before baking, divide the dough in two and roll one half out on a lightly floured pizza peel, or hand-toss. Evenly spread pizza sauce on the dough. Shake the Liquid Vegan Pizza Mozzarella bottle well before pouring on; it should be similar to a pancakebatter consistency. Pour the cheese lightly and evenly over the sauced pizza crust (don’t apply too thickly; see note below). You can carefully spread out the cheese with the bottom of a spoon, but be careful not to mix the cheese with the sauce too much. Bake at 500°F for 3 to 10 minutes (time can vary based on the oven). Bake until the cheese bubbles up and browns. Remove from the oven and serve. Makes 1 pizza.

Note: It is critical that the Liquid Vegan Pizza Mozzarella heats to at least 165°F. At 150°F and below, it will be a thin liquid or similar in texture to béchamel. Also, less is more—applying a thinner layer of cheese makes the best pizza. Miyoko’s recommends ¼ c. cheese per 10” pizza.

Drop by the PMQ booth at these partnering events!

Beyond The Dough Presented By

National Pizza Show

August 23-25, 2022 | 10am-5pm

Chicago/Rosemont nationalpizzashow.com

IBIE International

September 17-21, 2022

Las Vegas bakingexpo.com

The Pizza Tomorrow Summit

November 9-10, 2022

Orlando, Orange Co. Convention Center pizzatomorrow.com

SPRING CLEANING: SOME RANDOM THOUGHTS

Thoughts floating around in my mind. They apply to me. Maybe you, too?

I got lazy over the winter about walking 5 miles a day. Need to dial that back up!

I really need a vacation. Like a REAL vacation.

I need to hug my kids more.

Less Netflix. More reading.

Chase Dreams. Starve Distractions.

Happy Spring!

To learn more about Perfect Crust’s pizza liners and other products, visit perfectcrust.com or email Eric Bam at Eric@perfectcrust.com

About Eric Bam:

A Boston native now living in Tulsa, OK, Eric Bam is VP of sales and marketing for Perfect Crust, with 20 years of experience in the foodservice industry. A powerful force in the workplace, Bam uses his positive attitude and tireless energy to encourage others to work hard and succeed. He has three children and loves helping the men and women of the pizza industry grow their businesses.

Half-and-Half Vegan Pizza

Provided by Mama’s Cafe Baci, Hackettstown, NJ

½ lb. pizza dough

4 oz. tomato sauce

2 oz. fresh eggplant

2 oz. roasted peppers

2 oz. broccoli

2 oz. sun-dried tomatoes

5 oz. shredded dairy-free mozzarella cheese

1 tsp. extra-virgin olive oil

Preheat the oven to 425°F. Roll out the pizza dough. Spread tomato sauce on the base of the pizza dough. On one half, add eggplant and roasted peppers. On the other half, add broccoli and sun-dried tomatoes. Cover the entire pizza with dairy-free cheese. Drizzle with olive oil. Bake in the oven for 20 to 25 minutes until golden brown. Remove from the oven, slice and serve. Makes 1 10” personal pizza.