There’s nothing like the smell of rustic homemade pizza baking in the oven wafting through the air. Start with a delicious gluten-free cornmeal crust and you almost cannot go wrong with pizza toppings! We’ve included a suggested tomato pizza sauce recipe developed by our Marketing Director, Cathleen Mandigo, that is savory, delicate and pairs perfectly with this veggie pizza topped with artichokes, mushrooms, baby kale, and Fresh VeganMozz.
Cornmeal Crust Pizza
Place pizza stone or cast-iron skillet in the oven and preheat to 500°F. Heat the pizza stone or skillet in the oven for at least 45 minutes.
Combine the cornmeal, oat flour, baking powder and salt in a large bowl and whisk to combine well.
Pour in the olive oil and water and mix well. Turn out onto a light floured board and knead for 1 to 2 minutes, until the dough is smooth and pliable.
Divide the dough in two and roll it out on a lightly floured pizza peel into a 10 or 12-inch circle. If you can get it to just under 1/8 inch, it will get very crispy and light and will bubble in places.
In a 3 qt saucepan over medium heat, sauté onion in olive oil until translucent, add garlic and sauté briefly.
Add tomato paste and sauté 2-3 minutes. Sautéing the tomato paste adds depth of flavor to the pizza sauce. Add water (or wine & water), salt, pepper & oregano. Stir and simmer for 1 hour.
Build your own Pizza
Place half portion of pizza sauce on each of the prepared pizza dough.
Slice Miyoko’s Creamery Fresh VeganMozz or Smoked VeganMozz and lay out generously across the entire pizza. Add vegetables to your own taste. We like sliced tomatoes, baby kale, sliced cremini mushrooms, and quartered artichoke hearts.
Bake 10 minutes at 500°F until dough is lightly browned on the bottom, cheese is bubbling & browned.
The Cornmeal Crust recipe appears in The Homemade Vegan Pantry by Miyoko Schinner (Ten Speed Press/Random House, 2015).
We welcomed RG Enriquez of Astig Vegan over to the real Miyoko’s Kitchen to show us how to make a traditional Filipino holiday treat, bibingka! Bibingka is a celebratory Filipino Rice Cake usually enjoyed during Christmas time in the Philippines. It’s beloved for its crispy toasted corners, crust and moist and buttery center, infused with the wonderful aroma of banana leaves.
Bibingka Espesyal is a premium version of this holiday treat, featuring toppings such as grated coconut, butter, cheese, and sometimes salted eggs (in the non-vegan version).
In this recipe, RG of Astig Vegan presents the vegan equivalent of Bibingka Espesyal. This vegan version will produce just as special, rich, and complex flavors using simple techniques perfect for newbie and professional bakers alike, vegan or not, Filipino or not. You’ll discover why Filipinos love Bibingka so much especially during this time of year. "Kain na, let’s eat!"
Preheat oven to 350 degrees.
In a mixing bowl, combine all dry ingredients and mix well.
Pour coconut milk and whisk until smooth.
For a more flavorful result, line your baking dish with banana leaves. Brush the leaves with Miyoko’s cultured butter.
Pour batter to your baking dish and bake at 350 degrees for 30 minutes.
Remove Bibingka from the oven and generously brush Miyoko’s cultured butter on top.
As a finishing touch, broil the Bibingka at 400 degrees for 5 minutes or until top has turned nicely toasted and brown.
Top with grated coconut and Miyoko’s Smoked Farmhouse cheese before serving.
For a gluten free option, use 1 cup rice flour and omit the all-purpose flour. Bake in smaller containers like mini muffin pans, cupcake containers, or small ramekins.
Sweet rice flour is different from regular rice flour (though commonly mistaken as the same thing). Sweet rice flour will produce a chewy texture like mochi. Regular rice flour will produce a firm texture. While there is a version called Bibingka Malagkit or Sticky Bibingka that uses sweet rice flour, this recipe uses the regular one, so just heads up!
You could find banana leaves at the frozen section of Asian grocery stores. Just wash and thaw 2-3 sheets before using in the recipe.
Find fresh frozen grated coconut at the frozen section of Asian grocery stores. Just use a chunk (about 3-4 tablespoons) and thaw before using in the recipe. You could use up the rest of the package in smoothies, oatmeal, and baked goods.
For easier baking, you could get the Astig Vegan Bibingka Mix (just add coconut milk!) on astigvegan.bigcartel.com.
For a limited time, Astig Vegan is offering free shipping on orders over $50, just enter the code: FREE SHIPPING
Watch the replay of the Facebook Live video!