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.
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).
These sweet potato boats are a sweet and savory balance of healthy decadence! Filled with whole foods and topped with a melty smoky cheese sauce made from our Aged English Smoked Farmhouse. A recipe developed by the very talented Jenny Bradley to highlight the versatility of our Smoked Farmhouse!
Smokey Sweet Potato Boats with Smoked Farmhouse Sauce
Wash sweet potatoes and pierce each one a few times with a fork, then wrap individually with foil. Bake for 40 - 50 minutes, or until soft. Reduce oven to 350F, allow potatoes to cool slightly, then slice each potato lengthwise. Scoop out a small amount of the inside of the potato, leaving about 1/3 -1/2 inch of potato along the sides and bottom of the skin. Place your 4 sweet potato boats back on baking sheet, face up, and bake for another 10 minutes.
Finely chop shallot and garlic cloves, and sauté in a pan lightly drizzled with olive oil on medium heat. Only cook until shallots are translucent, being careful not to brown the garlic. Open can of black beans and drain, add them to shallot and garlic mixture, and cook until heated all the way through and all remaining liquid has evaporated. About a minute before turning off the heat, throw in three cups of spinach to gently wilt. Season with a little salt and pepper to taste, about a hefty pinch each.
While beans are cooking, heat 1 cup soy milk and 1/2 round Miyoko’s Creamery Smoked Farmhouse on medium heat, constantly whisking until cheese has melted into the soy milk. Add more or less milk for a creamier or thicker sauce, whatever your preference!
Pull sweet potatoes from oven and evenly load with bean and spinach mixture, then cheese sauce. Top with a scoop of your favorite sour cream, sliced avocado and sliced green onions or chives!
This recipe was developed by the very talented professional baker, Jenny Bradley, to highlight the versatility of our Fresh VeganMozz! Quickly whip up one of these subs by using pre-made vegan meatballs now found at most grocery stores or make the classic Italian Meatball recipe in The Homemade Vegan Pantry in advance to add a little rustic homemade warmth.
Mozzarella, Pickled Onion and Arugula Meatball subs
Boil three cups of water. Thinly slice red onion and place in strainer in the sink. In a medium-sized bowl, whisk together 1/4 tsp salt and 1 cup red wine vinegar. Once water comes to a boil, gently pour over onions, as this all lightly cook them. Transfer onions to red wine vinegar and salt mixture. Let sit for a half hour at room temperature. All of the onions don’t need to be covered with vinegar; fold them into the liquid with spatula or spoon about every 10 minutes. Drain after 30 minutes and refrigerate any leftover onion. It will keep for about 2 weeks.
Preheat oven to 350F.
In a pot large enough to fit entire package of vegan meatballs without crowding them, heat to medium high drizzle with olive oil, and add meatballs. Add 3/4 - 1 jar of marinara, turn heat to medium and cover until meatballs are cooked all the way through, about 15 minutes. Gently stir occasionally.
If hoagies are not already cut, slice in half, lengthwise. Thinly slice Miyoko’s Fresh Mozzarella, and even distribute among the four top halves of your bread. Toast all bread, until mozzarella is melted and bread is lightly browned, about 7 - 10 minutes
Remove from oven, let cook slightly. Place a layer of pickled onion on the bottom halves, followed by 3/4 cup arugula each, and then ladle marinara and approximately 3 meatballs on top of arugula. Place top half of bread with melted cheese atop and enjoy!
Photo by Jenny Bradley
Watch how these subs are made:
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