Ingredients
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Pizza crust (store-bought or homemade - see note below)
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Tomato sauce (optional)
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Vegan feta cheese shreds or slices (such as Follow Your Heart Vegan Gourmet Feta)
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Vegan mozzarella shreds or slices (such as Daiya, Field Roast Chao Slices, or DIY using cashews)
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Peanut butter (creamy or crunchy)
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Brown sugar
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Soy milk (or other non-dairy milk)
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Cornstarch
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Salt
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Black pepper
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Garlic powder
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Onion powder
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Smoked paprika
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Red pepper flakes
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Olive oil
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Balsamic vinegar
Directions
Sub_Title: A delicious, easy vegan pizza topped with traditional West African peanut sauce, roasted sweet potatoes, caramelized onions, and fresh spinach – perfect for your next movie night!
Ingredients:
* Pizza crust (store-bought or homemade – see note below)
* Tomato sauce (optional)
* Vegan feta cheese shreds or slices (such as Follow Your Heart Vegan Gourmet Feta)
* Vegan mozzarella shreds or slices (such as Daiya, Field Roast Chao Slices, or DIY using cashews)
* Peanut butter (creamy or crunchy)
* Brown sugar
* Soy milk (or other non-dairy milk)
* Cornstarch
* Salt
* Black pepper
* Garlic powder
* Onion powder
* Smoked paprika
* Red pepper flakes
* Olive oil
* Balsamic vinegar
Instructions:
1. Preheat oven to 450°F. If making homemade pizza crust, follow the package directions; if using store-bought, let it thaw according to package instructions.
2. In a small bowl, whisk together soy milk, cornstarch, brown sugar, and salt until smooth. Set aside.
3. In another small bowl, mix together peanut butter, brown sugar, garlic powder, onion powder, smoked paprika, red pepper flakes, and black pepper until well combined. Set aside.
4. Spread tomato sauce (if using) onto prepared pizza crust. Sprinkle vegan feta and vegan mozzarella over the sauce.
5. In a large bowl, toss sweet potato cubes with olive oil, balsamic vinegar, and red pepper flakes. Spread onto a baking sheet lined with parchment paper. Roast in preheated oven for 20-25 minutes, stirring occasionally, until tender and slightly browned.
6. While sweet potatoes are roasting, heat a large skillet over medium heat. Add diced onions and cook, stirring occasionally, until they begin to brown and caramelize. This may take up to 45 minutes.
7. Remove the sweet potatoes from the oven and allow them to cool slightly. Mash them with a fork or potato masher until mostly smooth.
8. Once the onions have cooled slightly, spread half of the peanut butter mixture onto the pizza crust, leaving about a 1/2-inch border around the edges. Top with caramelized onions, followed by the remaining peanut butter mixture.
9. Next, top with the roasted sweet potatoes, followed by spinach leaves. Use your fingers to gently press down on the spinach leaves to help them wilt.
10. Bake the pizza in the preheated oven for 10-12 minutes, or until the crust is golden brown and the cheese is melted.
Serving suggestion:
* Serve hot, cut into wedges or squares. Enjoy as is or with additional toppings like jalapeños, avocado, or cilantro.
Difficulty: Easy
Note: For gluten-free crust, try Bob’s Red Mill Gluten-Free All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour. Be sure to also use gluten-free pizza sauce and vegan cheese.
Steps
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1
Done
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Preheat oven to 450°F. If making homemade pizza crust, follow the package directions; if using store-bought, let it thaw according to package instructions. |
|
2
Done
|
In a small bowl, whisk together soy milk, cornstarch, brown sugar, and salt until smooth. Set aside. |
|
3
Done
|
In another small bowl, mix together peanut butter, brown sugar, garlic powder, onion powder, smoked paprika, red pepper flakes, and black pepper until well combined. Set aside. |
|
4
Done
|
Spread tomato sauce (if using) onto prepared pizza crust. Sprinkle vegan feta and vegan mozzarella over the sauce. |
|
5
Done
|
In a large bowl, toss sweet potato cubes with olive oil, balsamic vinegar, and red pepper flakes. Spread onto a baking sheet lined with parchment paper. Roast in preheated oven for 20-25 minutes, stirring occasionally, until tender and slightly browned. |
|
6
Done
|
While sweet potatoes are roasting, heat a large skillet over medium heat. Add diced onions and cook, stirring occasionally, until they begin to brown and caramelize. This may take up to 45 minutes. |
|
7
Done
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Remove the sweet potatoes from the oven and allow them to cool slightly. Mash them with a fork or potato masher until mostly smooth. |
|
8
Done
|
Once the onions have cooled slightly, spread half of the peanut butter mixture onto the pizza crust, leaving about a 1/2-inch border around the edges. Top with caramelized onions, followed by the remaining peanut butter mixture. |
|
9
Done
|
Next, top with the roasted sweet potatoes, followed by spinach leaves. Use your fingers to gently press down on the spinach leaves to help them wilt. |
|
10
Done
|
Bake the pizza in the preheated oven for 10-12 minutes, or until the crust is golden brown and the cheese is melted. Serving suggestion: * Serve hot, cut into wedges or squares. Enjoy as is or with additional toppings like jalapeños, avocado, or cilantro. Difficulty: Easy Note: For gluten-free crust, try Bob's Red Mill Gluten-Free All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour. Be sure to also use gluten-free pizza sauce and vegan cheese. |
