3ABN Today Cooking Program | Pizza Extravaganza

3/15/2017 Airdate


Tex Mex Pizza

Ingredients:

1-cup Refried Beans
½ cup Salsa
½ cup Tofutti Sour Supreme
½ tsp. Red Pepper Flakes
2 cups Onions – chopped
1 cup Burger
1 cup Vegan Cheese – shredded or broken into pieces
1 12 inch Pre-baked Pizza Crust

Tex-Mex Pizza

Directions:
In a medium size skillet that has been sprayed with vegetable spray sauté the onions and red pepper flakes. Add the burger when the onions are almost done and simmer for 5 to 10 minutes. Take off of burner and assemble the pizza. Put the following ingredients on the prebaked pizza crust in this order:

  1. Spread the salsa all around
  2. Put the refried beans on top of the salsa
  3. Spread the Tofutti on top of the refried beans
  4. Put the hot burger/onion on top
  5. Sprinkle the vegan cheese on top of the burger
    Bake at 350 degrees just until the cheese is melted. Serve hot.

    Yields: approximately 10 – 3 inch pieces of pizza
    Linda Johnson

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Tostada Corn Bread Pizza

Ingredients:

Pizza Crust
1 cup all-purpose flour
¾ cup corn meal
¼ cup sugar
¾ tsp. salt
1 Tbsp. baking powder
1 cup unsweetened original flavored almond milk
1 Tbsp corn starch
2 Tbsp. canola oil

Toppings
2 cups refried beans
¾ cup vegan sour cream
½ cups taco sauce
2 cups lettuce, shredded
½ cup jalapeno nacho slices
½ cup black olives, sliced
½ cup tomatoes, diced
Garnish with ¼ taco sauce

Tostada Cornbread Pizza

Directions:
In a medium-size bowl, mix all crust ingredients together, then pour into a 13-inch round pizza pan. Bake 15-20 minutes at 350 degrees until golden. Let cool slightly and then top with pizza toppings in the order listed.


Brenda Walsh

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Mediterranean Hummus Mini Pizzas

Ingredients:

Hummus
1 15-ounce can cannellini beans, drained
1 15-ounce can garbanzo beans, drained
the juice of 1 lemon
1 clove garlic, minced
½ tsp. salt 
½ cup jalapeno nacho slices, chopped

1 medium red onion, slivered fine
4 cups fresh baby spinach, coarsely chopped
½ cup sundried tomatoes, slivered
kalamata olives

6 whole wheat pita bread

Mediterranean Hummus Mini Pizzas

Directions:
Place beans into a food processor. Add lemon juice, garlic, and salt and process until smooth. Spray a skillet with non-stick cooking spray. Add onions and sauté until tender. Heat pita bread on a skillet. Spread hummus on each pita bread. Top with ingredients.


Brenda Walsh

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Apple Streusel Pizza

Ingredients:

Filling:
10 medium apples, peeled, cored and sliced thin
1 – 12fl.oz. can unsweetened frozen apple juice
3 Tbsp. cornstarch
1 tsp. ground cinnamon

Streusel topping:
1 c quick oats
1 cup all-purpose flour
1t ground cinnamon
¾ c dark brown sugar
½ c vegan margarine, softened OR ½ c cold-pressed, virgin coconut oil – softened

Glaze:
1 c powdered sugar
¼ c unsweetened original almond milk
½ t pure vanilla extract
½ t pure almond extract
Dairy-free pizza crust dough, enough for one pizza

Apple Streusel Pizza

Directions:

In a large saucepan, put the frozen apple juice, cornstarch and cinnamon. Stir until well mixed and then heat over medium heat until thickened, stirring constantly. Mix in the apples and stir to coat all the apples. Reduce heat to low and cook until apples are softened. Remove from heat and set aside. In a medium mixing bowl all the dry ingredients for the streusel topping and stir to mix. Add the softened margarine or coconut oil and stir until soft clumps form. Add a few sprinkles of water if it is to dry. Spray a 14inch round pizza pan with a non-stick cooking spray and then spread out the pizza dough evenly on the pan. Cover with the cooked apples, and then sprinkle on the streusel topping making sure to spread it evenly. Bake in a 400-degree oven for 20minutes or until the bottom of the pizza crust is golden brown. Remove from oven and let cool about 10 minutes. Drizzle the top with the glaze. Serve warm or at room temperature.

Glaze Directions: Combine all ingredients and mix together, drizzle over pizza.

Yields: 1 – 14 inch round pizza, Fruit filling yields – 6 cups

Cinda Sanner

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Sloppy Joe Pizza

Ingredients:

2 cups hot water
1 T Braggs Liquid Aminos
1 cup onions, diced fine
1 cup celery, diced fine
1 tsp. sea salt
1 tsp. McKay’s Beef Style Seasoning
¼ cup tomato paste
1 T Florida Crystals (or favorite organic sugar)
¾ cup ketchup
2 ½ cups Vegeburger
1 Pre-baked Pizza Crust
¼ cup vegan ranch dressing

Vegan Ranch Dressing:
¼ cup Vegenaise
dash of garlic powder and onion powder
¼ tsp. Dill Weed

Sloppy Joe Pizza

Directions:

Put the hot water, onions, celery and Brags Liquid Aminos in a large skillet on medium high heat. Cook until celery and onions are tender. Add all the rest of the ingredients and simmer for about 30 minutes. Spread the hot sloppy joe on a pre-baked pizza crust and swirl some vegan ranch dressing on top and serve. For the dressing, mix all ingredients together in a small bowl.

Yields: 4 cups Sloppy Joe

Linda Johnson

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© 2017 The Micheff Sisters