This recipe by Sammi McLean of the VeganPandamonium blog combines two of our favorite things: salad and pizza!
Ever since I tried a bite of Vegan Caesar Salad Pizza from one of my favorite vegan restaurants, I have been dying to recreate it. In this homemade version, I mixed it up a bit by topping it with tempeh bacon, fresh avocado and a homemade vegan ranch dressing. It’s totally decadent, without any complication. In fact, this pizza recipe is simple enough that you could easily add it your weekly repertoire.
1 pre-made pizza dough
3 cups romaine lettuce, chopped
4 slices maple smoked tempeh bacon, chopped
1 ripe avocado, diced
1 cup Earth Balance® MindfulMayo
3/4 cup Unsweetened Earth Balance® Organic Soymilk
1 tbsp. Earth Balance® Buttery Spread
5 cloves garlic, minced
1/2 tsp. soy sauce
3 tbsp. nutritional yeast
1/4 tsp. ground oregano
1/2 tsp. onion powder
1/2 tsp. black pepper
Start by preheating your oven to 400.
Roll-out your Pizza Dough and place on a well-greased baking sheet.
Using a fork, poke holes in the center of your crust to avoid bubbles from forming. Put the dough in the oven to bake for 15-20 minutes, or until crispy and golden brown.
Meanwhile, you can make the Vegan Ranch Dressing. Start by sautÃ©ing the minced garlic in the Earth Balance® over medium heat. Once tender and fragrant, it’s done.
Combine the garlic mixture with the MindfulMayo®, soy sauce, nutritional yeast, ground oregano, onion powder, and black pepper in bowl. Mix in the soymilk gradually until it reaches a thick and creamy texture.
Cook tempeh bacon in pan over medium heat.
When crust is done, start assembling by first spreading on some dressing as base. Top with remaining salad ingredients and then pour more dressing on top.
Slice and serve!
What are some of your favorite ways to top a vegan pizza? Let us know in the comments below… we’ll pick one of you to win today’s Everyday Giveaway for FREE Earth Balance® coupons!