First of all, Happy Canada Day! Whether you’re Canadian or not, I hope you are all enjoying this gorgeous weekend with great friends and great food and counting your blessings! I know I am.
June 30th was Vegan Pizza Day! I need no one to twist my arm to celebrate pizza, so we marked the occasion by making two kinds: one with traditional tomato sauce and cheesy topping, the other with a white bean, olive and basil sauce. I sprinkled a bit of Daiya on top, but one taste and I knew the shreds were needless; the texture and taste of the white bean sauce was more than enough on its own. Delicious!
Our favourite pizza toppings: massaged kale, broccoli, pineapple, red peppers, roasted garlic, soy deli slices or sausage, zucchini, mushrooms, fresh basil, Daiya shreds, Italian seasoning, black olives, coconut bacon and sun-dried tomatoes.
White Bean, Olive and Basil Pizza Sauce
1 can cannellini beans, rinsed well
4 tbsp olive oil
3 cloves of garlic, minced
3/4 cup Tofutti Sour Supreme (probably optional)
1/8 – 1/4 cup fresh basil and other fresh herbs (like oregano and chives), minced
1/2 tsp sugar
1/4 tsp salt
Combine all ingredients in a food processor. Refrigerate until ready to use.
To assemble the pizza: Spread the sauce on the shells. Cover with your favourite toppings and cook pizza as you normally do (I cook mine at 400 degrees for about 15 minutes). Makes enough sauce for one large or two medium pizza shells.
I liked that the creamy sauce was a nice change from our typical tomato-based pizza sauce. The Garlic Scape Pesto would also be a good pizza topping. My all-time favourite pizza sauce is the BBQ sauce I made a few weeks ago for the Hawaiian pizza.
Happy Vegan Pizza Day!