Whole Wheat Pizzas


I am determined to post something on here that is not a dessert or sweet recipe! So determined in fact, that while I was prepping our dinner for tonight I decided to go ahead and take a quick snap of our weekly veggie pizza. It’s not cooked in any of the pictures, but all of the vegetables atop of the crust looked so yummy and bright that I felt it wouldn’t matter anyways.

We often made this same pizza for our dinners before we began eating vegan, but a little cheese used to accompany all of those lovely veggies. We honestly haven’t missed the cheese at all, and now I just sprinkle a little nutritional yeast on top when I’m feeling “cheezy”. I’ve even used the basil cashew cheese from “Oh She Glows” as a base in place of the sauce, and that was absolutely delightful.

The reason that this little pizza visits our dinner menu multiple times a month is because it’s so easy to prep, make, and on top of all of that it’s quite healthy!

Whole Wheat Pizza Dough:

I always separate this into 3 dough balls that make 12-inch pizzas (thin crust)


2 cups whole-wheat flour

2 cups bread flour

½ tsp salt

2 tbsp extra virgin olive oil

2 cups water

1 packet of yeast (I use Hodgson Mill’s rapid rise)

1.) Heat ½ cup of the water to 110-115 degrees, and then empty the contents of the yeast packet into the water. Allow the yeast mixture to rest for 5 minutes

2.) While your yeast is proofing combine the flours and salt into a bowl (I used a stand-mixer with the dough hook attachment).

3.) Once the 5 minutes are up add 1 tbsp of the extra virgin olive oil to the water along with the remaining 1 ½ cups of water. Add the wet ingredients into the dry and stir to combine. Once all of the dry is incorporated into the wet ingredients knead for 5 minutes.

4.) Remove the dough from the bowl (if using a stand-mixer), form into a cute little dough ball, coat the bowl with your remaining 1 tbsp extra virgin olive oil, and then place your dough ball back into the bowl. Cover the bowl, and let this sit at room temperature for about 2 hours (I have honestly left this thing out for nearly 6 hours before on accident, and it was fine!).

5.) Now, here comes the fun part – time to punch that dough! Punch the dough down then scoop it out of the bowl with your hands. Separate the dough into 3 even balls, wrap in plastic wrap, and store in the freezer for 2-3 months. When you’re ready to use your dough let it sit in the fridge overnight to thaw or on your counter for a couple of hours. If you plan on using them sooner, you can store these in refrigerator for about 5 days.

As for toppings… the sky is the limit, really. I make this veggie pizza as often as I do simply because it’s such a cinch, we happen to always have the ingredients, and it’s good for us too! If you’re really interested in what exactly is on this beauty I used:

  • 3 tbsp Muir Glen Pizza Sauce
  • 2 tsp garlic powder
  • 2 tbsp nutritional yeast
  • 2 small bunches of broccoli
  • ¼ of a red bell pepper
  • 2 mushrooms
  • Large forkful of banana peppers
  • Sprinkle of cayenne pepper

Then, I baked it at 425 degrees for 13 minutes 🙂


I figure I can’t depart without (even if it’s a crappy one..) a picture of those cuh-ray-zee pizzas I mentioned from the weekend. No need to worry, that Mac & Cheeze had no real cheese, and the little hot dogs were slices of the lightlife brand; which I highly recommend! They have made John’s transition into vegan eating much easier seeing that I can bribe him with fake tubes of meat as a special treat every once in a while (haha!).


Thin Mints, Pocket Pies, and Cheezy Hot dog Pizza.. Oh my!


I was hesitant to even bother posting anything because it seems that all I ever make are sweet treats. Quite the contrary, but it’s always dark by the time I make my savory meals, and there are never any left overs to take pictures of the following day (that’s a good thing though, right?). I promise that I am going to make a point of it to get some snaps of savory dishes that I make – the blog is feeling very one-sided and boring without a few here!

This weekend is going to be the Oscar’s, and a few friends are coming over to watch the show with us. Us girls have already begun planning our menu, and let’s be honest here… we’re a bit more excited for the snacks than we are about the actual program. Actually, for the past few weekends we have all been gathering together to make new and yummy dishes. The Oscar’s just happen to give us a new excuse to eat snacks for dinner, rather than create a traditional well-balanced meal!

Last weekend we made buffalo cauliflower pizza, Mac&Cheeze with little hot dogs also atop a pizza crust, thin mints, and pocket cherry pies. Unfortunately, I have no stellar pictures of the pies or the pizza dishes (they were taken in terrible lighting with my iPhone), but I did salvage a couple of the thin mints to have a proper photo-shoot the next day!



 There was even some left over cherry pie filling that I saved, and I had intended on putting on top of pancakes. This was before it occurred to me last night before I fell asleep that it might be kind of amazing on top of some oatmeal (I often think of food before falling asleep, strange I know). It turned out being even better than I imagined.

 Tonight we are having alfredo with penne and a broccoli/spinach mixture folded in. For dessert we’re going to use up those little crumbly unsightly peppermint cookies to create a homemade chocolately mint blizzard. I will report back with my findings 😉

Happy Fasnacht Day!


If anyone is reading, hellooooo (said in my best Jerry Seinfeld belly button speech, of course)!
My pancakes last week were pretty disappointing.. I’m not sure if they would be worth mentioning. I took a few sad-looking pictures, and they were a bit off-putting. They tasted yummy, but the pictures didn’t really do them justice, and I figured I would wait to post anything until they looked as appetizing as they tasted. The topping this time around was peaches and “cream” so, you have that to look forward to reading about once I finally get it down!

A friend of mine and I have been quite busy with our vegan cooking adventures. We made Eggplant Parmesans from the Oh She Glows blog over the weekend, and they were the best I have ever tasted! Don’t you hate when you get a vegetable doused in so much oil you feel guilty for eating a normally super healthy veggie? I know I do, and her eggplant parm was baked to a crispy perfection. The week before that we made Super Bowl treats with her recipe of baked onion rings that were also quite num nums. I whipped together my own batch of buffalo dip (John was having withdrawals from Buffalo Chicken dip that used to be a weekly splurge), and a veganized taco dip. We were so antsy to get eating that neither my friend or I remembered to take pictures of the deliciousness… It’s all right though, I told her and the boys that it just means we will have to make it all over again to eat! No one could contest to that 😉

This same friend was having a craving for fasnachts yesterday (Fat Tuesday). I grew up in California, and I moved to the East coast a couple of years ago. Prior to moving here I had never celebrated Fat Tuesday or heard of anything called a Fasnacht. John made it very clear during our first year of dating that fasnachts were very important in securing your good luck throughout the year and ever since there have been fasnachts to be eaten during this time of the year. Last year was a mess trying to create a sugar free adaptation…and when my friend requested a vegan version this year I knew I would not be bested by anything called a “fasnacht” ever again! I went on a mission to find a recipe, and you wouldn’t believe how challenging it was to find one. I ended up modifying a plain ol’ fasnacht recipe because it seemed easy enough to convert it over to a vegan version. Thankfully, I was right and they turned out wonderful! They are so simple to make and very delicious, I highly recommend giving it a try 🙂 If you bake them they are not all that bad for you at all!

 Vegan Fasnachts
*Adapted from here: Original Fasnacht Recipe
2 cups whole wheat pastry flour
1/2 tsp salt
1 cup soymilk (I used Edensoy, but I will be testing unsweetened almond milk out next week)
2 packets of yeast (I Used Hodgson Mills rapid rise)
1/4 cup + a sprinkle for the milk/yeast mixture dry sweetener (I Used coconut palm sugar)
1/2 cup warm mashed potato
2 tbsp vegetable oil

Chocolate Glaze
1/2 Cup non-dairy chocolate chips
1 tsp coconut oil

For the fasnachts:
1.) Sprinkle yeast over warm non-dairy milk, add a pinch of sugar and set aside for 5 minutes allowing yeast to grow.
2.) Combine flour, potatoes, salt and sugar. Add the milk/yeast mixture and 2 tablespoons vegetable oil. Mix by hand or with the dough hook attachment of your mixture for 3 minutes. (I used my Kitchen Aid Stand Mixer with the dough hook, and it worked perfectly!).
3.) Turn the dough out on a floured bowl and knead for a for minutes until the dough is elastic and no longer sticky.
4.) Roll dough out to 1/2 inch thick and cut the donuts. You can cut a square donut (traditional) or use a glass and cut one donut and use a shot glass to cut the hole. (I used my pizza cutter, and I made 16 smaller rectangle-shaped fasnachts).
5.) Place the cut donuts on a floured cookie sheet, cover with a kitchen towel and let rise for 30-40 minutes.
6.) Heat a half inch of oil in a large skillet or electric fry pan. (heat to about 360 degrees). Slide donuts in and fry for about 2 minutes, turn and finish cooking until golden brown. This was a little tricky for me.. I think since I made my fasnachts a bit smaller than the original recipe instructed I only needed to cook mine for about a minute and a half total in the oil. As you can see below, my first batch were a little too dark.. tasty none the less!
7.) Remove donuts to rack to drain and cool slightly. Toss with powdered sugar or glaze with the following recipe.
*Alternatively, you can bake these! I did an experiment of baking 6 of these delicious puffs of dough, and John actually preferred them the healthier way (wow!). To bake them I pre-heated the oven to 400 degrees, placed them on a lined cookie sheet, and let them bake until they were brown on top (this was about 12 minutes for me). 

For the chocolate glaze:
1.) Begin to melt the chocolate chips and oil in a small saucepan over medium heat.
2.) Once about 2/3 of the chocolate is melted turn off the heat, and continue to stir until all of the chocolate is melted.
3.) Dip your fasnachts into the chocolate glaze top side down and then allow to rest for as long as you can manage!Image