Pizza that is healthy AND Vegan? Yes, it can be done! See Chef Kari Karch’s Greek Vegan Pizza.
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preparation
preparation Time20 mins
cook Time
120 mins
servings
2
calories
4297 per serving
ingredients
- 1 pounds Whole Wheat Pizza Dough
- pounds Whole Wheat Flour, for Dusting
- 2 pounds Grape Tomatoes
- 1 Head of Garlic, Sliced
- 4 pounds Stems Fresh Oregano
- 1/2 tablespoons Chopped Oregano
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoons Kosher Salt
- 1/2 teaspoons Black Pepper
- 2 pounds Small Japanese Eggplant, Thin Sliced
- 1 tablespoons Kosher Salt
- 1 teaspoons Olive Oil
- 1/2 teaspoons Cumin
- 1/2 teaspoons Garlic Powder
- 1/2 teaspoons Corlander, Ground
- 1/2 pounds Kalamata Olives, Sliced
- 1/2 pounds Soy Mozzarella Cheese (Vegan), Shredded
directions
Directions:
Preheat oven to 400*. On a sheet tray, toss tomatoes, garlic, oregano, salt, pepper, and oil. Roast for 45 minutes. Set aside to cool. While tomatoes are roasting, place eggplant in a colander and sprinkle salt on top. Let sit in colander in the sink for 30 minutes. Rinse well and pat dry. Heat a grill pan to medium high. In a bowl, toss eggplant, spices, and oil. Grill till golden brown. Set aside. When tomatoes have cooled, remove garlic from their skins and squeeze into a food processor. Add tomatoes (remove any stems). Blend until combined. This is the tomato sauce for the pizza crust. Flour a large surface and roll out pizza dough. Oil a pizza pan and place dough on top. Ladle tomato sauce, layer with eggplant, and sprinkle soy cheese. Bake for 15-17 minutes or until crust is golden. Remove and sprinkle olives, a little sea salt, black pepper, and a dash of good quality olive oil on top before slicing and serving.
