These delectable Mini Pizza Pies are not only adorable, but fun to make and vegan! They serve as a great appetizer, and are very kid-friendly.
It’s Sunday, and I am worn out. I feel like that’s pretty common amongst most people, though. Work during the week, get other things done on the weekend, then end up tired at the end of it all before you have to start on the Monday grind, again. Kind of dreadful, huh? Although, today I’ve been working on a delightful little recipe for you all, so I can’t complain too much about being tired!
But first, I would just like to mention that I went sailing for the first time, on Saturday. It was super last-minute, but a very fun experience, that makes me feel extremely lucky to live where I do. We had a hot weekend in Southern California, which I honestly was pretty bitter about (I like cool weather!), but the winds made for a perfect sailing situation. It did get a little chilly when the sun was going down, but it was pretty terrific and the scenery and sunset were gorgeous.
Which is why I may have procrastinated on creating a recipe that I wanted to get done yesterday, oops. Never the less, I am really excited to share with you these delectable morsels that I have dubbed Mini Pizza Pies. Plus, I’ve tried out something new with my cashew spread! I have made it even healthier, by substituting a good amount of cashews with steamed cauliflower; and I assure you, nothing has been lost in this switch. The texture is pretty incredible and still very creamy and rich, success!
These little pizzas would be great served as an appetizer at a party, or even just served as dinner. They’re a fun, little dish that is very kid-friendly, and even more adult-friendly. 😉 The fluffy, homemade crust can’t be beat!
- 1/3 cup Raw Cashews, Soaked in water for at least 30 min.
- 3/4 cups Cauliflower, Chopped
- 1/2 teaspoon Fresh Lemon Juice
- 1 tablespoon Nutritional Yeast
- 1-2 tablespoon Water
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/2 teaspoon Dijon Mustard
- Salt, to taste
- 1 tablespoon Sun-Dried Tomatoes, In a bag, not in oil
- 1/2 cup Chopped Tomato
- 1/4 cup Tomato Sauce, I used No Added Salt
- 1 Clove of Garlic
- 1/4 teaspoon Italian Seasoning
- Salt & Pepper, to taste
- PinchRed Pepper Flakes
- 1 tablespoon Rapid Rise Yeast
- 1/2 cup Warm Water
- 1 teaspoon Organic Sugar
- 2 tablespoons Olive Oil
- 1 cup Unbleached All-Purpose Flour
- 1/2 cup Whole Wheat Flour
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Sea Salt
- 1/2 cup Portobello, Diced
- 1/3 cup Baby Spinach, Diced
- Coconut Bacon, Optional
- Sliced Black Olives, Optional
- For the crust, first, you're going to prep your yeast. Stir the rapid rise yeast into the warm water, along with the sugar; until there are no clumps. Now, set aside for 10 minutes so that it can rise.
- For the cheese sauce, steam the cauliflower until fork tender and set aside to cool slightly. In a blender or food processor, puree the cauliflower with the rest of the "Cheese Sauce" ingredients until completely smooth. Taste and adjust seasonings accordingly. Pour into a container and place in the refrigerator.
- Again, using a blender or food processor, puree all of the red sauce ingredients until completely smooth. Depending on the strength of your appliance, you may need to soak the sun-dried tomatoes for a little bit before blending.
- Continuing with the crust, sift the flours, and the rest of the dry ingredients for the crust, together in a large bowl. Pour the risen yeast mixture in, along with the olive oil, and knead the dough for 2-3 minutes. Set the dough ball inside an oiled bowl and cover the bowl with a damp cloth, making sure that it doesn't touch the dough. Let it rise for 25-30 minutes.
- While the dough is rising, pour the tomato sauce mixture into a small pan and bring to a boil. Lower it to a simmer and reduce the mixture for 10-15 minutes, stirring occasionally. Once the sauce has thickened, take it off of the heat and set aside until you are ready to assemble the pizza pies.
- Preheat your oven to 425ºF, prepping a 12-ct. Cupcake sheet with a bit of non-stick spray or thin coat of coconut/olive oil. When the dough has risen, break it up into 12 dough balls. Dust your counter with a thin layer of flour and press the dough pieces flat.
- You can either roll the dough out into a roughly 3 1/2" circle, or carefully press and pull with your hands. Your dough should be under 1/4" thick. Press the dough circles into the cupcake pan, and bake for 5 minutes.
- Once then have baked a little, distribute the tomato sauce throughout the pizza pies, evenly. Then top with the cauliflower/cashew cheese sauce (you may have a little extra left). Next, sprinkle the spinach and mushrooms on top of each pizza, along with olives if you'd like to. Bake for an additional 8-9 minutes, or until the crust edges are golden brown.
- If you have coconut bacon on hand, sprinkle it over the top of each one before serving. Not too long before, as it will become soft. Serve the mini pizza pies warm and enjoy!
I have used coconut bacon in a recipe before, but what I used for this recipe is from Phoney Baloney's (which is my favorite)!
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
If you’ve heard me talk about my dad before, you may remember that he is hesitant to try out about 98% of the food I make. But, even these awesome lil’ pies got the attention of his eyes, nostrils and tummy; he even informed me, “You know what, Jackie? I hate to say it, but I think you’re getting better at this stuff.” Well, thanks, Dad! 😉