Saturday, 10 January 2015

The Best Gourmet Vegan Pizza

This is a copycat recipe from our favourite pizza joint in Ogden, Utah called Lucky Slice. They not only do amazing regular pizza but also offer gluten free vegan pizza bases and two vegan topping options. My favourite is called the Tapenade. This is closest I've come to getting it right. It should have a tapenade base but I just use regular pizza sauce.

The Best Gourmet Vegan Pizza


1x gluten free vegan pizza base of choice
2 Tbls organic or homemade pizza sauce (or basic olive & tomato tapenade)
1 tsp Garlic powder 
6 Artichoke pieces, sliced thinly
1/4 cup Black olives, sliced
1/4 Red onion, sliced
1/2 cup Baby spinach
1/4 cup Sundried tomatoes, sliced
1/4 cup Roasted red peppers, sliced
2 Tbls Capers
1/4 cup good balsamic vinegar


Preheat oven to 400F/200C. I use a pizza stone and leave it in the oven. Alternatively use a round baking tray. If you base is raw, cook it until nearly crispy first.
Spread the pizza sauce thinly on your base.
Sprinkle with garlic powder
Layer baby spinach on the bottom then add sundried tomatoes, red onion, artichokes and red peppers.
Lastly sprinkle olives and capers.
Bake for 20-30 minutes or until everything looked cooked and edges of base are brown.
While the pizza is baking you can make the balsamic reduction. I use Mountain Town Olive Oil Co. "Traditional 18 Year Aged Balsamic Vinegar" which is AMAZEBALLS!
In a small pan bring vinegar to boil and then reduce heat to low and let simmer for a couple of minutes, keep an eye on it until you think it looks right then remove from heat. Don't leave it on the heat too long because you want a syrup reduction not hard candy.

Once pizza is ready drizzle with balsamic reduction.
I'd like to tell you I don't eat the entire pizza myself but that would be a lie, it's THAT good!

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