I don't want to take anything away from this pizza since I haven't even told you about it yet, and it was actually really good - but I have a little bit of trouble with pizza toppings now that I no longer eat cheese. I haven't found any non-dairy "cheese" that I have really been sent by (and no, I've never had Teese, I've never seen it at the stores and don't really want to get in the habit of buying something online). I especially don't like non-dairy "cheeses" in the quantities used on most pizzas, so I always try to do some "weird" pizza, something that you wouldn't want to put cheese on any way. But I don't have too many ideas in that department either. Maybe I'm being dense here, or making something like pizza a lot more difficult than it should be, I just wish I could think of some more "normal" ways of having pizza that is dairy-free by not reliant on dairy-free "cheese". Maybe I should wish upon a star....
Now that I have probably made you think this pizza was bad - let's talk about it! ;-) I actually thought this was really good. I love peanut sauce, and made a spicy-sweet version for a whole grain spelt pizza. I had lots of good veggies around to choose from for toppings - including oyster mushrooms. This was the first time I had ever had oyster mushrooms and man do I hope they have some at The Root Cellar again when I go later this week, they were amazing! They have a great texture when cooked and have a meaty quality, in the way that portobellos do, but they don't taste the same at all - if that makes any sense. Needless to say, they are wonderful and you should try them if you get a chance.
The only thing I am going to change next time is the size of the pizza. This pizza is much too large for two people and it doesn't keep for more than a day - at least well that is. I think I am going to halve the recipe and make a half sized crust. Whole grain spelt is so filling even Brett can't eat more than a couple of pieces and he can usually easily eat an entire one on his own (and somehow he's still really skinny, either he has a tapeworm or it is all that walking).
The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = The Root Cellar
++ = The Peace Nook
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Whole Grain Spelt Pizza with Peanut Sauce, Black Beans, and Local Veggies
Creamy Peanut Sauce:
1/4 cup natural peanut butter +
1/2 cup plain hemp milk ++
2 tsbp shoyu
2 tbsp lime juice
3 tbsp agave
2-3 tsp sriracha hot sauce
1 tbsp flour (to thicken)
Combine all ingredients in a sauce and mix well. If not thick enough, add 1 tbsp flour and stir while sauce thickens.
The Rest of the Stuff:
1 cup fresh butternut squash, sliced thin
safflower (or other) oil in spray bottle
1/2 cup black beans, cooked ***
1/2 green bell pepper, thinly sliced +
1/2 yellow onion, thinly sliced ++
6 oyster mushrooms, chopped
1 recipe of whole grain spelt pizza dough
Preheat oven to 400.
Spray a small baking dish with oil. Toss butternut with just a few dashes of ginger and a pinch of salt.
Roast, uncovered, for 30-35 minutes, or until mostly soft.
Reduce oven heat to 375.
Top crust with peanut sauce and toppings.
Bake on a pizza stone for 30-35 minutes or until golden brown.
To make this even better - put a little more sriracha on top while before you eat it. Spicy!
'Til next time.