This month's Recipe Redux challenge was to create a pizza. I obviously don't eat cheese and I don't like non-dairy cheese all too much either. So I had to come up with an untraditional pizza that still tasted great and attracted vegans and carnivores alike.
Obviously I was inspired by Super Bowl fare for this recipe. Buffalo sauce and ranch sauce together on one crust? But no chicken here!
Instead I opted for the humble sweet potato to give this dish heartiness and counterbalance the hot sauce.
I visited mom and dad for the night to say hey (and use their spacious kitchen) because there was no way I was cooking all this in my tiny apartment. How do you dorm-dwellers do it?!
My gracious family didn't mind too much, as long as I cleaned up after myself and shared my pizza with them.
Although they are transitioning more towards a plant-based diet, they are still picky about new things and will straight-up tell me if they don't like something I make.
Luckily, this was not the case. They all loved it! Even my brother devoured two servings.
By the way, I would like to know:
How do those of you with small kitchens accommodate your cooking needs? Tips are much appreciated!
Thanks and enjoy.
- 4 cups sliced sweet potatoes
- 3 tbs. sriracha
- 1 tbs. vegan butter
- 1 tsp. garlic paste
- 1 tbs. dried onion flakes
- 1/2 cup unsweetened non-dairy milk (I used almond)
- 1/2 tsp. black pepper
- 1/2 tsp. garlic salt
- 1 tsp. dill
- 1/4 tsp. celery seed
- 1 tbs. arrowroot
- 1 packet active dry yeast
- 1 tsp. coconut sugar
- 1 cup warm water
- 2 + 1 cups gluten-free baking mix
- 2 tbs. olive oil
- Preheat oven to 425º
- Combine sriracha, vegan butter, garlic paste and onion flakes
- Toss with sweet potato until evenly coated and spread onto non-stick cookie sheet
- Place in the oven for about 40 minutes
- Meanwhile, combine all ranch ingrediens in small saucepan, whisking until smooth
- Cook sauce on medium-high heat until boiling
- Once boiling, reduce to a simmer and continue to whisk until thick (about 5 minutes, give or take)
- Set potatoes and sauce aside
- Place yeast, coconut sugar, and warm water in a mixing bowl and let sit for about 10 minutes
- Slowly stir in flour and oil
- Roll dough into a ball and press into lightly greased cookie sheet or pizza pan
- Top with sweet potatoes and drizzle with ranch sauce
- Bake for 15-20 minutes