I’ve been trying to be better about using up all the produce in my fridge before it goes bad. Advance menu planning really helps with that. But sometimes I pick up a vegetable at the market that doesn’t fit into my plan. Usually, that vegetable is large and purple. I don’t know what it is about eggplant, but as I’ve written before, I just can’t resist them.
After sitting in my fridge for about a week, upstaged by cabbage, broccoli, and carrots, my lonely eggplant found its purpose on mini-pizzas. I was a bit nervous to cut it open after having neglected it for so long, but it was still good – phew!
My preferred method for preparing a “pizza” at home is to make a pancake-type crust using chickpea (garbanzo bean) flour. This is also known as “socca.” Basically it entails mixing up some chickpea flour with some water and a little salt and herbs into a pancake-batter-like consistency, and then preparing them – you guessed it – like pancakes. Then I throw on some toppings and put the pizzas under the broiler for about 8 minutes or until browned. Voila!
I just find it easier not to have to deal with dough. Also, I’ve been experimenting with cutting gluten from my diet, so this crust is a great alternative, as long as you don’t mind eating your pizza with a knife and fork.
And what would pizza be without cheese? There are plenty of vegan cheeses out there (Daiya is a good brand), though I tend to favor whipping up a quick batch of cashew cheese.
Time: 45 minutes (multi-tasking, of course!) Yield: 4 pizzas (each one is good for a light lunch) You can top your pizza with whatever veggies you like. While not all veggies will require pre-cooking, to get the eggplant nice and tender it is helpful to broil it in advance of putting it on the pizzas. It doesn’t take too long if you cut your eggplant nice and thin. 1 medium Italian/globe eggplant, cut into 1/4-inch slices Set the oven rack about 3-4 inches from the top of the oven and start the broiler. Brush a baking tray lightly with olive oil and spread the eggplant slices out in one layer (use two baking trays if necessary). Brush the top of the eggplant slices lightly with olive oil and sprinkle a little salt on them. Broil for 3-5 minutes on each side, or until lightly browned. Combine the chickpea flour in a medium bowl with 1/4 teaspoon salt and the oregano. Whisk in 1 cup water. Add additional water or flour if necessary to get the batter into pancake-batter-like consistency (pourable but not too watery). Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Pour 1/3 cup of the batter onto the skillet and cook for 2-3 minutes. Flip and cook for 1-2 minutes on the other side. Transfer the pancake to a baking tray. Repeat with the rest of the batter, adding olive oil to the pan as needed in between pancakes. You should be able to get 4 pancakes. Combine the garlic with 2 tablespoons olive oil. Brush the garlic-olive oil mixture onto each pizza. Spread 2 tablespoons tomato sauce on each pizza. Top with eggplant slices, cashew cheese, bits of basil, and red pepper flakes if desired. Carefully move the oven rack down to about 6-8 inches from the top of the oven. Broil the pizzas for 6-10 minutes or until lightly browned. The time will depend on the heat of your broiler; keep an eye on the pizzas so they don’t burn. Quick cashew cheese recipe Every time I make cashew cheese my recipe is a bit different, but this is an approximation of what I did for this pizza. 3/4 cup raw, unsalted cashew pieces Combine the above ingredients in a food processor along with 2-3 tablespoons of water so that the mixture becomes smooth. Process for about a minute, pausing to scrape down the sides of the food processor as needed to ensure all ingredients are incorporated. Taste and adjust salt, water, and other seasonings as desired. The mixture will be smoother if you can soak the cashews for 1-2 hours first. Sometimes you might not have time, and that’s OK. © 2011 BistroKatie.com
olive oil
salt
1 1/3 cups chickpea (garbanzo bean) flour
1/4 teaspoon oregano
2-3 cloves garlic, crushed or minced
1/2 cup tomato sauce or marinara sauce
3/4 cup vegan cheese (quick cashew cheese recipe follows)
1/4 cup basil leaves, coarsely chopped or torn by hand
red pepper flakes (optional)
1 teaspoon light miso
juice of 1/2 lemon
1/4 teaspoon dried oregano
1-2 teaspoons olive oil
salt to taste
I’ve always loved pizza, and it’s funny to think of how my perception of an appetizing pizza has shifted since I’ve started to eat healthier more consistently and embarked on a plant-based diet. What I love about this pizza is that there is absolutely no guilt involved!
Have you any experience experimenting with non-traditional pizza crusts or “cheeses”? I’d love to hear!
{ 4 comments… read them below or add one }
Hi Katie, love this recipe, I am making it for lunch today, by the way I saw an blog that makes the crust in the oven and then puts the topping on and bakes it again- http://yourvegangirlfriend.com/2011/10/02/socca-pizza/
It came out super good and crisp. Yum! I love the simplicty. Thank you.
Hi Jess – I have heard of baking it in the oven – perhaps I will try it some time. Thanks for your feedback! I love these pizzas too and enjoy experimenting with the toppings.
Hi Katie,
I loved the cashew cheese! btw I was thinking about taking the e-cornell course on plant based nutrition and saw that you had taken it, thoughts? Do you think it is beneficial, for a possible side career as cook or possible nutritionist?
Thanks!
-Jessica
Hi Jessica – I really enjoyed the e-cornell course and would definitely recommend it. It gives a ton of great info on the health benefits of a plant-based diet (including the science behind it). It also delves into other nutrition-related topics like why it’s so easy to get addicted to sugary processed foods. I’m glad I took the course. If you liked the China Study, you will probably like the course.
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