Sweet and Savory Pizza, Oh My!

Oh, my!

Inspiration: Chef Chloe's Flatbread

It's the closest thing I've had to pizza since becoming vegan.

Pizza--5 stars!!!

Dough

I used store bought whole wheat dough (next time--a gluten-free crust for us)

"Cheese" layer: Chef Chloe's Garlic White Bean Puree

1 can white canellini beans, drained and rinsed
½ cup olive oil
½ teaspoon dried thyme (I used lemon thyme)
3 cloves garlic, peeled (this was a bit too much; next time I'll use 1-2)
juice of ½ lemon
1 teaspoon sea salt
½ teaspoon black pepper

Combine in food processor until smooth

Toppings

I adapted this part just a tad

Pre-cut butternut squash (I had a raw one but I was lazy). I baked it for twenty minutes on 400 before adding it to the pizza.

1 cup chopped spinach (this goes right on top of the bean puree layer)

1 apple, thinly sliced and some of it diced

a few crimini mushrooms (also baked for a while before adding to pizza)

salt and pepper

I rolled out the dough very thin before adding the bean spread and the toppings.

I also used the bean dip for dipping my pizza in afterward (we used to like dipping our pizza in ranch dressing, so this was a more than adequate substitute).

Before baking (so fresh! so savory!):

Tristan made his own pizza because mine didn't sound traditional enough for him.

But it looked pretty good, and he ate most of it!

The Vegan Project Update (countdown):

Saturday is his last vegan day. I seriously think he's looking forward to being done, but I don't really know. My intention was to force feed him lots of fruit smoothies and veggie salads this week but I haven't had much time for kitchen stuff this week. His cholesterol check is scheduled for Saturday. I'm a little curious about how that will turn out.

Hope your week is going beautifully!