Don’t you just love it when a new recipe idea pops into your head, and you realize that you already have every ingredient you need?
Last night, the plan was pizza. Fully loaded falafel pizza. You see, I found myself at a Greek restaurant a little while back with some friends, and after searching the entire menu the only thing I could find that could be veganized was their pizza. (Well, either that or a salad.) So, I asked for a cheeseless pizza, and what I got was an impossibly dry crust scattered with a few slices of tomato and bell pepper. It was not at all the restaurant’s fault, though. I should have gotten creative and asked them to replace the cheese with hummus or baba ganoush. Every experience is a new learning curve!
Needless to say, I’ve been in serious need of some pizza redemption.
All I did for this pizza was take a large whole wheat pita and spread on some basil tomato sauce. Then, I stacked it with layer upon layer of my favorite veggies, topped with some homemade falafels and a drizzle of garlic hummus that I made the other day. Adding hummus to a cheeseless pizza is a fantastic way of giving it that rich, creamy texture.
Here’s the full ingredient list:
- Large whole wheat pita
- Basil tomato sauce
- Sliced up falafel (click here to check out my recipe)
- Garlic hummus (recipe here)
- Mayan sweet onion
- Bell peppers (I sauteed mine in water and soy sauce)
- Tomato slices
- Green beans
- Crushed chili peppers, black pepper, and Cajun spice sprinkled over top
Then, I just put this in a pan with the lid on and let it simmer at low heat on the stove for about 15 minutes. No oven required. When I was ready to eat, I raised the temperature to get the crust all crispy, and that’s all there was to it. Extremely satisfying, oil-free, vegan pizza in no time at all!