Grilled eggplant and zucchini pizza

The recipe for today's homemade vegan pizza, which has grilled eggplant and zucchini, is perfect for those of us who want to eat healthier but still have fond memories of the pizza we ate before we became vegan. My pizza is far healthier than the conventional pizza since it does not feature a significant amount of cheese or meat, but it still has all of the comforting characteristics that are associated with that cuisine. Pizza that is vegan may often be a headache in terms of its level of upkeep. Even if it has a passable flavor, the recipe may still ask for an excessive amount of processed or store-bought components, some of which may have a high salt content or include traces of dairy or eggs. So the question is, how can we make a pizza that is better for you? Listed below are some of the steps: Instead of buying pre-made dough, try your hand at making your own (the list of ingredients on a pre-made pizza dough package usually gives me the creeps since it contains so many strange things!); - You can make your own marinara sauce, or if you're in a hurry, you can pick up a jar of marinara sauce at the grocery store that just includes a few basic components (look out for high fructose corn syrup and artificial additions!); - Stuff it full of different veggies! Before topping the pizza with a selection of fresh vegetables, I grilled some eggplant and zucchini first. This allowed me to make the pizza a more fulfilling accompaniment to the meal. After being baked in the pie, the veggies emerged with a crunchier texture and a more authentic coloring. - Ought there to be cheese there? Even while some vegans have gotten used to the taste of pizza without cheese, the vast majority of us still have a long way to go before we get there. You have the option of purchasing store-bought or handmade cheese substitutes when shopping for cheese online. Stay away from vegan cheeses that have a long list of components that are difficult to articulate, since this is the one piece of advice I can provide. The preparation of this pizza may take all day, but it certainly doesn't have to! If you plan ahead of time, you'll cut down on wasted time. How to Make Your Vegan Pizza: If you want to make your own vegan pizza, I recommend that you make the dough first thing in the morning and then lay it aside until you are ready to continue with the rest of the procedure. If you are going to make your own marinara sauce, you should do it the night before, or as was previously recommended, you could just purchase some. Earlier vegetable preparation (about an hour before you assemble the pizza). While you are making the crust, broil the zucchini and eggplant until they are tender. The dough is made after it has been allowed to rest in a warm atmosphere for at least three to four hours. Have you ever tried making your own pizza dough and failed miserably? That problem is remedied by using a pizza stone. In addition, there are certain brands that come in at a fairly reasonable price while yet delivering a good performance. In addition, you may bake cookies on a pizza stone after you've finished making pizza. Because most of us are not likely to make an investment in a pizza oven specifically designed for our homes, the use of a pizza stone brings us at least one step closer to generating a quality pizza crust than we would be without using one. Start preheating the oven quite early on so that the pizza stone has plenty of time to reach a high temperature. When cleaning the stone after use, the only safety precaution that should be taken is to avoid using dish detergent. Since the majority of stones are quite porous, using soap might potentially alter the flavor of the baked goods you make in the future. I initially grilled some eggplant and zucchini for the pizza's toppings since I knew that fresh veggies wouldn't have enough time to cook completely in the oven if they were on the pie. After that, I chopped up some additional vegetables, such as mushrooms, black olives, red onions, and yellow bell peppers, but you are free to use any combination of vegetables that strikes your fancy. On top of the eggplant and zucchini that were already on the pizza, these vegetables were layered, and then vegan mozzarella was spread over the top. It's possible that the toppings of this vegan pizza, eggplant and zucchini, are adequate on their own without any additional vegetables. The dough for my pizza was cooked at 450 degrees Fahrenheit for about ten minutes, or until it became firm and golden brown. After removing the pizza from the oven, I covered half of it with chopped spicy kale and fresh basil, but my husband declined any of the toppings. The crust will become a little bit crispier if you let the pizza sit on the pizza stone for a little bit longer. Ingredients

• 6 Tbsp Marinara sauce
• 1/2 eggplant, sliced into 1/4 inch rounds
• 1 small zucchini, sliced lengthwise into 1/4 inch planks
• 8 oz or more shredded vegan mozzarella - I like Follow Your Heart Mozzarella Shreds
• 1/2 Tbsp dried oregano

Fresh vegetable to your taste

• bell peppers
• mushrooms
• black/green olives
• red onions
• spicy or regular kale, spinach, or other fresh greens
• fresh basil

For the pizza dough

• 1 tsp active yeast
• 1/2 tsp sugar/agave nectar
• 3/4 cup warm water (105°-115° F)
• 1 cup whole-wheat flour
• 1 cup unbleached white flour, plus more for kneading
• 1/2 tsp salt
• 1 Tbsp ground flaxseed
• 1 tsp olive oil (for coating the ready dough)
• 2-3 Tbsp cornmeal (for dusting the pizza peel)

Instructions For making the dough

1. In the morning or early afternoon, combine yeast, sugar/agave, and warm water in a small dish. Allow to stand for 6 to 8 minutes, or until frothy, covered to prevent cooling.
2. In a large bowl, combine the salt, flaxseed, and flours. The bubbling yeast mixture should be added. With clean hands, start mixing the ingredients until a dough forms. If the mixture becomes sticky, add additional white flour. Place the dough on a surface that has been coated with flour and knead for 5 minutes, or until soft.
3. The dough should be covered with olive oil, placed in a covered container (I used a large soup pot), warmed inside by wrapping the container in a towel, and left for at least three to four hours.
4. Set a pizza stone in the oven and preheat it to 450 degrees. Allow the pizza stone to rest in the hot oven for at least 30 minutes before adding the pizza.
5. The dough should be removed from its container ten minutes before to baking, spread with your hands (not a rolling pin) onto a 14-inch circle on the pizza peel, and baked as directed. Wrap the dough in a wet dish towel if the pizza won't be built right away to keep it from drying out.

To prepare the vegetables

1. Sliced eggplant and zucchini should be lightly misted with olive oil spray. Cook each side for 3 to 4 minutes on a hot grill, being careful not to burn. Cut into bite-sized pieces after being taken off the grill and allowed to cool.
2. Your preferred fresh veggies should be chopped up tiny.

To assemble the pizza

1. The created circle of pizza dough has to be covered with marinara. Fresh veggies should be placed on top, then put the grilled vegetables on the bottom (except kale and basil). Sliced or shredded vegan mozzarella may be added on top. As a garnish, add oregano.
2. Pizza should be carefully slid off the peel and onto the heated pizza stone. Bake for 10 to 12 minutes, or until the crust is firm and browned and the cheese has melted. Please remember that certain vegan cheeses may not melt properly; as a result, use the crust to determine whether something is done.
3. Pizza should be taken out of the oven and topped with kale or spinach and fresh basil. 5 minutes should pass before cutting.