Spinach, mushrooms and creamy plant-based cheese made in the NutraMilk - a delicious and healthy combination of ingredients that make up this different idea of a pizza ring. Makes a great main dish or appetizer for any gathering. Enjoy!
INGREDIENTS
For pizza ring
- 1 batch pizza dough of choice
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 5 oz (150 g) spinach fresh
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 1/2 cup of mushrooms, sliced
- 1/2 tbsp oil
- 1 tbsp. soy sauce (or coconut aminos)
- 200 g vegan cheese made with the NutraMilk
For vegan Cheese
- 3/4 cup potatoes, peeled and diced, any type will do, but Yukon gold works best
- 3/4 cup carrots, peeled and diced
- 1/3 cup cashew butter made with the NutraMilk
- 1/3 cup or more plant-based milk made with the NutraMilk (I used almond milk)
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
INSTRUCTIONS
- Chop onion, garlic, mushrooms and heat oil in a skillet. Fry the veggies together with soy sauce over low-medium heat for about 5-6 minutes. Add spinach, all spices, and turn off the heat after 45-60 seconds.
- Meanwhile, make one batch of my vegan cheese sauce:
- Boil or steam the potatoes and carrots for about 20 minutes or until soft.
- Drain them and add them to the NutraMilk.
- Add all the remaining ingredients and process until smooth.
- Add cheese to the skillet.
- Preheat oven to 425 degrees F (220 degrees C).
- Roll out the dough into a circle (10-11" in diameter) and cut into it with a knife (as shown in photo).
- Spread the filling onto the dough.
- Now from the middle of the dough, take the triangle slits of dough and pull them over your toppings and push down onto the edge.
- Brush your pizza ring with some oil or vegan egg-wash.
- Bake in the oven until golden brown, approximately 20 minutes (depends on how thin you rolled out your dough and which kind of dough you used). Enjoy!
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Ela Vegan.
