Vegan roasted butternut squash and red onion pizza with the very best vegan pizza crust

Ingredients

1) CPK's Pizza Dough:

• 1 teaspoon "quick rise" or "rapid rise" yeast
• 1 3/4 cup unbleached bread or all-purpose flour
• 2 tablespoons whole wheat flour
• 1 teaspoon granulated or raw sugar
• 1 teaspoon kosher salt
• 3/4 cup + 1 1/2 tablespoons tepid water
• 2 teaspoons extra virgin olive oil

2) Roasted Butternut Squash and Red Onion:

• 1 tablespoon olive oil
• 1/2 of a butter nut squash (about 3/4 pound) cut in half lengthwise, peeled, seeds and - pulp removed, and cut into 1/4-inch slices
• 1/2 of a red onion, peeled and fairly thinly sliced
• coarse sea or kosher salt

3) Creamy White "Cheese" :

• 1 ½ cups unsweetened soy milk
• 1/4 cup nutritional yeast flakes
• 1/4 cup flour
• 2 tablespoons sesame tahini
• 2 teaspoons miso
• 2 tablespoons cornstarch
• 2 teaspoons fresh lemon juice
• 1 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3/4 teaspoon coarse sea or kosher salt
• 8 ounces tofu, cubed or in a block

4) Rosemary Olive Oil for Brushing on Pizza :

• 1/4 cup olive oil
• 1-2 stalks of fresh rosemary
• coarse sea or kosher salt
• optional: small pinch of dried red pepper flakes

You may like

Vegan quinoa stuffed butternut squash with pomegranate

Preparation

• You may use a stand mixer, a food processor or your hands. If you use a processor, use a plastic rather than a metal blade, as the latter will cut through the gluten strands preventing a proper rise. Place all dry ingredients in the appropriate bowl.
• Add water and 1 teaspoon olive oil and beat for 2-3 minutes on medium-low until dough is smooth and elastic; or process just until the dough forms a smooth ball; or knead 5 minutes with oiled hands or until smooth and elastic, but slightly sticky. Do not overbeat/over-knead.
• Pour remaining teaspoon of olive oil into a mixing bowl and spread with your fingers. Place ball of dough into the bowl and move it around to coat the underside and then flip over and do the same to the other side. Cover loosely with a damp kitchen towel and allow to rise until doubled in bulk about 2 hours. While dough rises, prepare other ingredients.
• 2) Preheat oven to 400 degrees. Pour olive oil into roasting pan and toss vegetables with oil. Add salt to taste and toss again. Place pan in oven and roast for 30 minutes, stirring gently after every 10 minutes. Remove from oven and allow to cool. While vegetables are roasting, make "cheese."
  
• 3) Place all ingredients except tofu in food processor and process until smooth. Transfer to a saucepan and whisk continuously over medium-high heat until very thick and smooth. Let cool and mash tofu between fingers into mixture. Stir well to distribute. Cover and refrigerate.
• 4) Pour olive oil into a small cup or bowl. Gently crush leaves of rosemary with your fingers and add to the olive oil with a little salt. Set it aside on the counter until ready to use. The longer it steeps, the more intense the rosemary flavor will be.

Report a mistake in the recipe text