Vegan Sage Béchamel Kabocha Pizza
Author: 
Recipe type: Vegan, Savoury
Serves: 1 pizza
 
Ingredients
  • PIZZA DOUGH
  • 2¼ tsp. (or 1 package) traditional yeast
  • 1⅓ c. warm water
  • 1 tbsp. molasses
  • 3½ c. all purpose flour
  • 2 tbsp. olive oil
  • ¾ tsp. salt
  • BÉCHAMEL SAGE SAUCE
  • 3 tbsp. olive oil
  • 2 tbsp. all purpose flour
  • 2 c. almond milk
  • ¼ c. fresh sage, chopped
  • 2 tsp. maple syrup
  • 2 tbsp. nutritional yeast, optional
  • Black pepper, to taste
  • Sea salt, to taste
  • "GOAT CHEESE" DOLLOP
  • ½ block firm tofu
  • 3 tbsp. fresh dill (or ½ tsp. dried dill, although fresh is best!)
  • ½ tsp. onion powder
  • 1 tbsp. miso paste
  • 1½ tbsp. apple cider vinegar
  • TOPPINGS
  • Kabocha squash, roasted*
  • 1 tbsp.
  • 1 c. mushrooms
  • 1 onion
  • Handful of arugula
  • Candied walnuts**
Instructions
  1. FOR THE PIZZA DOUGH
  2. In a small bowl, dissolve yeast in warm water. Add molasses to feed the yeast. Let sit on the counter for about 5-10 minutes until yeast has completely dissolved and mixture has increased in volume. This shows that your yeast is active.
  3. Add in the olive oil to the yeast mixture.
  4. In your large mixing bowl with your dough hook in place, add in the flour and salt. Pour in the yeast mixture and turn on your mixer to medium-high speed for 7 minutes.
  5. Once dough is ready, you should be able to poke it with your finger and it should bounce back.
  6. Grease your mixing bowl, and allow it to sit, covered, for 2 hours.
  7. Preheat oven to 475F
  8. When 2 hours is up, punch the dough and divide into two dough balls. The second dough ball can be wrapped up and put into the freezer for another day (or you can make 2 pizzas!).
  9. Grease your pizza pan and sprinkle cornmeal to prevent sticking. I used my hands to shape the dough into the shape of my pizza pan.
  10. FOR THE BÉCHAMEL SAGE SAUCE
  11. In a small saucepan, add in olive oil and turn on stove to medium heat.
  12. Once oil is heated up, add in the flour and whisk. Add in almond milk and continue whisking until sauce is thickened. Add in the sage, maple syrup, nutritional yeast (optional), salt and pepper to taste.
  13. MUSHROOMS AND ONIONS
  14. Sautée onions until they caramelized, then add in mushrooms to cook just for a bit (so they don't get watery!) before transferring onto pizza.
  15. FOR THE GOAT CHEESE
  16. Drain your tofu and press onto paper towel to get rid of as much moisture as possible.
  17. Put everything into the blender or food processor and blend until you get a thick paste kind of consistency.
  18. PUT IT TOGETHER
  19. Spread the sauce onto the pizza dough. Add the kabocha, mushrooms and onions onto the pizza with your own pizzazz ;) . Hold off on the arugula, candied nuts, and cheese dollop for serving.
  20. Bake for 12-15 minutes until crust is golden.
  21. Now is the time to sprinkle the candied walnuts, go crazy on the arugula, and finish off with dollops of the vegan goat cheese!
  22. Serve immediately
Notes
*Roast kabocha squash whole in 375F oven for 1 hour to 1.5 hours depending on how large your squash is. Once cooked cut in half, scoop out the seeds, and slice thinly for pizza topping.
**For candied walnuts, on medium high heat, toast the nuts on stove top. Once toasted, pour maple syrup onto the nuts and give them a toss to coat the nuts before turning off heat. Add in a sprinkle of sea salt if desired.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-sage-bechamel-kabocha-pizza/