Friendly Vegan Frankfurters & Kale pizza
This fabulously fun pizza recipe was contributed by Mark Sutton from his book, Heart Healthy Pizza.
Makes one substantial pizza
• Basic Bread Machine Pizza Dough (see bread machine
dough recipe below, or Basic Pizza Dough,
or whole-grain store-bought crust)
- Tender raw kale leaves (rinsed, drained, de-stemmed and chopped)
- Sliced tomatoes
- Sliced onions
- Sliced no-fat tofu hot dogs sliced crosswise
- Sweet pickle relish (optional)
- Mustard of choice (use a squeeze bottle to apply)
- Chickpea, Oats, and Pimentos Sauce (see below)
Pre-heat oven to 425 or 450 degrees F. (depending upon your oven).
Make a 1/4″ layer of kale on top of prepared and shaped dough.
Put on onion slices.
Sprinkle with hot dog slices.
Dot with pickle relish.
Pour on topping sauce.
Bake pizza for 15 to 20 minutes.
Substitute left-over or canned chili for mustard and/or relish.
Substitute drained, rinsed, then drained again, sauerkraut to relish and mustard (as desired).
Basic Bread Machine Pizza Dough
- 3/4 cup warm water
- 1 teaspoon sugar (or sweetener of choice)
- 1 tablespoon. oil (optional)
- 1/2 teaspoon salt (optional)
- 2 1/4 cups all-purpose or bread flour
- 2 to 2 1/4 teaspoons yeast (1 packet)
Put in warm water first, optional oil, sweetener, flours (pre-stirred with optional salt), and yeast.
Select “Pizza” or “Dough” setting on the bread machine and press “Start.”
Substitute 1 cup of the flour above with 1 cup of cornmeal, soy flour, or semolina flour. The addition of semolina flour makes for a slightly nuttier taste and lighter texture.
The dough can be used after the first rise, although 2nd rise is preferred.
Granulated sugar, agave nectar, molasses, rice syrup, barley syrup, or maple syrup can also be used as sweeteners.
This is for 2 thin 12″ crusts, 1 large thin (if rectangular, 10″ x 24″), or 1 thicker 12″ crust. About 2 lbs. of dough and 8 servings.
Chickpeas, Oats, and Pimentos Sauce
- 1 15-ounce can chickpeas
- 1 cup rolled oats
- 1 2-ounce jar pimentos (drained)
- 2 tablespoons corn starch
- 1 1/2 teaspoons garlic powder
- 2 tablespoons wet mustard of choice
- 1/2 teaspoons paprika
- 1/2 teaspoon red Tabasco sauce
- 1/4 teaspoon salt (optional)
- 1 1/2 to 2 cups water
Rinse and drain chickpeas.
Grind flax seeds in a spice mill.
Add oats and beans to a blender or food processor and pulse a few times.
Add the rest of the ingredients and some of the water. Pulse a few more times, adding water incrementally to gauge viscosity, then process until it’s a smooth and thick pancake-like batter.
Depending upon how packed the oats are, the additional 1/2 cup of water might be needed.
Makes around 3 cups of topping sauce.