For my modified meal I chose to make a vegan pepperoni pizza because I love pizza but I've never had pepperoni so a plant based pepperoni pizza sounded intriguing to try. For my original pizza I switched out the cheese and pepperoni toppings, to meet my plant-based dietary needs. For the cheese I used Go Veggie mozzarella shreds, and for the pepperoni I used Sweet Earth Italian style plant based deli slices.
For the modified version of the pizza recipe, I decided to try a thin crust pizza, with a combination of all purpose white and whole wheat flour to decrease the fat and sodium content from the original recipe. Modifying the ingredients of the thinner crust was a little time consuming and annoying. It took a bit of learning to cut ingredients in half, such as the avocado oil which decreased from 1/3 cup down to 2tbsp+2tsp. In the end, modifying to a thin crust was a good option taste and texture wise however, decreasing the pizza sauce and pepperoni, and increasing the cheese, would have made the modified thinner crust more proportionate. I did think cutting the cooking time in half was perfect for the crust and cheese texture.
Thin crust, with a white/whole wheat combo!
I would reduce the bold sauce next time. I should have guessed by looking back at this photo that it appeared disproportionate!
I rated both the original and modified pizza's a 2/5 in almost every category because I felt less then neutral about them both. The biggest reason was because I wouldn't make either recipe a second time. The number 1 reason I didn't care for either pizza was because they both definitely needed more vegan cheese.
Homemade Thin-crust Pepperoni🍕
Ingredients
Pizza sauce:
6 oz can Contadina, Tomato Paste
1tsp. Oregano, dried, crushed
1tsp. Basil, dried, crushed
¹/² tsp. Garlic, dried, powder
¹/² tsp. Onion, powder
¹/² tsp. Sugar, granulated
¹/² tsp. Salt
¹/⁴ tsp. Black pepper, ground
Pizza crust (modified):
³/⁴ c + 1 tbsp. White all purpose flour, enriched
³/⁴ c + 1 tbsp. Whole wheat flour
1(25oz) envelope Fleischmann's yeast, pizza crust
¹/² tbsp. Sugar, granulated
³/⁴ tsp. Salt
¹/² c + 2 tbsp. + 2 tsp. Tap water (warm)
2 tbsp. + 2 tsp. Avocado oil
Toppings:
³/⁴ cup Go Veggie, cheese substitute, mozzarella, shredded
4 pieces Sweet Earth, plant-based Pepperoni slices, Italian style
Serving size: 1/6 Pizza (133g)
Directions
Preheat oven to °425 degrees F.
Prepare pizza sauce in a medium bowl.
Combine all sauce ingredients in a bowl with ¹/² cup water, set aside for flavors to develope while making crust.
Prepare crusts in a large bowl by combining 1cup of flour with the dry yeast, sugar, and salt. Add the water and oil and mix until well blended (about one minute). Gradually add remaining flour until a soft sticky dough ball is formed.
Knead for 4 minutes on a floured surface, until dough is smooth and elastic. Add more flour if needed.
Cover dough and let rest for 10 minutes.
Divide dough in half. Pat each half with floured hands into a 12 inch greased pizza pan.
Top crusts with sauce, cheese and pepperoni.
Bake for 9-10 minutes, or until crusts are browned, and cheese is melted.
Serve hot, by the slice.
Refrigerate leftovers for up to 4 days. Freeze up to 2 months.
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