The Ninjapalooza was a success. We didn’t got the number of people we expected and that threw us a bit out of balance, at the same time it was an opportunity to re-evaluate our motivations and goals. For me the most regarding aspect of the whole event was being able to share with others some of my passions: healthy delicious food, local artisan wine and beer, raw young talent, yoga, music and dance… sweet!!
And two stars of the night were for sure Daiya and Tofurky being super ninja kind to send us a load of cheese and sausages for our pizzas. If you haven’t tried Daiya cheese I strongly recomend it!! It stretches, meltes and TASTES like cheese, plus is completely free of lactose, casein, soy, gluten and preservatives, sweet!
Pizza is actually an easy dish to make, most people, my past-self included! are intimidated by pizza, specially making the pizza dough not knowing you can have it all ready in the same time that it will take the delivery guy to knock on your door, plus by making it yourself you get to choose the ingredients, not just for the toppings but for the salsa and crust too, making it vegan, gluten free, wheat free and all of that if you want… We did 🙂 and here’s how..
It’s a good idea to have some premade tomato sauce in your fridge. You can make a huge pot on the weekend and freeze it for days until you need it. There are many recipes for tomato sauce, here we have a super tasty one from the Salsa Master Chris on a lasagna recipe, you can vary what you want by adding some of your favorite herbs, a bit of red wine, more or less garlic, you decide!! Go crazy, be creative, as long as you’re using natural organic ingredients you will only be making it healthier!
For the crust you will need 2 cups of flour, we like to go wheat free, just keep in mind not all flours behave the same and many wheat alternatives are heavier or harder so you need to think what kind of crust you want. Keep the heavy ones for thin crunchy crusts, the soft ones for a fluffy, pan pizza type of crusts. For the Ninjapalooza we wanted the most similar to the classic pizza to show people you really can have all the foods that you love when you’re vegan so at least sacrifice, it’s NOT an excuse! 🙂 so we went for 1 1/2 cups spelt flour and 1/2 cup oat bran, then add one teaspoon salt, one teaspoon sugar, one tablespoon instant yeast and three tablespoons olive oil. Slowly begin adding warm water and incorporating to the dough, you will need about one cup of water but this can vary so go for the consistency adding little by little more water if you need to. The temperature is important too, you don’t want it too cold because the yeast won’t react, but also not too hot or the yeast will die, keep it warm, comfortable to the touch and by the time you’re done kneading it should be soft, fluffy and a little sticky. Cover it with a little more flour so you can work it and stretch it on the pizza pan, put a some more flour at the bottom so it doesn’t sticks to the pan and stretch it as much as you want, you decide how big you want you pizza!
Now add the salsa on top and go crazy with what ever toppings you want. We had bell peppers, olives, tons and tons of Tofurky various sausages ALL super tasty, onions, zuccinni, different type of mushrooms, eggplant, herbs and yesssss, Daiya cheese: mozzarella, cheddar and Jack pepper… into the oven and nom nom… serve it with some nutritional yeast on top and crushed red pepper. To drink? some Horchata Obscura for us!!