During last year's Vegan MoFo, I wrote a big pizza post, which included my standard pizza dough recipe, as well as a recipe for my zucchini pepperoni. Ever since then I've been amassing pictures of pizzas, waiting for this year's Vegan MoFo, because I'd like to make my big pizza post a yearly tradition.
I love pizza. I have standard favorite toppings (onion, fennel, olives), but I've also made curry pizzas and fig-jam pizzas. I'm pretty open-minded when it comes to pizzas. Being allergic to tomatoes means I almost always have white pizzas. I could make my nightshade-free marinara sauce to go on it, but pesto or oil and garlic/herbs are almost always enough for me!
You'll notice below that I experiment with cheeses. Cashew ricotta, crumbled tofu mixed with herbs and nutritional yeast if I'm lazy, daiya cheese when we make a whole foods run (they don't sell it at our co-op), and my new favorite: nut cheese made from the part of the nut you strain away when you make nut milk (I use bonzai aphrodite's recipe for nutmilk). I mix these blended nutty bits with miso, nutritional yeast, and Italian herbs and spices. Depending on the nut, the color can be kind of funny (note the brownish/purple cheese immediately below; cashews can be so weird!), but it's one of my favorite homemade "cheeses."
On with the pizzas!
PPK forum recommended cooking pizza in a cast iron pan to make it a deep-dish pizza. Really bready crusts are my favorite, so this was a big hit! Topped with daiya, garlic, and onions. I think I baked seeds into the crust? I forget.
As ridiculous as it sounds, I am only now realizing I never make pizza without onions. I knew it was one of my standards, but I didn't realize it was a constant...
I use my pizza dough recipe to make calzones, too. The amounts I give in that recipe is enough for 3 huge or 4 medium calzones. I opted for the huge ones.