• Skip to main content
  • Skip to primary sidebar

Man.Eat.Plant.

HOT, ROASTED, GRILLED, JUICY & VEGAN

  • HOME
  • BOOKS
    • MAN.EAT.PLANT.
    • FAMILY.EAT.PLANT.
    • DOG.EAT.PLANT.
  • RECIPES
  • ABOUT

VEGAN PIZZA PARTY

28 February 2019 by Lisette Kreischer Leave a Comment

This pizza is freakingly amazing! It resembles a pizza from a real good Italian Pizzeria because of the slow fermentation of the dough. For this to happen you have to start the night before with the making of your pizza crust. And the next day, just like that, with some simple ingredients from the supermarket and some amazing tofu ricotta, you got yourself a one way ticket to Italy. Buon appetito!

Serves 2-3

INGREDIENTS

400 g wheat flour, plus extra for dusting
2 tsp salt
pinch yeast
300 ml water
olive oil
1 zucchini, in slices (as thin as possible)
150 g tofu
zest and juice of 1 organic lemon
2 garlic cloves, peeled and 1 finely chopped
freshly ground black pepper and sea salt
400 g peeled tomatoes from a can
dried oregano
handful black olives
100 g shiitakes, large ones in halfes, sprinkled with some olive oil and salt
handful semi-dried tomatoes

INSTRUCTIONS

Start one night before with the preparation of the dough. Mix wheat flour, salt, yeast, water and 1 tbsp of olive oil in a bowl. Stir until a wet/soggy dough is created. Add some water if it seems too tough. Cover the bowl with a plastic wrap and let sit until the dough has doubled in volume.

Heat the oven to 250 C (480 F) the next day. Grease slices zucchini lightly with olive oil and fry on a grill until grill stripes appear. Make a simple tofu ricotta by mashing the tofu with lemon zest and juice, 1 clove of garlic and 1 tbsp of olive oil. Season well with pepper and salt.

Prepare pizza sauce by squeezing tomatoes in a bowl. Mix with finely chopped garlic, some oregano and pepper and salt to taste.

Line a baking tray with parchment paper and sprinkle generously with flour. Place pizza dough on the flour dusted paper and roll or stretch the dough into a large round piece. Drizzle with olive oil and spread with some sauce (about 1 tbsp); do not use too much sauce, otherwise you get a soggy pizza! Decorate the pizza with shiitakes, olives and semi-dried tomatoes. Crumble with tofu ricotta. Finish with a dash of olive oil and extra oregano. Bake the pizza in the oven for 20-25 min, until it looks crunchy and nicely grilled. Divide the zucchini slices over it and put in the oven for 1 min. Remove from oven and enjoy with a big glas red Vin Nature ;-).


VEGAN PIZZA PARTY

Deze pizza is freakingly good! Smaakt net als die van een echte goeie pizzeria door de langzame fermentatie van het deeg. Je moet daarom de avond ervoor al beginnen met het maken van je pizzabodem. Maar dan de volgende dag, zomaar ineens en met wat simpele ingrediënten uit de supermarkt + heerlijke tofu ricotta waan je jezelf toch echt even in het sfeervolle Italië. Buon appetito!

Voor 2-3 personen

INGREDIËNTEN

400 g tarwebloem, plus extra om mee te bestuiven
2 tl zout
mespunt gist
300 ml water
olijfolie
1 courgette, in zo dun mogelijke plakken
150 g tofu
geraspte schil en sap van 1 biologische citroen
2 tenen knoflook, gepeld en waarvan 1 fijngehakt
versgemalen zwarte peper en zeezout
400 g gepelde tomaten uit blik
gedroogde oregano
handvol zwarte olijven
100 g shiitakes, grote exemplaren gehalveerd, besprenkeld met wat olijfolie en zout
handvol semi-gedroogde tomaten

INSTRUCTIES

Begin een avond van tevoren met het deeg. Meng daarvoor in een kom tarwebloem, zout, gist, water en 1 el olijfolie. Roer tot er een nat, slap deeg ontstaat dat net geen beslag meer is. Voeg eventueel nog wat water toe als het te taai lijkt. Dek de kom af met plasticfolie en laat staan tot het deeg minimaal in volume verdubbeld is.

Verwarm de volgende dag oven voor tot 250 °C. Vet de plakken courgette licht in met olijfolie en bak ze in een grillpan tot er mooie grillstrepen op verschijnen. Maak tofu ricotta door de tofu te pureren met citroenrasp en -sap, 1 teen knoflook en 1 el olijfolie. Breng flink op smaak met peper en zout.

Maak de pizzasaus door de gepelde tomaten boven een kom fijn te knijpen en te vermengen met de fijngehakte knoflook, wat oregano en peper en zout naar smaak.

Bekleed een bakplaat met bakpapier en bestuif hem royaal met bloem. Stort hier het gerezen pizzadeeg op en rol of rek het uit tot een grote ronde lap. Besprenkel het deeg met olijfolie en lepel er wat saus op (circa 1 el); gebruik niet te veel, anders krijg je een soggy pizza! Beleg de pizza met shiitakes, olijven en semi-gedroogde tomaten. Verkruimel de tofuricotta erover. Maak af met een scheutje olijfolie en extra oregano. Bak de pizza 20-25 min in de oven, tot hij er goed en gaar uitziet. Verdeel de courgetteplakken erover en zet nog 1 min in de oven. Verwijder uit de oven en serveer met een goed glas rode Vin Nature ;-).

Filed Under: Dinner Tagged With: pizza, tofu ricotta, vegan cheese, vegan Italian

Previous Post: « SPICY CHICKPEA CASSEROLE
Next Post: CHOC & CHILI COOKIES »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

HOT, ROASTED, GRILLED, JUICY & VEGAN!

NEW BOOK!

Recent Posts

  • STUFFED PUMPKIN
  • MEDITERRANEAN ORZO
  • FESTIVE PANCAKE PIE
  • SUNNY SIDES UP
  • FAMILY.EAT.PLANT.

Instagram

Presenting a killer kitchen for which NO ONE has to be killed and EVERYONE gains!

We have a new cookbook 🔥 Written for Sam and he We have a new cookbook 🔥
Written for Sam and her pig companions @mymomsam. Because with the arrival of spring, we can almost smell the roasted coals again and what mostly lies on the grill above; the creatures that wanted so much to live. And that lights the fire in our hearts and gets us going. So Maartje pulled out her knives and Lisette her camera to fill the pages of... VLAM IN DE PLANT (Veg on fire). A happy book with an activist touch rich with delicious plant based recipes, a beautiful foreword by @karensoeters and an ode to dear Sam.

We discovered the cuisine of plants years ago and have been vegan for the animals for more than 38 years combined. It was a wonderful bonus that this way of life also turned out to be a lot better for the earth and ourselves. What we did not immediately expect was that this cuisine brought us huge taste explosions! We became big and strong on the power of plants and seduced and enticed by those wonderful flavours and textures. Meanwhile, we feel it is our mission to bring out the potential of this cuisine.

The popularity of BBQ has been skyrocketing for years and we felt it was time to once and for all say bye bye to the for many, boring image of veggies and take plants to great heights by putting them on fire. The plant based kitchen deserves the spotlight. And the BBQ is a great tool to make vegetables incredibly flavoursome. By cooking veg on the BBQ with the right spices, you enrich your kitchen with insane flavours and contribute to less suffering at the same time. So be tempted and seduced by the abundance of vegetables, grains, legumes, nuts, seeds, mushrooms, weeds, fruits and herbs and fire up those plants.

Available to order now at all (online) bookstores in The Netherlands, via link in bio and @maartjeborst.

Vlam in de Plant could not have come about without Pig Sam, Karen Soeters, Stichting Melief, House of Animals, Diewertje van Wering and, of course, Kosmos Publishers. We are extremely grateful to all of them. ❤️🔥🙏🏼

#vlamindeplant #maneatplant #seitanroast
AUTUMNAL STUFFED PUMPKIN This beautiful stuffed p AUTUMNAL STUFFED PUMPKIN

This beautiful stuffed pumpkin, from our book FAMILY.EAT.PLANT., looks very festive on a autumnal table. A really flavourful dish to serve around this time of year.

While we are here, we wish to ask you something. FAMILY.EAT.PLANT. has been nominated for the @foodandfriends.nl award. We are very grateful for that, but to actually win this award we need as many votes as possible. So if you like this book, our work and our recipes, we wish to ask you to vote via link in bio for FAMILY.EAT.PLANT.. Many thanks in advance!

Recipe now up on the blog.

#maneatplant #familyeatplant #autumncooking #pumpkin #veganpumpkin #vegan #hotroastedjuicygrilledvegan
FISH-FREE MEDITERRANEAN ORZO This delicious orzo FISH-FREE MEDITERRANEAN ORZO

This delicious orzo dish with roasted vegetables takes little time to make and is bursting with flavour. The tuna-like flavour of @goodcatchfoods Fish Free Tuna by our friend @dereksarno goes well with savoury flavour bombs like olives and capers, and the creamy orzo provides an excellent stage for this goodness.

Hungry already? Recipe now up on the blog (link in bio).

While we are up here we wanted to thank all of you who have been cooking from MAN.EAT.PLANT. We never expected this book to be such a hit, but it is. Three years in and the publisher is still re-printing and the other day MAN.EAT.PLANT. reached number 1 in the top 10 of Best Vegan Books. We are blown away by all the awesome compliments and seeing many of you enjoying the recipes. So again thank you so much!

#orzo #veganrecipe #goodcatch #nofish #fishfree #vegantuna #veganorzo #maneatplant #hotroastedjuicygrilledvegan #veganbooks
Ok ok, it might be raining tofu & beans here in Th Ok ok, it might be raining tofu & beans here in The Netherlands, so maybe it is not the best time to fire up that BBQ and start roasting the hell out of those veggies. But we pray for sunshine and when that sun starts shining tofu, seitan, tempeh and mushrooms will hit a bowl of marinade and will be roasted like there is no tomorrow. Link in bio for our free @mymomsam E-book containing 5 delicious plant-powered recipes for on the BBQ and for all to enjoy!

#veganBBQ #mymomsam #animalrights #vegan #veganrecipes #plantbasedBBQ #BBQrecipes #maneatplant #vegansausages #seitan
The time we've all been waiting for is finally her The time we've all been waiting for is finally here. The summer family BBQ! The best time for a good toast under the sun, and a tasty roast too! Roasted tempeh and grilled tofu topped with tasty sauces are the perfect ingredients to set the summer vibes we’ve been looking forward to.

And yes, you read right. In the family summer BBQ we imagine, animals are more than welcome to attend as long as they are enjoying the moment with us, and not there as a sacrifice for us.

Sam and her family would be the first to say thanks for leaving meat behind this summer - and hopefully forever more! Sam is a mother of 251 piglets, of which only 9 are here today due to the industry. She became one of the lucky ones in February 2021 when she was rescued while pregnant with her little ones by @meliefanimalsanctuary. In wanting to show the spirit of those behind the isolated walls of the meat industry, House of Animals will be launching a documentary about Sam’s story and those of her piglets in 2022.

This summer and all days to come, let’s honor Sam and all the souls we’ve lost as a result of the industry by eating plant-based, succulent BBQs! Inspired by Sam’s story, House of Animals created a recipe book with the help of us, @maartjeborst and @lisettekreischer, which will make your summer glimmer with taste, rich flavors and joy. Download it for free on the website @mymomsam (link in our bio).

#meatlesssummer #mymomsam #veganBBQ
SUNNY SIDES UP Drum rolls, please! FAMILY.EAT.PL SUNNY SIDES UP

Drum rolls, please!

FAMILY.EAT.PLANT. has hit planet Earth and here is the first recipe to go online! And certainly not the least! Yes, we know, what you see here in the pic looks suspiciously like a sandwich with sunny-side-up eggs. But none of that!

What you see are peaches (or apricots) with a cheesy sauce. Maartje’s father used to make this recipe often on the weekend. Super easy, super yummy.

You can keep it plain and simple by just making the cheesy sauce, and prep the toast with the sauce and peaches, or you can go wild and throw some slices of vegan ham on there.

Recipe now up on the blog (link in bio).

#vegan #maneatplant #familyeatplant #sunnysidesup #vegansunnysidesup #veganeggs
Load More... Follow on Instagram

Subscribe for new hot roasted grilled juicy & vegan recipe updates

Check your inbox or spam folder to confirm your subscription.

Copyright © 2025 · Lisette Kreischer & Maartje Borst