We’ve made a lot of great pizzas, but I think this one might take the cake. Please forgive me for bragging, but every time I look at pictures of this pizza, I start to get cravings. Speaking of cravings, I had been craving vodka sauce for years. Before I went full-vegan, vodka sauce was my favorite type of marinara. Well, a few days ago, I was walking through the grocery store and I saw a jar of ready-made vodka sauce specifically for pizza, aptly titled “vodka pizza sauce.” I thought, “I could so easily vegan-ize that.” So I did.
There’s two main ingredients in a traditional vodka sauce that prevent it from being vegan: heavy cream and butter. It’s virtually impossible to make a vodka sauce without them. The difference between a vodka sauce and a typical marinara or pasta sauce is the creaminess. Without the cream, you’ve just got tomato sauce and booze.
Not every single vodka on the market is vegan friendly, but you can use Barnivore to find one that is.
After making plenty of coconut curries over the years, I determined coconut milk would be the perfect replacement for heavy cream. It has the same consistency and tanginess, and when cooked properly with other ingredients, the coconut flavor gets masked completely. Taryn was a bit skeptical – I don’t blame her, I was too for a while – but it worked like a charm. Of course, the butter was replaced by vegan butter, and that did the trick as well.
Again, the sauce and the pizza were so fantastic together. I really hope you try it and let us know what you think. And as always, we hope you enjoy!
https://www.youtube.com/watch?v=c11C9WKQ2m4
Extra thick, vegan deep dish pizza crust covered with creamy vodka sauce, topped with vegan cheese, vegan meatballs, and fresh veggies.
Ingredients
- 1 can coconut milk
- 1/2 cup vodka
- 1 28 oz can plum tomatoes
- 1 tbsp vegetable oil or olive oil
- 1 tbsp vegan butter
- 2 cloves chopped garlic
- 1/4 cup diced shallots
- 1/4 cup water
- 4 fresh basil leaves, finely chopped
- Pinch of oregano
- Dash of nutmeg
- Fresh squeezed orange juice or lemon juice – I prefer orange
- Recipe Here
- Chao Cheese
- Gardein Meatballs
- Mushrooms
- Olives
- Shallots
- Bell peppers
- Garlic
- Nutritional yeast
Instructions
- Add oil and butter to a braiser or saucepan and heat until butter is melted.
- Add shallots, garlic, and water. Sweat over medium low heat for a few minutes.
- Add tomatoes to a mixing bowl and mash with a potato masher until a chunky paste forms. Alternative, you can put them in a food processor or blender for a smoother sauce.
- Add mashed tomatoes, basil, oregano, and nutmeg to the pan and stir together. Let simmer for 5 - 10 min. Then add vodka (optional) and simmer for another 5 - 10 min over medium heat. Reduce heat to low, then simmer for another 15 - 20 min.
- Add coconut milk, a squeeze of orange juice, and salt and pepper to taste. Stir thoroughly and let simmer for 10 min. Turn off heat and let cool and thicken while you prep your pizza dough to go into the oven.
- Heat oven to 480º F. Line a greased, deep cast iron skillet with pizza dough. Cover with vodka sauce and other toppings. Bake pizza for 15 - 20 min. Remove from oven and quickly transfer to a cutting board.
Notes
You'll probably have a good amount of extra vodka sauce. If so, let it cool, then put it in a jar with a lid, and store it in the fridge. It should be good for at least a few days. You could also freeze it.
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