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Everything you need to know to create delicious, healthy pizza at home without any meat or dairy products. “Vegans, rejoice—Julie Hasson has given pizza a plant-strong makeover. With a dazzling array of globally inspired toppings, pizza night will be healthier—and more fun—than ever before!” —Nava Atlas, author of Wild About Greens and Vegan Holiday Kitchen “Julie Hasson Everything you need to know to create delicious, healthy pizza at home without any meat or dairy products. “Vegans, rejoice—Julie Hasson has given pizza a plant-strong makeover. With a dazzling array of globally inspired toppings, pizza night will be healthier—and more fun—than ever before!” —Nava Atlas, author of Wild About Greens and Vegan Holiday Kitchen “Julie Hasson has brought her incredibly talented baking skills and vegan ethos over to the savory side with this compelling and thorough take on vegan artisan pizza. Classic pizzas such as garlic, sausage, and onion pizzas are reimagined and every bit as flavorful and toothsome as their traditional counterparts. i’m ready to make seasonal, vegetable-laden pizzas such as a corn, pesto, zucchini, and tomato pizza or even a sweet potato and kale pizza for my next pizza party. These are appealing, fun, and doable recipes for the vegan pizzaiolo at home.” —Diane Morgan, author of  Roots: The Definitive Compendium “Julie Hasson has broken all the rules for pizza and taken it to uncharted territory. no longer is it about gooey cheese and tired toppings—it’s about combinations of flavors so fun and original that it boggles the mind. How about a Korean Bibimbap or Chili Mac pizza? or one that marries peanut butter with barbecue sauce for a peanut Barbecue pizza? if you want the classics, you’ll find those, too. after reading Julie’s recipes, who needs pepperoni?” —Miyoko Schinner, author of Artisan Vegan Cheese and cohost of Vegan Mashup Love a warm, crisp, chewy thin-crust pizza with creamy, melty cheese? Just because you’re vegan doesn’t mean that you can’t bake amazing pizzas right in your own oven. Julie Hasson offers 50 deliciously innovative recipes and simple techniques that will have you making artisan-style, thin-crust vegan pizzas right in your own kitchen.  Vegan Pizza is filled with 50 modern recipes from easy-to-make pizza dough (including spelt, whole wheat, and gluten-free crusts), creamy dairy-free cheese sauces, vibrant-flavored pestos and spreads, and meatless and wheat-less burger crumbles. Also included are inventive toppings and pizzas that run the gamut from comfort food pizzas like Chili Mac Pizza, Barbeque Pizza and Eggplant Parmesan Pizza, to fresh vegetable-laden pizzas like Sweet Potato and Kale Pizza, Corn, Zucchini and Tomato Pizza and Asparagus, Tomato and Pesto Pizza. There is even a chapter dedicated to dessert pizzas too, from Babka Pizza, to Berry Pie Pizza and Coconut Caramel Dream Pizza.   With helpful information and tips on equipment and techniques, Vegan Pizza shares the secrets to fabulous, easy-to-make, dairy-free, meat-free thin-crust artisan pizza that tastes like it came from your neighborhood pizzeria. Now home cooks everywhere can get baking and make fabulous vegan pizzas in their own kitchens.


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Everything you need to know to create delicious, healthy pizza at home without any meat or dairy products. “Vegans, rejoice—Julie Hasson has given pizza a plant-strong makeover. With a dazzling array of globally inspired toppings, pizza night will be healthier—and more fun—than ever before!” —Nava Atlas, author of Wild About Greens and Vegan Holiday Kitchen “Julie Hasson Everything you need to know to create delicious, healthy pizza at home without any meat or dairy products. “Vegans, rejoice—Julie Hasson has given pizza a plant-strong makeover. With a dazzling array of globally inspired toppings, pizza night will be healthier—and more fun—than ever before!” —Nava Atlas, author of Wild About Greens and Vegan Holiday Kitchen “Julie Hasson has brought her incredibly talented baking skills and vegan ethos over to the savory side with this compelling and thorough take on vegan artisan pizza. Classic pizzas such as garlic, sausage, and onion pizzas are reimagined and every bit as flavorful and toothsome as their traditional counterparts. i’m ready to make seasonal, vegetable-laden pizzas such as a corn, pesto, zucchini, and tomato pizza or even a sweet potato and kale pizza for my next pizza party. These are appealing, fun, and doable recipes for the vegan pizzaiolo at home.” —Diane Morgan, author of  Roots: The Definitive Compendium “Julie Hasson has broken all the rules for pizza and taken it to uncharted territory. no longer is it about gooey cheese and tired toppings—it’s about combinations of flavors so fun and original that it boggles the mind. How about a Korean Bibimbap or Chili Mac pizza? or one that marries peanut butter with barbecue sauce for a peanut Barbecue pizza? if you want the classics, you’ll find those, too. after reading Julie’s recipes, who needs pepperoni?” —Miyoko Schinner, author of Artisan Vegan Cheese and cohost of Vegan Mashup Love a warm, crisp, chewy thin-crust pizza with creamy, melty cheese? Just because you’re vegan doesn’t mean that you can’t bake amazing pizzas right in your own oven. Julie Hasson offers 50 deliciously innovative recipes and simple techniques that will have you making artisan-style, thin-crust vegan pizzas right in your own kitchen.  Vegan Pizza is filled with 50 modern recipes from easy-to-make pizza dough (including spelt, whole wheat, and gluten-free crusts), creamy dairy-free cheese sauces, vibrant-flavored pestos and spreads, and meatless and wheat-less burger crumbles. Also included are inventive toppings and pizzas that run the gamut from comfort food pizzas like Chili Mac Pizza, Barbeque Pizza and Eggplant Parmesan Pizza, to fresh vegetable-laden pizzas like Sweet Potato and Kale Pizza, Corn, Zucchini and Tomato Pizza and Asparagus, Tomato and Pesto Pizza. There is even a chapter dedicated to dessert pizzas too, from Babka Pizza, to Berry Pie Pizza and Coconut Caramel Dream Pizza.   With helpful information and tips on equipment and techniques, Vegan Pizza shares the secrets to fabulous, easy-to-make, dairy-free, meat-free thin-crust artisan pizza that tastes like it came from your neighborhood pizzeria. Now home cooks everywhere can get baking and make fabulous vegan pizzas in their own kitchens.

30 review for Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes

  1. 4 out of 5

    Teddy

    Bill and I LOVE pizza, so I make it a lot! However, since I received the Vegan Pizza Cookbook by Julie Hasson, I have been making a pizza every week! Don't get me wrong, I always made good pizza, just not restaurant quality pizza. It cost me a total of $80 but now I make restaurant style pizza. It now tastes like it came out of a brick oven and it has the crispy texture I always longed to create. The secret is a pizza stone and pizza peel. The pizza stone goes directly in the oven and the pizza p Bill and I LOVE pizza, so I make it a lot! However, since I received the Vegan Pizza Cookbook by Julie Hasson, I have been making a pizza every week! Don't get me wrong, I always made good pizza, just not restaurant quality pizza. It cost me a total of $80 but now I make restaurant style pizza. It now tastes like it came out of a brick oven and it has the crispy texture I always longed to create. The secret is a pizza stone and pizza peel. The pizza stone goes directly in the oven and the pizza peel is the paddle you use to get the pizza on and off the stone with out burning yourself. You can keep the stone in the oven and put your cookware right on top of it as well. Since I started doing that, everything I have put in the oven has cooked more evenly. Let me tell you, both the stone and peel were well worth the investment. The other trick to perfect pizza is the recipe. There are several recipes in the book but my favorite is the basic. It is quite a bit wetter than the dough I use to make, but that is the other trick required. Use just enough flour to be able to roll the dough out. Then put it on parchment paper and on the pizza peel. Put all your topping on and then put the pizza that is on the parchment paper directly on the pizza stone, in the oven. Have you ever thought to put potatoes on a pizza? I know, sounds crazy but trust me it's not. I made the Potato and Wild Mushroom pizza from the book. OMG, it was so good. In fact, there was only one lonely peace left for me to take a photo of. I highly recommend the Vegan Pizza Cookbook! You don't even have to be vegan to love it! I received the ebook version of this cookbook from Net Galley for my honest review.

  2. 4 out of 5

    Yodamom

    What a scrumptious book this was to read and try a few recipes from. My daughter and I had a blast trying out some of the creations. We have a few recipes for pizza we use regularly but these took our pizzas to a new level of exciting meals. The author uses many grains, nuts, vegetables and nutritional additions to add nutritional value to your pizzas. The book is laid out in easy to read chapters with detailed descriptions of ingredients. I thought a few of the recipes a bit complicated for an What a scrumptious book this was to read and try a few recipes from. My daughter and I had a blast trying out some of the creations. We have a few recipes for pizza we use regularly but these took our pizzas to a new level of exciting meals. The author uses many grains, nuts, vegetables and nutritional additions to add nutritional value to your pizzas. The book is laid out in easy to read chapters with detailed descriptions of ingredients. I thought a few of the recipes a bit complicated for an easy pizza dinner but nice for a Sunday dinner experience. There are a lot of ideas to make your own special pizza.

  3. 5 out of 5

    mad mags

    Heck Yeah Vegan Pizza! (Full disclosure: At my request, the publisher sent me a free copy of this book for review.) I just had to laugh when I spotted some reviewers questioning the necessity of a cookbook devoted solely to vegan pizza. Pizza is pretty much the perfect food; potential toppings and topping combos run the gamut, and are really only limited by one's imagination. Some of my own personal creations of which I'm particularly proud include a Thanksliving Pizza (topped with mashed potatoes Heck Yeah Vegan Pizza! (Full disclosure: At my request, the publisher sent me a free copy of this book for review.) I just had to laugh when I spotted some reviewers questioning the necessity of a cookbook devoted solely to vegan pizza. Pizza is pretty much the perfect food; potential toppings and topping combos run the gamut, and are really only limited by one's imagination. Some of my own personal creations of which I'm particularly proud include a Thanksliving Pizza (topped with mashed potatoes, carrots, green beans, Tofurky, gravy, stuffing, and cranberry sauce), a Cheddar Bacon Cheeseburger & Fries Pizza, a Mac & Cheese (with bacon!) Pizza, a Kalamata Olive Crust Pizza, and a Lemon Pepper Bruschetta Pizza. And don't even get me started on pizza variants! (Pizzadillas, dessert pizzas, pizza fries, taco pizza, pizza soup, pizza bread...I could go on and on!) It's wonder there aren't more vegan pizza cookbooks on the market! Maybe I'm biased - I run a vegan pizza tumblog, after all - but yeah. I think this is one niche that deserves more attention than it's gotten to date. Julie Hasson's Vegan Pizza is only the second vegan pizza cookbook of which I'm aware - the first being Mark Sutton's Heart Healthy Pizza , published in 2012. (For those who found the recipes in Vegan Pizza too unhealthy/reliant on processed cheeses, check out Sutton's book - all the ingredients are homemade!) Vegan Pizza is roughly divided into four sections: Dough and Crusts, House-Made Meats, Cheesy Sauces and Spreads (including tomato sauce and pesto), and THE PIZZAS (with 32 total pizza creations, five of which are dessert pizzas). I like that Hasson provides recipes for diy meats and cheeses; this is especially helpful for those looking to save some money, or who don't always have access to the store-bought stuff. The pizza recipes range from "the classics" - Tomato-Basil; Spinach, Onion, Mushroom, and Pepperoni; and Garlic, Sausage, and Onion Pizzas - to more imaginative fare, such as the Tomato, Cucumber, and Caper; Chili Mac; and Muffuletta Pizzas. So far I've tried about sixteen recipes (give or take), including: * Easy-Peasy Pizza Dough (page 2) My partner Shane - the resident dough-kneader in our house - found this dough a little harder to work with than our own standard recipe. He reports that it's difficult to stretch it to fit a 12" pizza stone, and it tears easily. The dough doesn't require any kneading - possibly in an attempt to make it as pain-free as possible? - but the end result is quite sticky. After the first batch, Shane experimented with kneading it; this cut down on the stickiness, but it still didn't stretch quite how he wanted it to. Now that we're done trying out recipes for this review, he'll likely return to our old recipe for white crust. On my end, I thought it was super-tasty: a little on the medium-thin side, with just a hint of sweetness, and crunchy too. * Cornmeal Dough (page 12) In contrast to the white dough, Shane absolutely raved about this recipe. We've experimented with cornmeal dough in the past, and Hasson's version definitely tops the list of what we've tried. Thin and crispy, with just a hint of buttery goodness, this one's a keeper. * Corn, Pesto, Zucchini, and Tomato Pizza (page 54) with Zesty Pesto (page 36) Simple but elegant, this is the perfect summer pizza. (Summer, I miss you already!) The pesto is basic but tasty, featuring a blend of basil, walnuts, and nutritional yeast. Since pesto is generally drier than sauce, it can sometimes be hard to spread on a pizza (and can dry out, especially when reheated for leftovers); you might want to experiment with this topping by adding a little water or soy milk to loosen things up. TRUST ME. The Sun-Dried Tomato, Basil, and Arugula Pesto (see below) pretty much changed the way I see pizza-bound pesto! * Meatball Pizza (page 40) with Nate's brand meatless meatballs This pizza is as messy as it is delicious. ("Amazaballs," you might say.) The sauce is homemade (giving you plenty of room to play with spices and seasonings), but the meatballs and cheese are store-bought (I used Nate's brand and mozzarella Daiya, natch). The finished product looks much more impressive if you leave the balls intact, but really you should cut them into halves. Otherwise, a bib's a must. Probably this would be more easily edible if stuffed in a calzone - note to self. * Broccoli and Cheddar Pizza (page 70) with the Cheddary Cashew Cheese Sauce (page 28) Instead of red sauce, there's a cashew cheese sauce (which looks a bit like vomit but tastes phenomenal!), followed by cheddar Daiya and broccoli florets. You're supposed to top it with red chili flakes, but I'm a wimp so I skipped that part. Soft, chewy, super-crispy and uber-cheesy - everything a pizza should be. And the broccoli and nuts make it healthy! * Scalloped Potato Pizza (page 68) with the Cheddary Cashew Cheese Sauce (page 28) This recipe also uses the Cheddary Cashew Cheese Sauce, followed by cheddar Daiya and red potatoes sliced razor-thin on a mandolin. The two cheeses give this pizza an extra-rich taste - not to mention, a delightfully gooey middle - and the result is very scalloped potato-y. If you like your pizza stacked with extra carbs, this is the pie for you! * Valentine's Pizza (page 49) with the Sun-Dried Tomato, Basil, and Arugula Pesto (page 32) Though not heart-shaped (I didn't want to waste any real estate!), the red bell peppers and garden-fresh tomatoes give this pizza a Valentiney feel. The surprise breakout star is the Sun-Dried Tomato, Basil, and Arugula Pesto (or spinach in my case). The water provided by the greens make this pesto a little saucier than usual, and that makes all the different on a pizza: it's easier to spread, and even after twenty minutes in the oven, it comes out moist and rich. It's not an exaggeration to say that this pesto changes everything. * Smoky Wild Mushroom and Potato Pizza (page 60) with the Smoky White Cheese Sauce (page 30) This one's a lot like the Scalloped Potato Pizza, but still funky enough to be its own pie. Again, there's a cashew-based cheese sauce (with just a hint of smokiness, courtesy of ye old Liquid Smoke), followed by mozzarella Daiya, potatoes sliced paper-thin on a mandolin (you're supposed to use teeny tiny red potatoes, but we went with plain white and it was just as good!), mushrooms (again white, since we couldn't find Shiitake or cremini locally), truffle oil, and parsley. The finished product is quite similar to that other potato pizza, but with a slightly different, more richer tasting cheese sauce. Love it. Plus it was my first time trying truffle oil, and I was pleasantly surprised. Here's to new experiences! * Cheeseburger Pizza (page 72) with the Burger Crumbles (page 14) Pickles on a pizza? More appetizing than you'd think! The toppings on this pie, from top to bottom: homemade red sauce (Hasson provides a recipe for Tomato-Garlic Pizza Sauce, but I used my own Roasted Red Pepper concoction); homemade cheddar cheese (recipe via The Cheesy Vegan; sadly, it doesn't melt as readily in the oven as it does on the stove top); Burger Crumbles; red onions; and dill pickles. You can garnish it with mustard and ketchup if you'd like, but the sauce did the trick for me. The Burger Crumbles proved a pleasant (and tasty!) surprise. They're a little time-intensive to make, but most of that time is spent waiting around: for the TVP to reconstitute, and the quinoa to cook (and then cool). I'm happy to report that the leftovers freeze well, so you can make multiple batches at once, thus cutting down on both dishes and effort. * Taco Pizza (page 96) with the Cheddary Cashew Cheese Sauce (page 28) and the Taco Crumbles (page 20) How can you not love tortilla chips on a pizza? Another in a long and glorious line of white pizzas, the Taco Pizza features (what else?) Cheddary Cashew Cheese Sauce, followed by cheddar cheese (again from The Cheesy Vegan), Taco Crumbles, tomatoes, onions, jalapenos, and tortilla chips to garnish. Talk about yer vegan comfort foods! The Taco Crumbles, by the by, are much like the Burger Crumbles, with a TVP and quinoa base, but different, spicier seasonings. One thing I like about homemade meats is their flexibility: you can easily adjust the spices to your own palate. Because I'm a big old baby, for example, I cut the chili powder down by three quarters. Blasphemy, I know. ### Overall, I love this cookbook! While quite a few vegan cookbooks feature one or two pizza recipes, there are precious few vegan pizza cookbooks on the market. As I mentioned before, Mark Sutton's Heart Healthy Pizza is another. While I have tried and enjoyed some of his recipes, all are on the healthy side. Great for everyday use, but sometimes you just want something a little junky! While the pizzas in Vegan Pizza do include some all-out junk food, Hasson manages to walk a fine line between junk food and good food - and gracefully, at that. For example, many recipes include a cheese sauce made of nuts and nutritional yeast, in addition to the processed, store-bought stuff. If you'd rather go with a healthier pie, omit the processed cheese! Contrary to what some defensive omnivores would have you believe, pizza doesn't have to have shredded cheese, dairy or otherwise. While I'm a huge devotee of Daiya, Follow Your Heart, and Lightlife, I love that Hasson provides recipes for homemade meats and cheeses. The cashew-based cheeses are particularly decadent, and when paired with the store-bought stuff, the resulting synergy is out of this world. I've also found that I need to use less processed cheese in combination with the cashew cheese to achieve the desired ooey, gooey effect. My only real complaint is that I want more! More meat, more cheese, more pizza! If I could wave a magic wand, I'd make a vegan pizza cookbook two inches thick. The size of Betty Goes Vegan ! No, bigger! I only half kid. I really love pizza, okay. That said, it'd be silly to deduct a star from the rating because Vegan Pizza contains "only" 50 recipes - especially when it says as much on the cover! However, I do wish there was greater variety in some of the topping recipes. For example, the Burger, Pepperoni, Sausage, and Taco Crumbles all use the same base - namely, TVP and quinoa - with the only real different between the four being the spices. I much rather they'd be listed as variations of a single recipe, thus freeing up some space for a different formulation. I'd love to experiment with a grain other than quinoa - millet, maybe, or barley. Likewise, the soy curl and cashew cheese sauce recipes could have easily been condensed into one recipe each with suggested variations. The dough recipes, while a good start, might have also included some suggestions or prompts for mixing things up. We frequently add seasonings to the dough - basil, oregano, garlic, tomato powder, pepper, red pepper, etc. - to achieve a taste that complements the pizza toppings. You can also add things like spinach or beets for a festively colored crust, or veggies such as Kalamata olives or sundried tomatoes for extra impact. Since it's the literal foundation of the pizza, I expected to find a greater variety of dough recipes. Where's the Bisquick Crust, the Beer Crust, the Ramen Crust? Not to mention calzones! All in all, a strong 4.5 stars, rounded up to 5 on Amazon. While it's not everything I wanted and more, Vegan Pizza is a welcome addition to my cookbook pile. It's definitely the most fun I've ever had reviewing a cookbook! http://www.easyvegan.info/2013/10/25/... http://www.easyvegan.info/tag/vegan-p...

  4. 4 out of 5

    Joseph Spuckler

    Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson is the latest in her series of cookbooks which include Vegan Diner. Hasson has been in the food industry for the past twenty years. She has been a personal chef for celebrities, contributed to Bon Appetit, Cookng Light, Vegitarian Times, and VegNews. She as also appeared on the Cooking Channel, local television and Martha Stewart Living Radio. She currently runs Julie's Original (gluten free baking mixes) and the Native Bowl. Two po Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson is the latest in her series of cookbooks which include Vegan Diner. Hasson has been in the food industry for the past twenty years. She has been a personal chef for celebrities, contributed to Bon Appetit, Cookng Light, Vegitarian Times, and VegNews. She as also appeared on the Cooking Channel, local television and Martha Stewart Living Radio. She currently runs Julie's Original (gluten free baking mixes) and the Native Bowl. Two points on this reviewer. As a long time strict vegetarian, I jumped at the chance to review and try some of the recipes in this book. I prefer the term strict vegetarian over vegan and look at the big picture of things. Petroleum, oil, road expansions, and cars do a great deal of harm to the environment which is the reason I don't drive a car. But ask a vegan if they drive and you are more than likely to get a “Yeah, of course. I need to get around.” When asked if they know the damage that does you will usually get the less than idealistic response of “that's unavoidable”. In short, I am at odds with the word “vegan” as a meaningful term. Secondly, I have never reviewed a cookbook before, but why not start with something I know. The book has everything a good standalone cookbook should have: Pantry, explaining all the ingredients that you may not be familiar with like spelt, quinoa, and agave syrup. Equipment, all the pots, pans, thermometers, and anything else you need. Tips and Tricks, including what you need to know about diary free cheese. Resources, at the back of the book, lists sources for equipment like food processors and blenders. There is also contact and web page information for specialty ingredients as well as the metric conversions. The main section of the book contain recipes for a variety of pizza doughs from traditional, to gluten free to corn meal. The recipes are clearly written and all the ingredients are readily available from you average supermarket. The “meat” recipes are also clear and easy to follow, although, depending on where you live, you may need to find a store other than you average supermarket for Textured Vegetable Protein. The sauce section gives you everything from the traditional tomato based sauces as well as a some “cheese” sauces that are cashew based. All the ingredients are readily available, but again depending on where you live, you may need a specialty store for nutritional yeast. The cheese is store bought. Daiya is a brand I am familiar with and very good. If you are “vegan” check the labels of the brands. Several brands use casein, milk protein, in their inaccurately labeled “dairy free” cheese. Hasson supplies the reader with several traditional pizzas made vegan and a section called Farmer's Market Pizzas. The latter contains interesting combinations like Pineapple and Jalapeno, Sweet potato and Kale, and Wild Mushroom and Potato Pizza. Not Your Usual Suspects has Cheeseburger Pizza (with pickles), a Cowboy Pizza (with Broccoli?!?), and Peanut Barbecue Pizza (think Thai). Also included are Global Flavors like Eggplant Parmesan, Taco, and Bibimbap (Korean sweet and spicy) and sweet pizzas like berry pie and coconut caramel. Vegan Pizza is well written, clear, and imaginative. Unlike several vegan cookbooks I have read, the ingredients are readily available. This book would make many weeks of different pizzas and fuel ideas for many more. An excellent cookbook, even for omnivores.

  5. 5 out of 5

    Bernadette

    Very good resource for pizza making. Guidelines on setting up one's pizza kitchen are invaluable, including stocking the pantry, resources, equipment and tips/tricks on making good pizza and enjoying the process. Divided into sections on vegan pizza dough/crusts, making one's own vegan mock meats and cheese sauces/pestos for pizza toppings and assembling actual pizzas themselves. SOme innovative combinations, like scalloped potato pizza, easy to make and very tasty, muffuletta pizza for us olive Very good resource for pizza making. Guidelines on setting up one's pizza kitchen are invaluable, including stocking the pantry, resources, equipment and tips/tricks on making good pizza and enjoying the process. Divided into sections on vegan pizza dough/crusts, making one's own vegan mock meats and cheese sauces/pestos for pizza toppings and assembling actual pizzas themselves. SOme innovative combinations, like scalloped potato pizza, easy to make and very tasty, muffuletta pizza for us olive fans (I admit to using my favorite jarred olive salad from one of the local olive groves instead of making the olive salad in the recipe), and some dessert pizzas (coconut caramel sounds good). While the book does give some cheese sauce recipes, many of the recipes call for a vegan mozzarella or cheddar cheese. Recipes for making these would have made this a 5-star rating.

  6. 5 out of 5

    No, David! No!

    I was not impressed. I had hoped to find ideas for vegan pizza that didn't just try to recreate traditional pizza. Unfortunately, this was not the book for it. Every recipe included vegan "cheese" and most had some form of fake "meat". I would like to see ideas for good food that is not vegan trying to look traditional, but is instead yummy food that happens to be vegan. No luck here. I was not impressed. I had hoped to find ideas for vegan pizza that didn't just try to recreate traditional pizza. Unfortunately, this was not the book for it. Every recipe included vegan "cheese" and most had some form of fake "meat". I would like to see ideas for good food that is not vegan trying to look traditional, but is instead yummy food that happens to be vegan. No luck here.

  7. 4 out of 5

    Darren

    Here's a basic, single deal-type of book that gives those who follow a vegan diet 50 different recipes to make pizza. There might even be something here for the ambitious otherwise meat-eating pizza fan too. Invariably you either will have a specific need or desire for this kind of book or not. There is no real halfway house. If you just want a general book full of vegan recipes there will be others out there and they probably include a pizza or two. However if you like pizza and don't want the h Here's a basic, single deal-type of book that gives those who follow a vegan diet 50 different recipes to make pizza. There might even be something here for the ambitious otherwise meat-eating pizza fan too. Invariably you either will have a specific need or desire for this kind of book or not. There is no real halfway house. If you just want a general book full of vegan recipes there will be others out there and they probably include a pizza or two. However if you like pizza and don't want the hassle of converting a "normal" book, this could be a little gem. Starting with a general overview of what you might need in your pantry and some basic guidance, it is a quick gallop to the recipes, beginning with a variety of doughs that will form the base of your future creations, then "house-made meats" (which does sound strange to a meat-eater trying to get into the mind of a vegan) and various sauces and spreads. After that it is pizza, pizza and more pizza, some possibly familiar, some less so and some that you might consider experimental, edgy or rather unconventional. Sweet pizza pies?!?! This book has a clean, simple and friendly design that just is a pleasure to read. It would have been nice, however, to have had some photographs of the finished dishes to aid inspiration. It seems a curious omission when there has been space and a budget for various large pictures of tomatoes arranged in an "artistic pose" and other clip art type images throughout. Our usual niggles about the lack of an estimated preparation and cooking time and the reliance on sole U.S. imperial measures is applicable here. Why is it so difficult for some publishers to understand just how important small things can be? A suggestion that it is acceptable to use the conversion table hidden at the back of the book will get a virtual wad of pizza dough aimed at the head! As noted, some of the recipes are far from "normal" and that is a good thing. They deserve a wider audience and it is a shame that many non vegans will pass this book by. Raspberry Crumble Pizza is something that everybody should try at least once, if only for novelty value. It does have the potential of being a favourite item though. All in all this book turned out to be much better than one's initial thoughts had determined. A fair few niggles that weigh the book down but it is sufficiently different and priced reasonably enough to make it worthy of consideration by non-vegans who just fancy trying something new. Vegan pizza lovers will naturally have a stronger bond to this - and that might engender a deep relationship or an ambivalent one without it reflecting on the book itself. Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes, written by Julie Hasson and published by Andrews McMeel Publishing. ISBN 9781449427122, 124 pages. Typical price: USD14.99. YYYY. // This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //

  8. 5 out of 5

    Rosanita

    This ranks up in the top of free books I've read in exchange for an honest review. This cookbook made me hungry and is definitely worth the price. I really like how it starts off with definitions of certain food items and how they can be used. I really liked the cookware section and found out what a pizza sleeve is and how much a pizza stone costs. I've seen them mentioned on different blogs in the past and have admittedly been to lazy to look up the cost. Dough: Who doesn't like having recipes This ranks up in the top of free books I've read in exchange for an honest review. This cookbook made me hungry and is definitely worth the price. I really like how it starts off with definitions of certain food items and how they can be used. I really liked the cookware section and found out what a pizza sleeve is and how much a pizza stone costs. I've seen them mentioned on different blogs in the past and have admittedly been to lazy to look up the cost. Dough: Who doesn't like having recipes for different kinds of dough, including a gluten-free one or a variation to reduce the amount of yeast used? I'm a fan of the cornmeal dough, only because I hadn't tried it before. House-made Meats: I thought for sure I'd hate it because they were all soy based and I try to avoid soy. I was wrong because there are soy substitutions, like quinoa. I just wish she had added more than quinoa as the substitution. Cheesy Sauces and Spreads: Okay, now we're on my favorite part. Who doesn't like cheese and sauce? But, it's vegan. Yes, some of the recipes have soy, but there's cashew cheese and sauces that make my mouth water. The Classics: My favorite section only because it made me the hungriest. Valentine's Pizza is a must try. Farmer's Market Pizzas: As I write this, it's Farmers Market Week. The Sweet Potato and Kale is a must try. Okay, they're all must try pizzas. Not Your Usual Suspects: It's the way it sounds. I never would have thought of a Peanut BBQ Pizza on my own. Would you? Global Flavors: I love Bibimbap. I never would have thought of it as a pizza topping. Sweet Pizza Pies: Okay, now this is my absolute favorite section. I love dessert. I think it should be eaten first so that there's always room for it. But, pizza pie as a pie? Yummy! Also a fan of the sections that tell about oven temperatures, where to buy items (although I'm a fan of just going on Amazon), and the equivalency charts. Quick note: I wish there were more colorful pictures.

  9. 5 out of 5

    Holly Scudero

    Most people could not conceive of a pizza without cheese... unless they're vegan! Sure, you can easily make vegan versions of your favorite pizzas with the use of non-dairy shredded cheese and mock-meats, but what's the fun in that? If you love pizza but are looking for some new ideas to freshen up this beloved dish, consider picking up a copy of “Vegan Pizza” by Julie Hasson. She offers recipes for the basics: several types of crust (including gluten-free!), a variety of sauces (try Sun-Dried T Most people could not conceive of a pizza without cheese... unless they're vegan! Sure, you can easily make vegan versions of your favorite pizzas with the use of non-dairy shredded cheese and mock-meats, but what's the fun in that? If you love pizza but are looking for some new ideas to freshen up this beloved dish, consider picking up a copy of “Vegan Pizza” by Julie Hasson. She offers recipes for the basics: several types of crust (including gluten-free!), a variety of sauces (try Sun-Dried Tomato, Basil, and Arugula Pesto for an exciting change, or get that cheesy flavor sans cheese with Smoky White Cheese Sauce), and even a few types of homemade faux meats for those who just can't imagine pizza without it. Hasson then goes on to offer readers a smattering of starter ideas to make exciting, unusual, meat- and dairy-free pizzas of your own. Recipes range from run-of-the-mill, like Meatball Pizza; to unusual, like Tomato, Cucumber, and Caper Pizza; to sweet treats like Coconut-Caramel Pizza. You'll have a hard time deciding which pizza to make first! This is a great cookbook both for experienced vegans and those just dabbling in vegan cookery. This review originally written for Sacramento/San Francisco Book Review.

  10. 5 out of 5

    Hawk

    There is a high ratio of the usual sausage/pepperoni/hamburger flavors, veganized, and most recipes call for "Vegan Mozzarella" without providing a recipe. Commercial vegan mozzarella kind of defeats the purpose for me, and they're mostly terrible and expensive. There are decent homemade alternatives, but none are included, nor are there pointers to good ones. There are instead, two cheddar recipes and one general white sauce, which is not what she refers to in all the recipes calling for mozzar There is a high ratio of the usual sausage/pepperoni/hamburger flavors, veganized, and most recipes call for "Vegan Mozzarella" without providing a recipe. Commercial vegan mozzarella kind of defeats the purpose for me, and they're mostly terrible and expensive. There are decent homemade alternatives, but none are included, nor are there pointers to good ones. There are instead, two cheddar recipes and one general white sauce, which is not what she refers to in all the recipes calling for mozzarella. There are better pizza books out there for both dough and toppings. You'd be better off buying one of those and veganizing the recipes yourself. Also, what's with all the broccoli? And only one zucchini recipe. (Side note, try a zucchini pizza with a parm sub and a sprinkle of nutmeg over the top. Nutmeg and zucchini pizza with parm---excellent, and I discovered it in a cookbook from Costco, of all places). I'm not saying this wouldn't be worth a look through, but if you're on a limited budget, really, this is library material.

  11. 5 out of 5

    kathyrn

    I'm not a vegan or even a vegetarian but I eat a lot less meat than I used to. This book has a lot of good recipes and ideas that anyone can use. The recipes are done with both gram and tablespoon/ cup measurements. It also has at least 6 different dough recipes including cornmeal and gluten free but I think I start with Easy-Peasy pizza dough. The book also has recipes for vegan crumbles such as pepperoni and sausage also garlic soy and sweet and smokey soy crumbles. After I make the easy-peasy I'm not a vegan or even a vegetarian but I eat a lot less meat than I used to. This book has a lot of good recipes and ideas that anyone can use. The recipes are done with both gram and tablespoon/ cup measurements. It also has at least 6 different dough recipes including cornmeal and gluten free but I think I start with Easy-Peasy pizza dough. The book also has recipes for vegan crumbles such as pepperoni and sausage also garlic soy and sweet and smokey soy crumbles. After I make the easy-peasy crust I think I'll start with the pineapple and jalapeno pizza. I received this as an eBook from netgalley.

  12. 5 out of 5

    Cynthia Corral

    Easy and delicious recipes for pizza crust, vegan cheese and sauces, and vegan toppings. Nothing too unusual or difficult for an experienced vegan, though non-vegans might scratch their heads at ingredients such as TVP and nutritional yeast (you can find it at Whole Foods, most health food stores, and often in your bulk bins at the grocery). As an experienced vegan cook I can tell these recipes are going to be delicious, and with these new healthy ideas for pizza it looks like I'll be having hom Easy and delicious recipes for pizza crust, vegan cheese and sauces, and vegan toppings. Nothing too unusual or difficult for an experienced vegan, though non-vegans might scratch their heads at ingredients such as TVP and nutritional yeast (you can find it at Whole Foods, most health food stores, and often in your bulk bins at the grocery). As an experienced vegan cook I can tell these recipes are going to be delicious, and with these new healthy ideas for pizza it looks like I'll be having homemade at least once a week!

  13. 5 out of 5

    Nanci Booher

    I received this as an ARC from Netgalley and the publisher (thank you:-). Being a long time vegan, I miss pizza alot. I liked the recipes in this book and it did prompt me to put a pizza stone on my wish list for my bday (my pizzas will be better once I get that:-). I should have thought twice about requesting a cookbook as an advanced readers copy because I am afraid I will damage my nook while I'm making pizza. I will purchase this book at some point. I received this as an ARC from Netgalley and the publisher (thank you:-). Being a long time vegan, I miss pizza alot. I liked the recipes in this book and it did prompt me to put a pizza stone on my wish list for my bday (my pizzas will be better once I get that:-). I should have thought twice about requesting a cookbook as an advanced readers copy because I am afraid I will damage my nook while I'm making pizza. I will purchase this book at some point.

  14. 5 out of 5

    Teresa

    I'm not sure there needed to be a dedicated book for vegan pizza...certainly not on my shelf but I suppose having lactose intolerant friends means I have loads of ideas of how top pizzas without cheese. Hasson does offer you several options for dough and offers the two standard vegan cheesy options (nutritional yeast and cashew) so if you're new to vegan pizzas, this is invaluable. I made her cornmeal dough and found it to be just about right for what I expect-wet dough and crisp crust. I'm not sure there needed to be a dedicated book for vegan pizza...certainly not on my shelf but I suppose having lactose intolerant friends means I have loads of ideas of how top pizzas without cheese. Hasson does offer you several options for dough and offers the two standard vegan cheesy options (nutritional yeast and cashew) so if you're new to vegan pizzas, this is invaluable. I made her cornmeal dough and found it to be just about right for what I expect-wet dough and crisp crust.

  15. 4 out of 5

    Sarah

    I received a digital ARC of this book for review and was thrilled to do so. I didn't have a chance to make a lot of the recipes, but I did make the most important recipe - the gluten free pizza crust. To me, the book is worth the price for the gf crust recipe alone - it is by far the yummiest gf pizza crust I have made. Also, this book comes with recipes for several different meat substitutions, and there are some great recipes for new and interesting pizzas. I received a digital ARC of this book for review and was thrilled to do so. I didn't have a chance to make a lot of the recipes, but I did make the most important recipe - the gluten free pizza crust. To me, the book is worth the price for the gf crust recipe alone - it is by far the yummiest gf pizza crust I have made. Also, this book comes with recipes for several different meat substitutions, and there are some great recipes for new and interesting pizzas.

  16. 4 out of 5

    Aryne Hornsby

    I got this as a gift. I probably wouldn't have chosen it for myself, but it has recipes that are exactly what they say they are- vegan pizza recipes that give you new ideas, tips and interesting food combinations to make a classic pizza something a bit more special. My only criticism is that I wish it had more photos- the cover looks amazing and I'm a big fan of looking at photos to be inspired. I got this as a gift. I probably wouldn't have chosen it for myself, but it has recipes that are exactly what they say they are- vegan pizza recipes that give you new ideas, tips and interesting food combinations to make a classic pizza something a bit more special. My only criticism is that I wish it had more photos- the cover looks amazing and I'm a big fan of looking at photos to be inspired.

  17. 4 out of 5

    Laura

    Lots of out of the ordinary ideas for pizza, plus some great recipes for TVP and soy curls to use as toppings. The crusts are not whole grain and the couple of crust recipes I tried were disastrous. For a more complete review, see my blog: http://catscrossing-laura.blogspot.ca... Lots of out of the ordinary ideas for pizza, plus some great recipes for TVP and soy curls to use as toppings. The crusts are not whole grain and the couple of crust recipes I tried were disastrous. For a more complete review, see my blog: http://catscrossing-laura.blogspot.ca...

  18. 4 out of 5

    Erin

    My all-time favorite cookbook. I love this book. The recipes are incredible. Sunday is now pizza night at our house. Talk about delicious! I've made cowboy pizza, taco pizza, and hamburger pizza. Who knew you can put pickles on pizza!? LOVE!! I adore pizza anyway, and this book has so many creative recipes! My only complaint - the book is too short! Wish it was another 50 pages. :) My all-time favorite cookbook. I love this book. The recipes are incredible. Sunday is now pizza night at our house. Talk about delicious! I've made cowboy pizza, taco pizza, and hamburger pizza. Who knew you can put pickles on pizza!? LOVE!! I adore pizza anyway, and this book has so many creative recipes! My only complaint - the book is too short! Wish it was another 50 pages. :)

  19. 5 out of 5

    Aja Marsh

    2.5 - nothing special. Uses fake cheese as a topping for almost all of these and fake meats and canned sauces and things like that. Definitely aimed at the novice/dabbling vegan/vegetarian who thinks vegan food is too complicated to make.

  20. 4 out of 5

    Anita Gomgal

    Although I’m not used to vegan food, I liked the book. I think that the recipes are curious and original. But maybe I will include photos in the book in order to have an idea of the finals results. I would love to try some of theses new recipes.

  21. 5 out of 5

    Lee

    A lot of great ideas, I especially love the sauce recipes. I'm not much into yeast doughs but appreciate that she includes a number of gluten-free options. I have a very unique crust recipe and with all the creative possibilities in this gem, it's va-va-vroom! A lot of great ideas, I especially love the sauce recipes. I'm not much into yeast doughs but appreciate that she includes a number of gluten-free options. I have a very unique crust recipe and with all the creative possibilities in this gem, it's va-va-vroom!

  22. 4 out of 5

    Laura

    Some delicious recipes, some not so much. Still, I'm glad I added it to my cookbook shelf at home! Some delicious recipes, some not so much. Still, I'm glad I added it to my cookbook shelf at home!

  23. 5 out of 5

    Carina Johnson

    I was honestly not very impressed. Would not buy this.

  24. 5 out of 5

    Uniflame

    I did like the book for inspiration, but it wasn't the easy no fuss book I had hoped for. More details will follow on my blog. I did like the book for inspiration, but it wasn't the easy no fuss book I had hoped for. More details will follow on my blog.

  25. 5 out of 5

    Bob

  26. 5 out of 5

    Meritra

  27. 4 out of 5

    linda maynard

  28. 5 out of 5

    Paige

  29. 5 out of 5

    Amy

  30. 4 out of 5

    Maura Zagrans

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