PIZZAS
Pizza Roll
low carb vegan recipe
The origins of this recipe are in undergrad dorm life, where I learned that my leftover pizza in the little fridge between the beds would usually get eaten by others before I could finish it.
To thwart others from stealing my leftover pizza slices, I started ordering toppings I knew no one else would eat, so basically from a certain point forward every pizza I bough included green peppers, black olives and anchovies. Problem solved! No more stealing Mike’s cold pizza slices.
This pizza roll is very artsy, because it makes you feel like a graffiti artist with spray paint in hand when applying the cooking spray to the phyllo dough, then you get to be a painter when you brush the filling on the top layer before rolling it. Get your avant-garde vibe on with this dish ;)
An uncooked phyllo dough pizza crust layered using the Cooking Spray method
2 tbsp avocado or extra virgin olive oil
1 cup shredded vegan cheese
1 cup dehydrated TVP
1 cup of the Marinara Sauce
Half a medium-sized onion, again cut in half for easier processing
6–8 garlic cloves
1 pasilla pepper, stem top cut off and deseeded then halved
1 tbsp Super Spice
2 cups coarsely chopped brown cremini mushrooms
Half can of pitted black olives (use ~200g or 7 oz)
3 heaping tbsp sun-dried tomatoes
2 tbsp black truffle sauce
Salt and pepper (to taste)
Rehydrate the TVP.
Heat the oil in a very large deep saute pan at medium heat.
In a food processor, moosh/smoosh/smash/obliterate everything except for the first four ingredients listed above (the raw crust, oil, shredded cheese and TVP). Pour the gloop form the food processor into a mixing bowl, and stir the TVP into it.
Preheat the oven to 375°F/190°C (sometime during the next step).
Transfer this mushy stuff to the large deep saute pan and cook covered for ~15 minutes, lifting the cover to stir regularly. Remember, there’s raw onion, pepper and mushroom in there and we want those molecular components cooked! You want to cook this until excess water evaporates, leaving you with a filling you can use immediately.
Brush all of this onto the top layer of the phyllo dough crust.
Salt and pepper to taste, top with the shredded cheese, roll it up like a carpet roll, and bake for 15 minutes on a parchment paper lined baking sheet.
Because this dish uses the cooking spray method on the phyllo dough — instead of melted margarine or olive oil — it is much lower in fat since cooking spreay bottles typically boast 0 calories! But the phyllo dough will still react appropriately making this a great lower fat alternative.
