24 Days of Spice | Day 5 - Roasted “Chick’n”

Give me faux chick’n and I’ll give you the controversial, yet delicious, BBQ Chick’n Pizza. Is chicken a respectable pizza topping? Good news is, when you’re vegan, all bets are off!

I wanted quick and easy because I was short on time, which also means I forgot to take process photos and my presentation is less than appetizing. Good news, it is delicious, gives me leftovers, and serves its purpose.

I topped my gluten free crust with BBQ sauce (liberal pour, as you can see), red onions, spiced tofu, cilantro, and a bit of homemade mozzarella cheeze.

I found this Bob’s Red Mill Gluten Free All Purpose Pizza Crust recipe a while ago and fell in love. It’s easy, quick, and versatile. I’m able to use any mix of gluten free flour mixes (note the double mix….you do need a good combo of starch and flour textures). This time I used some leftover flours (Bob’s, Vegan Richa, and Sorghum) that added up to the 1.5 cups I needed. I also like to add in garlic and red pepper flakes to the crust to give it a little extra flavor.

I mixed leftover pressed tofu with the spice mix after crumbling. I didn’t roast or sauté the tofu this time, but would recommend in the future to add a bit of crunch.

For vegan cheeze, I swear by The Hidden Veggies. She has a lot of variations, the consistency is always right, and it’s not just starch, which I don’t like about the store-bought varieties. Pop a chunk in the freezer for a bit to make the shredding easier.

I’m a big fan of fool-proof, tried-and-true, recipes to keep in your recipe arsenal.