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For the Dough (we recommend doubling everything if you want two pizzas- remember it's addictive!):

1 teaspoon of yeast

1/2 cup plus 1 tablespoon of warm water

1 1/2 cups bread flour or all purpose flour

2 teaspoons of sugar

1 teaspoon salt

4 teaspoons extra virgin olive oil

For the Pizza Toppings:

1/2-1 Can of Black Beans

Teaspoon of Cumin

1 Bag of Cheddar Style or Pepper-jack Daiya

Tomatoes 5-7 Roma Tomatoes diced

1 Large Yellow or Sweet Onion diced

1 head of Cilantro chopped (part is used for ranch recipe- see below)

2 Tablespoons of Lime Juice

1 head of Romaine or Green/Curly Leaf Lettuce Chopped

1-2 Avocados

Lightly Salted Tortilla Strips

For the Cilantro-Ranch Dressing:

1 1/4 Cup Vegenaise 
1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp sea salt

1/2 tsp black pepper

2 tsp finely chopped cilantro

3/4 cup plain soy milk

Procedure Header all entrees link

Crack Pizza

This is pizza is amazing and addictive (hence it's name). More fantastically it's SUPER easy to make! It was inspired by CPK's tostada pizza but tastes even better and of course cruelty free!


1. Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is not hot; temperatures of 120° F and above will kill the yeast and the dough will not rise.

2. Using a food processor use the mixing paddle attachment. Combine all other ingredients (except one teaspoon of olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these 2 ingredients to mix gradually. Mix for 2 to 3 minutes, until the dough is smooth and elastic. Over mixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.

3. If mixing by hand, place the dry ingredients in a 4 to 6-quart mixing bowl; make a well in the middle and pour the liquids (reserving a teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough; knead for 5 minutes. When done, the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).

4. Lightly oil the dough ball and the interior of a bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal air tight. Set aside at room temperature (70-80° F) to rise until double in  size; about 1 ½ hours.

5. While the dough is rising mix the diced tomatoes, onion, cilantro and lime juice and allow to marinate. This usually makes enough topping for 2 pizzas.

6. Rinse black beans to remove excess salt.

7. Mix Vegenaise, garlic powder, onion powder, sea salt, black pepper, cilantro and plain soy milk to create cilantro-ranch.

8. Preheat oven to 500° F. Once dough has risen, roll dough into round ball(s) on a smooth, clean, and lightly floured surface; be sure to seal any holes by pinching or rolling. Using a rolling pin, roll the dough until desired size and thickness (typically we roll it to the size of the baking stone). Place pizza dough on the stone (you can top the stone with cornmeal before placing the dough on it but with this dough it doesn't stick to the stone, usually).

9. Once dough is placed on pizza stone add about 1/2 can of black beans and sprinkle cumin on top. Then add a layer of Daiya and it's time to cook!

10. Bake for 10 minutes or until dough is golden brown on edges.

11. Immediately after removed from oven top with tomato/onion/cilantro mixture, lettuce, sliced avocado, drizzle with ranch, and cut. Add crunchy tortilla strips to individual pieces and serve immediately!