"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"
Pineapple oat pizza is a thick crust and topping vegan treat that is wonderful for breakfast or dessert. This pineapple oat pizza will make 8 generous sized servings. Leftovers also retain their flavor when stored in the refrigerator in covered containers and warmed in the microwave oven before serving.
Place the dry dough ingredients in your dough mixer or a large bowl. If the flour is freshly ground (like ours) and is still warm from grinding, do not add the yeast until the flour has been mixed with water and has cooled down.
Add the lecithin (pour in the estimated amount, as it is very sticky) to the dry ingredients along with the molasses and about half of the water, and mix well. Add additional water in small quantities, as needed, to facilitate proper mixing and kneading. (Don't forget to add the yeast if your flour was freshly ground.)
We prefer to coat the pizza stone with a dusting of flour or corn meal to prevent sticking. We also use a little flour to help shape the dough, by placing a dusting on our clean counter top and on our hands. We begin by forming a ball with our hands, adding a little flour as needed. Then we press or roll the dough out on the flour dusted counter top and work into the approximate shape of the pizza stone. We turn the dough over several times during this process, and re-dust as necessary with flour.
We then transfer the dough to the pizza stone. It is easier if the dough is rolled or folded prior to lifting from the counter top. Unfold the pizza dough on the pizza stone and roll to the edge of the pizza stone. Leave the edges of the dough slightly higher than the center.
Place the pizza stone in the warming drawer of your oven or in another warm place to rise. When the dough has doubled in size, it is ready for the first phase of baking.
While the dough is rising, we prepare the pineapple topping. We used canned pineapple for this recipe since the pineapple will be cooked and it's less expensive than fresh pineapple.
We heat our pineapple pizza topping in a covered glass bowl in the microwave oven so that it doesn't burn as it's thickening.
If you are using a fresh pineapple, wash and clean the pineapple, remove the rind and cut into chunks. Add any juice and 2/3 of the chunks to the container of a high speed blender.
If using canned pineapple, add the juice and 2/3 of the pineapple chunks to the blender, cover and run the blender at high speed until it is smooth. For every cup of pineapple liquid add 1/2 cup of rolled or quick oats and 1 pitted date. Add the cinnamon, stevia (if not using dates), cover, and run the blender at high speed until all the ingredients are creamy smooth.
Pour the contents of the blender into the covered baking dish, add the remaining pineapple chunks, and warm in the microwave oven for one minute at a time, mixing between warmings, until the topping thickens.
When the pineapple pizza topping has thickened, it is ready to spread on the pizza.
Bake the pizza dough in a preheated oven at 350 degrees F. for about 15 minutes to firm the crust. Remove from the oven and top with the prepared pineapple topping to within a half inch of the edge of the pizza crust. Place back in the oven for another 20 minutes to complete the pizza.
Serve and Enjoy!
The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!