Let’s get something straight: people LOVE their pizza. With over 3 billion pizzas sold in the United States each year, pizza lands itself amongst the most popular dishes year after year after year. Some people even consider pizza an entire food group, and come to think of it, I have actually never met a person that didn’t like pizza! And for good reason: it is really delicious! It is savoury, comforting and satisfying. It hits all of the right spots, and while I personally don’t consider pizza an entire food group, I must admit that I love it too! A lot.
Pizza is the perfect party food and always a crowd pleaser, so when I started thinking about what I’d be serving at my Super Bowl party this year, I knew I had to include it on the menu. But I couldn’t stop there; no pizza is complete without a creamy garlic dip. Any of my memories of pizza pre-going-vegan always included a creamy garlic dip, and so I started experimenting to recreate the dip I once loved. The recipe below not only replicates the dip I used to get from pizza chains, I think it improves it! It is carnivore approved, devoured every time it’s made and requested each and every get together we have. I do warn you though, there is enough garlic to ward off vampires! So if you and your guests aren’t heavily into garlic like we are, start off with less in your recipe and work your way up.
When creating this recipe, I had the ultimate party food in mind. Something small, bite sized and easy to dip without making a mess. These mini pizzas are super easy to make and can be tailored to many different tastes by using different toppings. Love olives? Throw them on! Love mushrooms or peppers? Those work too! Literally any topping you like will complete this party grub dish. My personal favs and the ones I used in these photos are: mushrooms, black olives, grilled red and green peppers, fresh basil and vegan hot dog/pepperoni.
While I created this recipe for the Super Bowl, you can enjoy it any time. Any party setting, movie night or get together would make for a great occasion to make these mini pizzas and creamy garlic dip.
As always, if you make this dish, please tag me and use #theveganjetsetter… enjoy!!
- 1 3/4 cups of all purpose flour
- 2 cups of your favourite tomato sauces
- 1 envelope of Fleischmann's Pizza Yeast
- 1 1/2 teaspoons of sugar
- 3/4 teaspoons of salt
- 2/3 cup of very warm water
- 3 tablespoons of extra virgin olive oil
- 2 cups of your favourite vegan shredded mozzarella and cheddar cheese (I used Follow Your Heart)
- Your favourite toppings
- Preheat your oven to 425° Fahrenheit.
- Combine 1 cup of flour, yeast, sugar and salt in a large bowl and mix.
- Add water and oil, mixing until well combined.
- Slowly mix in the remaining flour until a soft dough ball forms. The dough should be slightly sticky.
- On a flat, lightly floured surface, knead the dough until thoroughly mixed and smooth, approximately 3-5 minutes.
- Using a rolling pin, roll out the dough until it is approximately half a centimetre high. It should be thick enough so that it won't rip when you pick it up, but as thin as possible otherwise.
- Taking a round glass, cut circles into the dough and place them on a lined baking sheet.
- Top with tomato sauce, your favourite toppings and cheese.
- Place in the oven, on the lowest rack, and bake for approximately 12-15 minutes, until edges are slightly brown and cheese is melted.
- 3/4 cup of vegan mayonnaise
- 1 1/2 tbsp of vegan butter, melted
- 1 tsp white vinegar
- 1 tsp minced garlic - about 4 small cloves, or to taste.
- 1/4 tsp salt
- 1/2 tsp maple syrup
- 1 tsp lemon juice
- Combine all ingredients into a bowl and mix well.
- Using 4 cloves of garlic (approximately 1 tsp minced) makes the dip VERY garlicy. You may want to start with 2 cloves and work your way up. You may also substitute the fresh garlic with garlic powder for a less severe garlic taste.