When a dear friend told me about the magic of biscuit pizza from her glory days (aka late nights) back in college and I knew I had to give this idea a go for a quick dinner. I had been using The Best Damn Vegan Biscuit recipe from Minimalist Baker (one of my all time favourite recipe resources) for about a year now for sporadic and delicious carb bombs so I figured it was about time to change it up.
By splitting the flour with whole wheat and adding in some freshly chopped rosemary and grated cheese it brought pizza night to an unprecedented new delicious level. It's like a healthier version of biscuits and gravy as the sauce is just moist enough to keep everything kind of gooey while the veggies and cheese make it a fulfilling meal. It was even great warmed up in the oven a few days later and drizzled with honey for a new sweet/savoury twist on leftovers. I'll certainly be making this again!
To make this exact pizza I've listed the ingredients and quantities below. However, this is pizza... use what you have and what you like. Either way you'll have a great dinner in less than hour from start to clean-up!
1 cup butternut squash puree
1 Tbsp spice paste (I used Yatu Gourmet Magic – Medium Hot)
1 Tbsp tomato paste
1 zucchini quartered and thinly sliced (about 1 cup)
1/2 cup corn kernels (fresh or thawed from frozen)
1/2 cup sweet yellow pepper, diced to same size as corn kernels
1/2 cup smoked gouda cheese, finely grated
1/4 cup aged parmesan, finely grated
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
4 Tbsp non-dairy, unsalted butter, cubed and chilled (I use Earth Balance)
2 Tbsp finely chopped fresh rosemary
2 tsp freshly ground pepper
½ cup finely grated parmesan cheese
1 cup unsweetened PLAIN & UNSWEETENED almond milk + 1 Tbsp apple cider vinegar (or fresh lemon juice)
How to put this together
In small bowl, combine butternut squash puree with spice paste and tomato paste and set aside.
Prepare the rest of the pizza toppings, grate cheeses for topping and crust as well as the finely chopped rosemary and set aside.
In a small bowl or measuring cup, combine almond milk and apple cider vinegar or lemon juice (you’re making vegan buttermilk).
Begin to prepare biscuit crust by mixing dry ingredients together in a large bowl.
Now - preheat oven to 450°F/230°C and prepare a sheet pan with a piece of parchment paper. I used a slightly larger than a quarter sheet pan (9” x 13”/ 23cm x 33cm)
Add cold, cubed butter to dry biscuit ingredients and use clean hands or a pastry cutter to combine the two until it looks like sand. Once the sandy texture is reached add chopped rosemary, grated parmesan and ground pepper. Stir to combine evenly throughout flour/butter mixture.
Make a well in the dry ingredients and gently pour in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
With some flour at the ready, sprinkle about a tablespoon in to one hand then rub hands together over the dough mixture in the bowl. Start to knead the dough lightly, 5-6 times, really you’re hardly kneading it – you just want to get the stuff all together in to one mass with very little handling of it.
Then, press the biscuit dough on to the prepared baking sheet with the parchment paper. Gently but quickly push the dough to fit the space and ensure that it’s even throughout.
Spread the butternut squash mixture over the dough as the base. Arrange the prepared zucchini, corn and sweet yellow pepper on top of the sauce base then top with grated gouda and parmesan cheeses. I also like grinding some more fresh pepper on top so it will melt in to the cheese while baking.
Bake in a 450°F/230°C oven for 15-20 minutes. While it's baking there's plenty of time to clean up the prep mess and be ready for the amazing smells that are for sure filling your kitchen. You'll know when it's ready when the underside of the biscuit base and edges of the crust is slightly golden. Divide in to individual portions (this made 8 slices) and enjoy every bite of this deliciousness.
If any leftovers remain – reheating in a 350°F/175°C oven for 10 minutes does a great job of keeping the biscuit texture.
So - do you think you'll give this a go? I sure hope so because it's awesome and you deserve it :)