If there’s even the smallest chance something will taste good with sauerkraut on it, I’ll do it. I love sauerkraut – it’s the something extra that makes tempeh, burgers, and sandwiches taste that much better. But on a pizza? Hell yea! 🙂
Today I was browsing the recipes from Miss V’s Vegan Cookbook blog, and found her recipe for veggie and kraut pizza. I was instantly intrigued – sauerkraut is an ingredient I had never even once considered throwing on a pizza. Since I’m low on groceries I didn’t stick to her recipe, but it turned out good nonetheless.
For the base of the pizza, I used a pita pocket. They actually make a nice thin crust, and are the perfect size for a personal pizza. I used a store-bought pizza sauce, baby spinach, half of a small can of sauerkraut, sliced tomato, a tsp of minced garlic, nutritional yeast, chopped green pepper, and slices of red onion. Then I baked it for 15-20 minutes. Loved it!
I’m on sort of a pizza kick (I whipped up some more traditional mini pizzas for lunch yesterday and got a thumbs up from my guest), and next up I want to try this cuban black bean pizza from Happy Vegan Yogini. It’s looks ultra-yummy. I also read somewhere that adding hummus to the crust (before the tomato sauce) leads to a nice, moist pizza crust. Gotta try that too!