To make ‘burger crumbles’, I made a ‘beefy’ stock with vegemite and soy sauce, and mixed in some onion flakes and chilli flakes. When it boiled, I poured it over some TVP crumbles and let it sit while I made the cheese sauce.
The cheese sauce is my favourite recipe from The Ultimate Uncheese Cookbook, ‘All American Cheez Sauce’. It contains a carrot, which makes me feel a bit healthy and it makes the sauce that nice orange colour of overly-processed cheese.
Then, to assemble the pizza, I just rolled out a pizza dough that I had made earlier and frozen. Instead of pizza sauce, I spread the base with a mix of tomato sauce (ketchup) and BBQ sauce. I layered on a sliced dill pickle, sprinkled on the TVP, and then poured on some cheese sauce. After 20 minutes in the oven, I give you, Cheeseburger Pizza.
Cutting into it makes the house smell like McDonald’s—but without all the death and saturated fat. I think it’s the dill pickles that really make it seem like fast food. I really liked this as junk food, that is, not something to have often. I think Andy would be happy to never have it again. He didn’t hate it, but was reminded too much of Macca’s.
Luckily for him, while I was making that pizza, he was busy with a pizza of his own. He whipped together a Yeast-free Pizza Crust from La Dolce Vegan with the addition of a few dried herbs. Then he spread on some tomato paste, sliced an avocado and tomato, and sprinkled it all with salt and pepper.
Avocado pizza is one of our favourites, and if you’ve never tried it I highly recommend that you do. The pizza crust was okay, but I definitely prefer yeasty bases for my pizza. We both agreed that in a rush this pizza crust would definitely be called upon again.