Look at how many vegetables are on this broccoli pizza! I love it 🙂 Or, if I’m lucky, I’ll have a batch of homemade dough on hand in the freezer.Īnd just a side note: I’ve been really enjoying this hole-ey pizza pan lately – it gets the bottom edges of the crust nice and crisp. I’ve also heard that Trader Joe’s fresh dough is delicious. If you don’t see it, ask the people at the pizza counter. To make things easy, I like to use Whole Foods’ Multigrain fresh pizza dough – it can be found in the refrigerated area near the pizza section of the store. While you do this, your partner could be stretching the pizza dough.
Once you chop the veggies (even the stems of the broccoli!), toss them together in a bowl with olive oil, salt, and pepper until everything is well-seasoned and well-coated. While the ingredients in this vegan pizza recipe look like a lot, it actually all comes together pretty quickly. It’s a pizza recipe you can feel good about! 🙂 The whole thing gets doused in a creamy/savory layer of cashew cream in lieu of any cheese or dairy. The broccoli gets all roast-y toasty, the corn pops with sweetness, the sun-dried tomatoes bring that tangy umami flavor, and the jalapeño brings some spice to this pizza party. You’re not even going to miss the cheese! Each veggie adds an interesting flavor and texture, and together, they make a pizza that tastes amazing. I’ve been ready to spread my wings for a long time with my own vibe and business and Devoured has given me that freedom I’ve been looking for.Meet the best vegan pizza recipe! Loaded with broccoli, tomatoes, jalapeño, and creamy cashew sauce, this pizza is flavorful, satisfying, and fun to eat. “I’m also really excited about how Devoured has grown. I don’t want to rush into anything,” Coulter said. “People keep asking me about what I am going to do next, but I’m going to follow where the wind takes me. “I’m always looking for the highest quality of ingredients because those things matter.”Ĭlick here to check out Devoured’s menu for pre-orders and pop-ups.ÄŞlthough Coulter is uncertain whether she will pursue a food truck or seek to open a brick-and-mortar storefront in the near future, one priority is clear: eventually returning to Spain to open a concept, she shared. “Everything we do is handmade,” Coulter said, noting that her cloud crust is her personal, puffy twist. With Devoured, Coulter strives to achieve that same level of craft and quality she experienced abroad, she said - adding that it may take longer to make, but it’s worth the wait. It gave me this sense of clarity that you don’t need to mix a ton of ingredients for something to taste good it’s more so about the quality of ingredients.” The seafood was insane - and it was all so simple and fresh. “It was the first time I had really, really good risotto. “My palate really expanded in Spain,” Coulter noted. “But at Webster House, I was pretty much a student getting paid to be a chef while learning.”īy February 2020, Coulter had landed her dream job as a sous chef at UMB Bank, but the COVID-19 pandemic quickly left her unemployed.Ä«efore jumping into a career immediately after graduation, Coulter found herself traveling to Seville, Spain ( one of Kansas City’s 13 sister cities ) with Estes to teach English.Äuring their year abroad, the two foodies spent much of their time exploring and trying new dishes, Coulter recalled. “My mom actually told me years ago that I should go to culinary school and, of course, I didn’t listen,” she said, laughing. During her post-grad career, Coulter juggled jobs as a designer and chef, but ultimately felt more drawn to cooking - a path that afforded her the opportunity to work under Chef Brandon Winn at Webster House in 2018, she said. “With food, you can be like a mad scientist and run wild with whatever combinations.”Äevoured was originally envisioned as a foodie magazine concept that Coulter created while a design student at the University of Missouri-Kansas City. “Designing for others with all these limitations was just not fulfilling for me,” said Coulter, founder of Devoured - a pop-up pizzeria known for its signature cloud crust and thoughtful flavor profiles.
0 kommentar(er)
