Pineapple Pizza



The Vegan Stoner's Pineapple Pizza

20 comments:

June said...

Mmmm, this looks like good fuel for basketball watching. I like the addition of adobo, too. :)

Kelsey M said...

Wow this looks delish! always loved Hawaiian Pizzas back when I was growing up and used to eat meat. Gotta try this!

Prof. B.T. Mienoré (Lynda Lippin) said...

I will try this without the pineapple and maybe with some seitan for meaty texture. I have never been a fan of sweet stuff on pizza.

Emmi said...

I have just discovered your blog and I absolutely love it! http://finestprocrastination.blogspot.co.uk/

Squirrel of Nom said...

Hmmm. Pizza! <3

Mia Marie said...

Looks super delish! I love pineapple on pizza, so I'm going to try this today :)
Thank you!
Marie
http://causeveganssavetheworld.blogspot.de/

Wasabi Honey Bee said...

Just found you guys via mothering, fun blog!!

Anonymous said...

Hello! I love your blog! May I ask you what are the ingredients of the "adobo"? Thanks! :)

Emily said...

I'm a new found vegan and haven't really done anything involving tofu or soy chorizo yet. How do they taste?
I also haven't tried veginaise or the vegan cheese yet. I really want to try Vegan cheese.

http://spunkypunk09.blogspot.com

Bahamazengirl said...

Pineapple pizza is one of my vices. Can't wait to try a dairy free version, looks yum!

The Vegan Stoner said...

Hi Emily — We use store-bought soyrizo for quick & lazy meals, and it does the trick. But vegan chorizo is also fun to make from scratch. When you make it from scratch, you can also season it to your personal preferences and/or replace the soy with alternate ingredients.

The Vegan Stoner said...

Hi Anonymous — Adobo seasoning varies a bit, much like curry powder or Creole seasoning. The one we used in this recipe has sea salt, organic garlic, onion, black pepper, oregano, bay and turmeric.

Last year we came up with our own version of adobo, too, which can be found in the reference section of The Vegan Stoner Cookbook.

Lav said...

Just wanted to say that I really love you guys! I've been following your blog for years and it has inspired my transition into the healthy eater I am today (and 45 lbs lighter!). Thanks for showing all of us that vegan doesn't mean difficult! It's pushed me on a journey that has changed my life!

On a sidenote, I have the pineapple pizza in the oven now. This is my last Vegan Stoner recipe left to make so I'm hoping it turns out as great as I think it will!

Easy Recipes said...

Wow Amazing Recipe. I will try it definetly i love pizza very much and a every nice combination with pineapple.

Anonymous said...

Hi, I recently discovered your website and fell in love with the simplicity of your recipes! I am eager to try so many but this recipe will be the first! My only concern is cooking the pizza dough with all of those ingredients on it! Is there a certain thickness to roll it out to?

The Vegan Stoner said...

Hi Anonymous,

Rolling the dough thinner is sometimes better for a pizza with lots of toppings because it ends up crispier, more rigid which helps to support the weight of the toppings. However, if you prefer a doughier crust then roll your dough out to no more than 1/2". We recommend rolling the dough out into a 1/4" thick circle for a moderately crispy crust.

We hope this helps!

Kelly said...

making this tomorrow but with BBQ sauce instead of marinara!! Still have never tried soy chorizo but I am beyond excited to eat this.

mary j. said...

PINEAPPLE EXPRESS!!

ChrisD said...

Thanks for this awesome recipe you guys! Quick question-what kind of dough do you use/do you have any tips? I was thinking about making this over the weekend but my misses is not the biggest fan of wheat pizza bases, but I could not care less whether its thin/thick crust, or wheat/flour. Thanks again for all of your collective hardwork!

The Vegan Stoner said...

Hi ChrisD,

We used a pre-made all-purpose flour dough from a natural food store's deli. We suggest either doing that, making your own from scratch, or using one of those frozen pre-made crusts.

Hope this helps!

Post a Comment

We read every comment (except spam) and try to respond to direct questions within a week. If we take longer, it is probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner