All Photos © Christine Elise McCarthy 2014
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This can be made with real beef but I used Beyond Meat’s Beefy Crumbles. I also used my homemade Spicy Korean BBQ sauce from my vegan BBQ ribs post. Pizza toppings are really personal & these toppings are more just suggestions than a recipe. The BBQ sauce is REALLY good, though!
Spicy Korean BBQ Sauce
3/4 cup dark brown sugar
3/4 cup low sodium tamari (soy sauce)
1/4 cup water
1 TBS rice vinegar
2 TBS chili paste (sambal oelek or other type)
2 TBS Gochujang (optional)
2 tsp sesame oil
1 tsp ground pepper
1 TBS fresh ginger (minced)
5 garlic cloves – minced
2 TBS cornstarch
I put everything EXCEPT the cornstarch into a little crock-pot & left it for two hours. Once it was bubbly – I added 2 TBS cornstarch & whisked it in. That made the sauce very thick & gooey. Perfect! You can do this stove-top by just bringing everything (except cornstarch) to a boil & then whisk in the cornstarch. It would likely take only a few minutes to come together.
I used lavash bread as the base because each piece only has 240 calories so it is a great lower-calorie way to make pizza.
The toppings I used were:
Beefy crumbles mixed with some Korean BBQ sauce
Cherry tomatoes – halved
Red onion – sliced VERY thinly
Grated cheese (real or vegan – your call)
I cooked this in the oven at 350 degrees for about ten minutes.
After the pizza was cooked – I added:
Jalapeno – diced
Arugula – tossed in a bit of olive oil & a pinch of salt