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BONZOUDA PIZZA for da weekend.

























This is an oven baked and broiled pizza. For this, I marinated the toppings for several days. The oyster mushrooms were boiled and seasoned I don't eat these raw so, besides the mushrooms, you could eat this pizza with raw toppings.

Thanks to Tyrone I made this meatless crumble for my pizza. It's portabella mushrooms, walnuts and seasons stir-fried. I gave it an Italian sausage taste with seasonings like thyme, savory, sage, basil, fennel and a little cayenne.

For the dough, I used garbanzo flour and rye flours with a little homemade coconut curd.

Original Post from 11/2016

Bonzouda Pizza

Now that the toppings have marinated, they have a deep flavor from the seasons which make this an ideal partially raw pizza. If you don't know already from watching my videos, oyster mushrooms are my favorite.  Yes, you can definately use your favorite mushroom or combination thereof.

I finally got my cheeze to melt without using any types of starches like tapioca. The spots are seasons I used. The recipe is below and in my cookbook.

For this pizza, I used a walnut based cheese and my coconut cheeze better known as Coco-Rella. You could use Ty's Brazil nut cheese sauce or your favorite mock cheese sauce. 

This heap of what looks to be flesh is Tyrone's walnut meat after blending. I seasoned this like my mom would her sausages. I used sage, cayenne, thyme, rosemary, oregano and basil for a pop to the taste.

Here's what it looks like after I cooked it down. It sort of reminds me of the soy-less crumbles you find in grocery stores. I made a bunch so, what I won't use will go into the freezer until I need it.


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I used homemade coconut curd in my dough to give it a nice fluffiness. It's a substitute for using yeast. In it's place baking soda could be used or sparkling water. Cook it in the oven for 15mts at 350 degrees. Turn the off oven, remove and cover with a lid. This keeps the bread soft.


Moving on to the next steps of putting the mock cheeses on the dough first then adding the toppings.


Since the dough is already cooked either eat it as is or put it in the oven and broil for 3-5 minutes.

Enjoy it with a cup of hemp milk.



2-1/2 cup garbanzo flour

1/2 cup rye flour

2-3/4 cups water

2 tbsp grapeseed oil

1 tbsp coconut curd or 1/2 tsp baking soda

1 tsp onion powder

1 tsp ginger powder

1 tsp sea salt



sweet onion

plum tomato

bell pepper

black olives

mushrooms of your choice



1 tbsp grapeseed oil, walnut oil or avocado oil

1 tsp onion powder

1/2 tsp chipotle flakes

1/2 tsp ginger powder

1 small shallot

your favorite nut cheese



Pre-heat your oven at 350 degrees. Prepare your pizza dish by using a baking sheet or oil. So the bread won’t stick to your dish.


Sift your flour twice to remove any lumps. Add in the seasons. If using baking soda, add this in also and mix in.


Add the oil to your dry mix till it has incorporated completely. When this step is done it should look like it is just flour.


mix in the curd, if not using baking soda, it should be blended in just like the oil till it looks as if it's just flour.


Pour in the water and using a whisk, blend this down till the water is completely incorporated into a rather smooth batter.


Pour your dough on to a pizza dish and immediately put it in the oven on the middle shelf in the middle of the rack. 

7: Cook at 350 degrees for 15 minutes



Chop up and slice all your toppings then put it all in a bowl.  Massage in all of the seasons and the oil. Set this aside until needed.


Remove your bread from the over and prepare to add the toppings. First, add the mock cheese to the hot bread. If your mock cheese or sauce was cold this will warm it up a bit.

Your toppings should not be dripping with oil or it will cause your bread to become soggy.  Put your toppings over the cheese or sauce and put a little over the toppings.

The pizza can be eaten as is now or placed into the oven on broil for 3-5 minutes on the middle shelf, to warm the toppings.

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