Say hello to your new vegan pizza fix – Keeza!
The only limits are your imagination, I’ve done three versions to show the basic idea but feel free to build on it and truly make it your own.Presenting Three the Hard Way Keeza Style:
There is a fair amount of prep involved, but it can be spread out over a couple of days and once it’s all done, it comes together in a snap.
Each of the Keeza photos below link to their recipes.
Cauli Budz:
Inspired by Buffalo Ranch Pizza; ackee is used to make a ranch style dressing which forms the base sauce; spicy cauliflower bites provide a nice kick and the toppings are rounded out by red onions and nutritional yeast or as I like to say nu-Yeah! It’s all baked atop a crisp thin crust then finished with some watercress and more of the ackee ranch.
Ital Enuh:
A nod to Italiano while translating from patois to “it’s Ital you know” this Keeza features basil ackee pesto (talk about a nutrient powerhouse) topped with marinated tomatoes and nu-Yeah atop a crisp thin crust, finished with basil.
Ol’ Linstead:
Old Linstead market brings to mind thoughts of bountiful baskets of fresh fruits and vegetables, this keeza features loads of roasted veggie atop scratch made tomato sauce, drizzled with savoury ackee cream and nu-Yeah. It’s baked on a crisp thin crust and finished with more ackee cream, shaved brussels and hand torn basil.
These were fun to make and thoroughly enjoyed by all who were able to try. Give it a try and let me know how it goes. Snap a pic and #amazingackee so I can see it across social media. Feel free to share your thoughts in the comment section below and the links to follow on social media are in the sidebar panel to the right.
Until next time, thanks for stopping by.