I’m super excited to share with you this recipe for Vegan Crab Rangoon Pizza from The Vegan Roadie AKA Dustin Harder’s newest cookbook “Epic Vegan: Wild and Over-The-Top Plant-Based Recipes”. This pizza came out so good! And trust me when I tell you that the recipe is super simple to make, but packs so much flavor. It’s definitely greater than the sum of its easy-to-make parts.
It’s 2019. Are vegans still getting a bad rap? Like, are there people out there who still think that vegans eat nothing but salads and “rabbit food”? Honestly. At this point in my own vegan journey, it’s hard for me to imagine anyone who still thinks that a vegan diet is bland and boring. Do they even have Instagram?! Especially when you’ve got folks like Dustin Harder (The Vegan Roadie) who are continually showing the world that vegan food can be just as epic as any other cuisine.
In his newest cookbook, “Epic Vegan: Wild and Over-The-Top Plant-Based Recipes”, Dustin not only shows you how to construct the most insane vegan meals you’ve ever seen, but he also gives you the basics you need to build them. It’s a choose your own adventure; you get to decide how “from scratch” you want to make each of these dishes.
Take this Crab Rangoon Pizza, for example. He provides you with basic recipes for the pizza dough, the cream cheese, the saucy mozzarella, and the Thai chili sauce. But he knows that not everybody has time for all that. So, he’s made suggestions for using store-bought ingredients instead. You could have a completely 100% homemade Crab Rangoon Pizza, or you could have an equally delicious dish that was made using a few convenience food shortcuts. It’s all up to you.
Dustin has generously allowed me to reprint the Crab Rangoon Pizza below, but for the full recipes for each of the components, you’re going to have to get your own copy of “Epic Vegan: Wild and Over-The-Top Plant-Based Recipes”. (Pre-order it Amazon before July 9th, right here, and you’ll also get a free issue of VegNews magazine and an extra special “lost” recipes e-book)
Check out the video below to see how easy and delicious this pizza is, and then scroll down for the recipe.
Recipe reprinted with permission from Dustin Harder. The page numbers refer to the page numbers in his cookbook "Epic Vegan: Wild and Over-The-Top Plant-Based Recipes".
"My husband, David, once came home from being on tour with work ranting and raving about this crab Rangoon pizza he had at some pizza place that he couldn’t remember the name of. Well, when David loves something, it becomes my
mission to veganize it as fast as I can and get it to the table for dinner. I’m happy to say this didn’t disappoint!"
- 1 batch Pizza Dough (page 57), divided, enough for 1 pizza (see Tip on page 57)
- 1 tablespoon (15 ml) olive oil
- 2 batches Crab Rangoon filling (page 30)
- 1/4 cup 30 vegan mozzarella shreds or Saucy Mozzarella (page 45)
- 2 tablespoons (30 ml) canola oil
- 2 vegan wonton wrappers, cut into strips
- 1/4 cup Sweet Thai Chili Sauce (page 46), warmed
- 2 scallions, chopped or thinly sliced on the bias
- 1/2 teaspoon black sesame seeds
Preheat the oven to 450°F (230°C, or gas mark 8). Lightly dust a 12-inch (30-cm) pizza pan with all-purpose flour.
On a lightly floured surface, stretch or roll out the dough to 12 inches (30 cm). Transfer to the prepared pizza pan, and brush the olive oil over the entire dough. Bake for 6 minutes, and remove from the oven.
Spread the rangoon filling in an even layer over the crust and top with the mozzarella. Bake for an additional 12 minutes, or until the filling is bubbly and the crust is browned on the edges and bottom.
While the pizza is baking, line a small plate with paper towels.
Heat the canola oil in a small skillet over medium-high heat. Add the wonton strips and fry for 5 to 15 seconds, or until crisped and golden; transfer to the paper towel–lined plate. When cool to the touch, crush into smaller pieces.
Drizzle the finished pizza with the Thai chili sauce, then sprinkle with the crushed wontons, scallions, and sesame seeds. Cut into 8 slices, and serve hot.