Dairy Free Reuben Pizza with Vegan Corn'd Beef and Saurkraut

Okay, people. I've finally done it! I have been thinking about making this pizza from the very first day that I tried the plant based Corn'd Beef from the Unreal Deli and maybe everyday since! This, my friends, is my Reuben Pizza and yes, it's as remarkable as it sounds!

Bonus: Scroll down for my Vegan Thousand Island Dressing Recipe!

I started with a sauce that was a homemade, vegan, "Thousand Island" kind of dressing, next was the corn'd beef, topped with sauerkraut from my friends at Cleveland Kitchen, and a sprinkle of vegan cheese.

Dairy Free Reuben Pizza with Vegan Corn'd Beef and Saurkraut

Author: Sarah | June 16 , 2022
Servings: 2

• prep time: 10 minutes + 1 hour (for dough)

• cook time: 10 minutes at 500°

• total time: 20 minutes + 1 hour (for dough)

Ingredients: What You need to buy!

Pizza Crust or Dough. I bought fresh dough from the local grocery store but feel free to make your own or use a pre-made crust.

1 tbsp Olive Oil

Plant Based Corn'd Beef slices from the Unreal Deli

1/2 cup Sauerkraut, drained very well

1/4 cup Baby Spinach and Baby Arugula, or your favorite greens.

1/4 cup Dairy Free Cheese Shreds

2-4 tbsp of Thousand Island Dressing (see below)

Ingredients: To make the dressing/sauce

1/2 c vegan mayo

1/2 c vegan sour cream

2 tbsp ketchup

2 tbsp diced pickles, or relish

1 tsp lemon juice

1 tsp paprika

Pinch of salt

Instructions: What You need to do!

1. If you are using fresh dough like I did you are going to need to remove the dough from the fridge and let it rise for 60 minutes. For the recipe, I only used 1/2 of the dough to make a "medium" pizza. (about 12"-14" in diameter)

2. Drizzle the dough with olive oil and let sit, covered with a kitchen towel until risen.

3. Preheat your oven to 500° or higher, if you can! The trick to really great pizza crust at home is a ripping hot oven.

4. Stretch your dough to desired size/thickness

5. Top with the Thousand Island Dressing as a replacement for traditional pizza sauce! (Note: I know that most reubens use Russian dressing and not Thousand Island but I love the pickles in Thousand Island...use whatever you love!)

6. Add your pieces of Corn'd Beef. I like to shred it a bit and kind of mound it up so the tops get nice and crispy in the oven.

7. Add your sauerkraut. It's really important that your sauerkraut will well drained so that you don't end up with a soggy pizza.

8. Sprinkle with vegan cheese

9. Bake at 500° for 10 minutes, turning the baking sheet 180° halfway through baking.

10. Remove from oven and check crust. If your pizza crust need a bit more time, gently lay a piece on tin foil over the top of the pizza so the topping do not burn and continue to bake, checking every minute, until done.

11. Remove from oven and add greens. Let sit on hot sheet for 2-3 minutes before slicing. (Note: I choose to add the greens after the pie comes out of the oven so they don't burn up! The heat from the pizza will wilt the greens slightly as it sets)

12. Slice into 6 pieces and serve!

If you like Reuben Sandwiches, trust me...you're going to love this pizza! The best part? This entire pizza clocks in at just over 800 calories...depending on your ingredients! It’s also a great recipe to serve a crowd! Simply double the recipe for a “large” pizza! The packages of Corn’d Beef from the Unreal Deli actually contain enough servings to make 3 medium pizzas when you shred the meat up before topping!

I’d love to know if you give this recipe a try! Remember to tag me in your fabulous food posts online so I can see! - @plantbasedgingr

…and, as always, Love, Light, and Lentils, my friends!
Sarah

Corn'd Beef Sandwich with Quick Pickl'd Collard Greens

While collard greens might not be the traditional way to top a corn'd beef sandwich, the fibrous texture of collards makes them the perfect green to pickle. Unlike some other, more delicate greens, collards are easily able to retain their texture and bring a delicious sweet and tangy crunch that pairs perfectly with the salty corn'd beef of this famous sandwich.

Irish or not, we promise that it's so good, you'll definitely want to kiss someone! The best part? You can store these Quick Pickl'd Collard Greens in the fridge for up to a month!

Corn'd Beef Sandwich with Quick Pickl'd Collard Greens

Author: Sarah | April 19, 2021
Servings: 4

• prep time: 15 minutes

• cook time: 8 hours - Overnight

• total time: 24 hours

Ingredients: What You need to buy!

2 c. of Palmetto Greens chopped collard greens, think the texture you'd use for the cabbage in coleslaw.

1/2 medium, white onion, diced

1 t. salt

1 t. black pepper

2 tsp. minced garlic

1 t. dill seeds

1 t. fennel seeds

1/2 c. white vinegar

1/2 c. of maple syrup

Ingredients: To make the Sandwich

Seeded Sourdough Bread

Dairy-Free Cream Cheese

Vegan Corn'd Beef

Quick Pickles Collard Greens

Dairy-Free Thousand Island Dressing

Instructions: What You need to do!

1. Pack the chopped collard greens and diced onion into a mason jar and add all spices.

2. In a microwave-safe measuring cup, mix the vinegar and maple syrup, and heat for 1 minute, until hot.

3. Pour the hot liquid over the greens/onion mixture, seal, and shake to combine/mix well.

4. Refrigerate for a minimum of 60 minutes, up to overnight, before using.

5. Lightly toast two pieces of Seeded Sourdough Bread either in a hot skillet or traditional toaster

6. Spread Dairy-Free Cream Cheese onto the bottom piece of the Seeded Sourdough Bread.

7. Layer Corn'd Beef and top with a generous portion of the Quick Pickl'd Collard Greens.

8. Spread Thousand Island Dressing onto the second piece of bread and top the sandwich!

Seriously, since I made these Quick Pickl'd Collard Greens I have been eating them on everything! I hope that you’ll try this simple, spring, recipe! Trust me, you won’t be disappointed! I’d love to see your kitchen creations! Remember to tag me on IG @plantbasedgingr to keep in touch!

Love, Light, and Lentils, my friends!
Sarah