Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
I’ve made this 3 times! So easy, the the perfect size and always filling. However, it always comes out flat. I follow it to the tee. Any suggestions?
I’m not much of a cook. However I make a flimsy egg thing for breakfast. I co9k it till I want it turned over then I slide it onto a plate then turn skillet over on top and with one hand under plate I rotate skillet upright. Works fine for me.
Very good. Must use a pan that has rounded sides . Cook crust for the full 30 min. Use any 4 topping combinations . I used sliced mushrooms, sliced mini peppers , red onions and spinach. Great ‘
This looks like it would taste great but I couldn’t figure out a way to flip it over. The batter was too soft and would run in a larger non stick skillet. It filled up the 10 inch non stick skillet making it impossible to flip.
Anyone have suggestions?
I’m a bit inexperienced so that is likely the problem
Is there something I can substitute for apple cider vinegar in this recipe?
I found this surprisingly good. A make again. I used a well heated cast iron pan with somewhat rounded sides … slid it out and turned it over that way. Worked like a charm.
Having a good nonstick pan makes it easy to flip over. The crust is thick and holds all the vegetables well. I mixed the marinara sauce, except I used pizza sauce, with the vegetables before putting it on top of the crust. It’s great to have a pizza crust easy to that’s easy to make and doesn’t fall apart. I don’t have a blender but I have a food processor so I used it and poured it from there right into the heated pan. Next time I make it, I’m going to add an extra tablespoon of nutritional yeast.
It’s absolutely impossible to flip over the crust in a 10 inch pan. The recipe looks great but I just can’t cook it. The dough is too soft to flip over even with added time. Very frustrating.