|Nutritional Guidelines (per serving)|
|Servings: One large pizza (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pizza and cheese go hand in hand on the traditional pizza. But this pizza recipe helps vegans get their pizza mojo back. This vegan recipe will fill your cravings for pizza and can be enhanced with your choice of toppings including dairy-free cheese. The garlic and onion enhance the taste of the store-bought pizza sauce. Added tomatoes give the pizza texture.
- 1 homemade whole-wheat pizza crust (or store-bought)
- 2 tablespoons olive oil (plus more for brushing)
- 3 large cloves garlic
- 1 cup red onion (chopped)
- 1 bell green pepper (chopped)
- 1 pound crimini mushrooms (sliced)
- 1/2 cup tomato sauce (store-bought or homemade)
- 4 Roma tomatoes (sliced)
- Optional: garlic salt (for sprinkling)
Gather the ingredients.
If preparing your own whole wheat pizza crust, prepare that now.
Preheat the oven to 425 F. Lightly oil a pizza pan or baking sheet.
In a large skillet, heat the olive oil and sauté the garlic and onions for 3 to 4 minutes, or until the onions are soft.
Add the green pepper and mushrooms, and cook for 2 to 3 minutes more, or until all vegetables are soft and fragrant but not soggy. Remove from heat.
Roll out the pizza crust by gently pressing the dough to get it to fully cover the bottom of the pan and up the sides in order to form a rim which will become the edge of the crust.
Place on the prepared sheet and crimp the crust with your hands.
Using a large soup spoon, spoon the pizza sauce onto the center of the pizza and spread out toward the crust.
Place the cooked vegetables on top of the crust to evenly distribute, then top with the slices of Roma tomatoes. Lightly brush the crust with olive oil and sprinkle with garlic salt.
Bake for 16 to 20 minutes, or until the crust is golden brown.
- If using premade dough, take it out of the refrigerator about an hour before you start dooking. Warming up the dough relaxes the gluten, which means you can stretch it into a pie-shape more easily.
- Freeze the leftovers by wrapping the slices with heavy-duty freezer wrap or aluminum foil and placing it in an airtight container. It will taste best if you eat it within one to two months, though it's safe to eat indefinitely as long as the freezer is at the right temperature.
- While this recipe doesn't require cheese, you may not always prefer the no-cheese approach. Just add your favorite dairy-free cheese to add to your pizza. After spreading the pizza sauce on the crust, sprinkle the dairy-free cheese evenly but generously on top of the sauce. Top with your veggies and vegan meats (if using) and bake away.
- Whip up a batch of vegan pesto spread it onto the crust and before the pizza sauce or toss the vegetable toppings with pesto before adding to the pizza.
- Use tofu! Add baked tofu, grilled tofu, or even tofu ricotta to your pizza with the veggies.
- Go French-themed! After you've baked your pizza, serve topped with slices of Herbed Mushroom Pate for an extra-rich kick. The flavors of mushroom and thyme make any pizza sing!
- Spice things up. Instead of using a red sauce, spread this dairy-free queso on top of the crust before baking and add a handful of jalapeños with the veggies. Serve with sides of homemade salsa and guacamole.