Vegan Pizza
User Reviews
0.0
0 reviews
Unrated
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Total Time
2 hrs 20 mins
-
Calories
133 kcal
-
Course
Main Course, Snacks
-
Cuisine
Vegetarian, Vegan
Vegan Pizza
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This Vegan Pizza is super tasty and topped with colorful veggies. But don't let it intimidate you—it’s easier to make than you’d think!
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Ingredients
Dough:
- 1 tsp active dry yeast
- ¾ tsp salt
- 1 ¾ cup all-purpose flour
- ½ cup + 1 tbsp luke-warm water
- 1 tsp sugar optional
- Oil for bowl
Sauce:
- 2 med tomatoes
- 3 cloves garlic
- ½ cup loosely packed basil
- ¼ tsp salt
- ½ tsp ground pepper
Toppings:
- 1 tbsp olive oil
- ½ med zucchini
- ¼ med red onion
- ½ cup corn kernels
- ½ small red pepper
- 2 cup shredded vegan mozzarella
Instructions
Make dough:
- Mix 1 tbsp/8g of flour with luke-warm water, sugar (if using), and yeast in a cup or bowl. Allow to sit for 15–20 minutes until bubbly.
- Combine salt and remaining flour in a large bowl. Create a well and add water and yeast. Mix until combined and all of flour is moistened. If dry, add 1 tbsp/15ml of water at a time.
- Gather into a ball, cover, and allow to rest for 15 minutes.
- On a lightly floured surface, knead the dough for 5 minutes until smooth and elastic.
- Place the dough in an oiled bowl. Roll to cover all sides. Cover the bowl with plastic wrap or a damp towel. Allow to rise in a warm area until tripled in size, about 1 ½ hours (the warmer the area, the faster it will rise).
Make sauce:
- Mince garlic, basil, and dice tomatoes.
- Combine garlic and tomatoes in a pan over medium heat. Cook for 7 minutes, stirring occasionally. Reduce heat to low and add basil, salt, and pepper. Cook for a further 10-12 minutes until nice and thick.
Prep vegetables and assemble pizza:
- Preheat oven to 450°F. Add a pizza/bread stone to heat at the same time if you have one. This will yield crispier results and better expansion in the oven.
- Thinly slice zucchini, onion, and bell pepper (¼”/6mm or less).
- Use hands to stretch one portion of the dough to a 14”/35cm circle on a floured piece of parchment (this makes transfer easier). Brush olive oil on dough. Place parchment and dough on a baking sheet if not using a pizza stone.
- Spread tomato sauce in an even, thin layer to about ½”/12mm from the edge. Adjust amount based on preference.
- Evenly distribute shredded cheese on top. Scatter vegetables on top.
- Bake for 15 minutes or until crust is lightly golden and cheese is bubbling.
- Allow to sit for 1–2 minutes before cutting.
Notes
- This recipe can also make 2 smaller pizzas if you increase the volume of cheese slightly. This will make a slightly thinner crust if dough is spread to two 11”/27.5cm rounds.
Nutrition Information
Show Details
Calories
133kcal
(7%)
Carbohydrates
25g
(8%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
53mg
(2%)
Potassium
1041mg
(30%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Vitamin A
4108IU
(82%)
Vitamin C
132mg
(147%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 53mg | 2% |
| Potassium | 1041mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 4108IU | 82% |
| Vitamin C | 132mg | 147% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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