Do you want a plant-based meal that hits the pizza cravings? Vegan Veggie Pizza will satisfy your appetite. With plenty of veggies and plant-based cheese and a crunchy crust, you can eat your favorite comfort food without worrying about calories. Both vegans and non-vegetarians will love it because it’s delicious, satisfying, and made with nutritious ingredients. It can be enjoyed during movie night, when eating with your family, or as a fun weekend treat. Vegan Veggie Pizza makes clean eating feel delightful.
STATS:
- Calories: 210 kcal per slice
- Prep time: 20 minutes
- Cook time: 15 or 18 minutes
- Total time: 35 or 40 minutes
- Serving size: 1 slice
- Servings: 8 slices (1 medium pizza)
- Course: Dinner, Lunch
- Cuisine: Italian, Vegan
- Diet: Plant-based, Dairy-free
EQUIPMENT:
- Pizza pan or baking sheet
- Rolling pin
- Mixing bowls
- Whisk or spoon
- Knife and cutting board
- Oven
INGREDIENTS:
For the Dough:
- Two cups of all-purpose flour
- One packet (2¼ tsp) instant yeast
- Three-fourths cup of warm water
- One tsp sugar
- One tbsp olive oil
- Half tsp salt
For the Sauce:
- Half a cup of tomato sauce or crushed tomatoes
- One tsp dried oregano
- Half tsp garlic powder
- Half tsp onion chopped
- Salt and pepper, to taste
For the Toppings:
- Half cup sliced bell peppers (any color)
- 1/2 cup of thinly chopped red onion
- Half a cup of mushrooms, sliced
- Half a cup of zucchini, thinly sliced
- One-fourth cup black olives, sliced
- Half a cup of vegan mozzarella-style cheese
- A handful of spinach or kale (optional)
- Red chili flakes or Italian herbs for garnish
INSTRUCTIONS:
Prepare the Dough
- Mix the sugar, yeast, and warm water in a large bowl.
- Give it about 5 minutes until it becomes like a foam.
- Then add flour, salt, and olive oil as ingredients.
- Beat and shape the mix into a smooth dough.
- Allow the flour mixture to double in bulk, covered, for approximately 45 minutes.
Warm up the oven
- Before doing anything else, turn the oven on and set it to 450°F (230°C).
- Before placing your pizza in the oven, preheat it and insert the pizza stone.
Prepare the sauce
- Combine the tomato sauce, oregano, onion powder, garlic powder, salt, and pepper in a bowl. Set aside.
Roll Out the Dough
- Lay the dough on some flour and roll it to the thickness and shape you want.
- Place the pizza crust on baking parchment or a pizza pan with a little oil on it.
Put the Sauce and Toppings
- Apply a good amount of the tomato sauce to the pizza crust.
- Spread the vegetables evenly on top of the pizza mixture.
- Include vegan cheese at the end and top with fresh greens like spinach or kale as you like.
Bake the Pizza.
- Put the pizza in the oven for fifteen to eighteen minutes, until the crust turns golden and the cheese melts completely.
- Add two more minutes to the baking time for a crispier crust.
Serve
- Chopped chili flakes or dried Italian herbs can be scattered on top.
- Cut and eat your kielbasa right away.
TIPS:
- Having store-bought or pre-made dough saves you time when making pizza.
- Cashew cheese or nutritional yeast are tasty replacements for vegan mozzarella.
- Put your pizza on a hot pizza stone or a baking sheet for extra crispness.
- Include chickpeas or marinated tofu cubes to feel fuller after the meal.
STORAGE INFORMATION:
Fridge:
- Store leftover slices in a sealed container for up to three days in the freezer. Recook in the oven at 350°F for five to seven minutes.
Freezer:
- Freeze cooked slices by placing parchment between them and storing them in a sealed container for up to 1 month. Reheat directly from frozen in the oven.
FAQs:
Is there any simple way to prepare this gluten-free?
- Yes! Choose the gluten-free pizza crust or dough alternative that you like best. Always make sure the toppings and sauce you select are also wheat-free.
What is the finest vegan cheese to use on pizza?
- Vegan mozzarella is the type that melts the best when heated. Violife, Miyoko’s, and Daiya are some good brands you can try. If natural foods are your choice, make cashew cheese at home instead.
Can pesto work as an alternative to plain tomato sauce?
- Absolutely! Try using a pesto made with a dairy-free, vegan base. Linguine goes very well with spinach, mushrooms, and artichokes.
How can I prevent all the vegetables from making the crust soggy?
- It’s important to dry your vegetables, but especially the mushrooms and zucchini, with a paper towel before adding them to the pan. Pre-roasting veggies that release a lot of water will make them taste better.
NUTRITIONAL INFORMATION:
Calories: 210 kcal
Carbs: 30g
Fiber: 3g
Protein: 5g
Total Fat: 7g
Sodium: 320mg
Calcium: 40mg
Iron: 1.2mg
Vitamin A: 300 IU
Potassium: 260mg
