6 Mouth-Watering Vegan Pizza Recipes
6 Mouth-Watering Vegan Pizza Recipes
Pizza, one of the world's most popular and well-known dishes, comes in various forms and sizes, just like individuals.
Like a blank canvas, the crust is a vehicle for an infinite variety of toppings, from classic to avant-garde.
While pepperoni is the most popular pizza topping, an increasingly popular push toward health-focused, plant-based, and vegetable-heavy lifestyles has motivated the pizzaioli to highlight the fresh and local produce accessible to them, indicating that pizza may be extremely nutritious.
Is Vegan Pizza Good For You?
A vegan diet is often healthier because it primarily comprises beans, vegetables, and fruits.
However, with the rise of vegan junk food, many vegan items are unhealthy. Some vegans consume as much if not more, processed foods as the average person.
Traditional pizza has a negative reputation for carrying excessive amounts of fatty cheese and processed meats, both of which are detrimental to our health.
This begs the question of whether vegan pizza is a healthier alternative. People become vegan for various reasons, and this section is primarily for people who choose the vegan diet for its health benefits.
Vegan pizzas are generally healthier, but some can be just as unhealthy as regular pizzas – albeit in different ways.
Using plant-based components in your dough, sauce, and toppings is the most excellent way to avoid the calories, cholesterol, and saturated fat in most traditional pizzas.
Vegan pizza without cheese offers the fewest calories. However, the total calorie count can vary based on the type and amount of vegan toppings you use. You should probably stick to fresh fruits, vegetables, and herbs.
Moderation is essential in any balanced diet. As a result, if you yearn for vegan pizza or other vegan junk foods, indulge, but don't make it a habit.
Health Advantages Of Vegan Pizza
People who eat more veggies have a lower risk of developing several chronic diseases since they consume essential nutrients for a properly functioning body.
We understand giving up your favourite pizza may be challenging, but adding a few more vegetables to your diet might do wonders for your general health.
Fewer Calories
Vegetables have fewer calories than meat and are entirely cholesterol-free. As a result, eating more veggies can help you reduce your overall calorie intake, which is beneficial for weight loss and maintenance.
Consuming fewer calories also slows your metabolic rate, which has been related to reducing the aging process and combating diseases such as cancer, diabetes, and Alzheimer's.
Prevent Chronic Diseases
A vegetable-rich diet is essential for lowering the risk of cardiovascular illness, such as heart attacks and strokes.
Increased eating of certain veggies may also protect against some malignancies. Vegetables improve fibre and potassium consumption, essential in cancer prevention. A higher dietary fibre consumption, for example, may lower the risk of breast cancer.
More Vitamins And Minerals
Vegetables are nutrient-dense and high in essential vitamins. Vitamins C and A are both found in vegetables and are lovely for aiding the body's healing process, maintaining the health of your pearly whites, and keeping your skin and eyes feeling and looking their best.
Assist With Vegetable Eating
Pizza is a terrific cuisine for variety, and it can be a great way to eat extra vegetables, especially if you know you won't be eating salad.
Our black truffle pizza and garden love pizza allows you to expand your vegetable palate while also assisting you, in the beginning, to consume more vegetables in your diet!
Soon, you'll be adding vegetables to more of your meals and reaping all of the health advantages!
Vegan Pizza Recipes
1. Simple Vegan Pizza
Vegan pizza with garlic herb dough, simple tomato sauce, tons of sautéed vegetables, and vegan parmesan cheese. Thin crust, a ton of taste, and a ton of satisfaction.
Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 2
Ingredients For The Pizza
- Trader Joe’s garlic-herb pizza crust: ½ of one
- Red, green, and orange bell pepper: ½ cup each
- Chopped Red onion: ⅓ cup
- Chopped Button mushrooms: 1 cup
- Dried or fresh basil, oregano, and garlic powder
- Sea salt: ½ teaspoon each
- Can of tomato sauce: 1 15-ounce
- Dried or fresh basil, oregano, garlic powder, granulated sugar: ½ teaspoon each
- Sea salt (to taste): ¼ teaspoon
Ingredients For The Toppings
- Vegan parmesan cheese: ½ cup
- Red pepper flake + dried oregano sauce
Method
- Preheat the oven to 425°F and place a rack in the centre. Preheat a large skillet over medium-high heat. Once hot, add 1 tablespoon olive oil, onion, and peppers (amount as specified in original recipe / adjust if batch size changes).
- Season with salt and herbs, then whisk to combine. Cook for 10-15 minutes or until soft and slightly browned; add the mushrooms in the last five minutes. Remove from the equation.
- To make the sauce, combine tomato sauce with seasonings and salt to taste in a mixing bowl. Seasonings can be adjusted. If using tomato paste, thin it with water until the desired consistency is achieved.
- If you haven't previously, make vegan parmesan by blitzing raw cashews, sea salt, nutritional yeast, and garlic powder until a fine meal is reached in a food processor. Transfer it to a jar and store it in the refrigerator to keep it fresh.
- On a floured surface, roll out the dough and place it on a parchment-lined round baking sheet. Because you're going to put the pizza in the oven WITHOUT the parchment to crisp the crust, any round object will do because it's not going into the oven.
- Top with an appropriate amount of tomato sauce (you'll have leftovers, which you can save in a jar for later), parmesan cheese, and sautéed vegetables.
- Slide the pizza directly onto the oven rack using the baking sheet. The parchment will keep it from falling through the cracks.
- Bake for 17-20 minutes or until golden brown and crisp.
- The remaining parmesan cheese, dried oregano, and red pepper flake can be sprinkled over the top. There's no need to reheat leftovers! It's delicious to eat pizza cold.
2. Thai Tofu Pizza With Spicy Peanut Sauce
Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 4
Ingredients For The Spicy Peanut Sauce
- Peanut butter: 3 tablespoons
- Rice wine vinegar: 1 tablespoon
- Sambal oelek: 1 tablespoon
- Soy sauce: 1½ tablespoons
- Extra virgin olive oil: 1½ tablespoons
Ingredients For The Thai Tofu Pizza
- Extra virgin olive oil: 1 teaspoon
- Firm tofu: 8 oz, drained, patted dry and cut into ½-inch cubes
- Curry powder: ½ teaspoon
- Prepared whole wheat pizza crust: 1
- Carrot, shredded: 1 medium
- Tomato, chopped: 1 medium
- Chopped pineapple: ⅔ cup
- Green onions, thinly sliced: 2
- Bean sprouts: ¼ cup
- Chopped fresh cilantro: 1 tablespoon
- Chopped fresh mint: 1 tablespoon
- Juice of lime: ½
Method
- To make the Spicy Peanut Sauce, whisk together peanut butter, vinegar, sambal oelek, and soy sauce in a small bowl. Slowly drip in the oil while whisking until it is fully absorbed.
- How to Make Pizza: Preheat the oven to 450°F. In a large nonstick skillet, heat the oil over medium-high heat. Add tofu to the skillet after sprinkling it with curry powder. Tofu should be cooked for 10 to 12 minutes or until golden brown, flipping once with a spatula halfway through.
- Spread Spicy Peanut Sauce on the pizza crust and bake it. Carrot, tomato, pineapple, and tofu should be evenly distributed over the sauce. Bake for 10 minutes or until the bottom of the crust is golden brown.
3. Butternut Squash Pizza
Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 1
Ingredients
- Pizza dough-homemade or store-bought: 1 ball
- Peeled and cubed butternut squash: 2½ cups
- Brussels sprouts, trimmed and sliced in half: 1½ cups
- Chopped red onion: ¾ cup
- Olive oil (divided) + additional for baking: 2 tablespoons
- Pure maple syrup: 1-1½ tablespoons
- Small pinch of cinnamon
- Salt and pepper
- Dates pitted and roughly chopped: ½ cup
- Hazelnuts, roughly chopped: ½ cup
- Pinch of crushed red pepper flakes
- Sea salt to finish
- Minced parsley for serving
Method
- Preheat the oven to 425°F. 1 Tablespoon olive oil, a pinch of salt, and a pinch of pepper toss cubed butternut squash. Place on a baking sheet that has been prepared.
- Combine the brussels sprouts and onion with 1 tablespoon of oil and maple syrup in a large mixing bowl. Season with salt and pepper and place on a separate baking sheet that has been prepped.
- Put both vegetable baking sheets in the oven and roast until the squash is fork-tender and the brussels sprouts are lightly browned. It takes about 18-20 minutes. Toss the vegetables halfway through the cooking process.
- Keep an eye on the onion and remove it from the oven if it begins to burn. Once the butternut squash has cooled enough to handle, puree it with a touch of cinnamon in a food processor or blender until smooth.
- Once the butternut squash has cooled enough to handle, puree it with a touch of cinnamon in a food processor or blender.
- Add vegetable stock or almond milk if the squash needs a little extra liquid to purée. Add 1 Tablespoon at a time until the desired consistency is reached. Roll out your pizza dough on a floured surface.
- Top the butternut squash with brussels sprouts, onion, and dates. A sprinkling of sea salt, a tiny amount of crushed red pepper flakes, a drizzle of olive oil, and a pinch of crushed red pepper flakes. Bake until the edges of the crust are golden brown. Approximately 10-15 minutes.
- Remove the pizza from the oven when it appears to be about done, and evenly sprinkle the hazelnuts. Return to the oven for a few more minutes or until the hazelnuts brown. Warm it up and enjoy it!
4. Apple Streusel Breakfast Pizzas (Dairy-Free)
Vegan breakfast pizza with roasted cinnamon-sugar apples, flaky streusel topping, and dairy-free glaze in 30 minutes!
Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 3
Ingredients For The Pizza
- Pizza dough: 1 12-inch
- Whole apples: 2
- Lemon juice: 1 teaspoon
- Cinnamon: ½ teaspoon
- Brown sugar: 2 teaspoons
- Cornstarch: ½ teaspoon
- Earth Balance: 1 teaspoon
Ingredients For The Streusel
- Raw sugar: 3 teaspoons
- Unbleached all-purpose flour: ¼ cup
- Earth Balance: 3 teaspoons
Ingredients For The Glaze
- Powdered sugar: 1 cup
- Vanilla extract: ½ teaspoon
- Earth Balance (melted): ½ teaspoon
- Almond or soy milk: 1 splash
Method
- Preheat the oven to 400°F and grease a baking sheet.
- Toss the apples with lemon juice, cinnamon, brown sugar, and cornstarch on the baking sheet. Then, on top of it, splatter tiny dots of Earth Balance. Bake for 15-20 minutes, tossing halfway through or until soft and aromatic.
- Remove the baking sheet from the oven and set it aside to cool. Raise the oven temperature to 450 degrees F and divide the pizza dough into three equal sections (as indicated in the original recipe / modify if batch size changes). Roll out the crust on a lightly floured board until it is skinny.
- Place the pizzas on baking trays that have been lightly oiled and topped with apples. Combine raw sugar and flour in a mixing bowl, then cut in butter until well blended. Sprinkle the topping over the apples.
- Bake pizzas for 10-12 minutes or until the toppings are bubbly and the edges are lightly browned.
- Meanwhile, make the glaze by whisking together powdered sugar, vanilla, and melted butter, then adding almond milk until it reaches the desired consistency — thin enough to drizzle. There will be some glaze left over.
- Remove the pizzas from the oven and drizzle with vanilla glaze before cutting and serving warm.
- These can be refrigerated for 2 or 3 days in an airtight container; simply warm in the oven or microwave before serving.
5. Vegan Banh Mi Pizza
This vegan Banh Mi Pizza is created with quick-pickled cucumbers, carrots, and seasoned tofu and is a culinary fusion of Italian and Vietnamese traditions.
Prep time: 20 minutes | Cook time: 15 minutes | Total time: 35 minutes | Servings: 4
Ingredients For The Creamy Banh Mi Sauce
- Veganaise: ¼ cup
- Hoisin sauce: 2 teaspoons
- Soy sauce: 1 teaspoon
- Agave nectar: 1 teaspoon
Ingredients For The Pickled Vegetables
- Carrot: 1 large, cut into matchsticks
- Cucumber: 1 small, thinly sliced
- Rice vinegar: ½ cup
- Granulated sugar: 1 tablespoon
- Salt: ½ teaspoon
Ingredients For The Marinated Tofu
- Extra-firm tofu: 8 oz, thinly sliced
- Soy sauce: 2 tablespoons
- Sesame oil: 1 tablespoon
- Rice vinegar: 2 tablespoons
- Maple syrup: 2 tablespoons
- Pinch of salt
- Freshly grated ginger: 1-2 teaspoons
Ingredients For The Toppings
- Fresh cilantro
- Sriracha
- Jalapeño peppers, diced
Method
- In a big, shallow dish, make the tofu marinade. Slice the tofu into 14-inch thick slices and soak it thoroughly in the marinade. Tofu should be marinated for at least 1 hour.
- To make the pickled veggies, combine all ingredients and completely submerge the carrots and cucumbers. Refrigerate for 30 minutes after covering.
- Preheat the oven to 425 degrees Fahrenheit.
- Brush the pizza dough liberally with olive oil and bake for 12-15 minutes on a pizza stone or until lightly brown. Heat the oil in a skillet and pan-fry the marinated tofu until browned and crispy, about 5 minutes per side, while the pizza crust bakes.
- To make the Creamy Banh Mi Sauce, combine all ingredients in a mixing bowl. Remove from the equation. Take the crust out of the oven. Spread a thin layer of sauce on top. Toss in the pickled veggies, pan-fried tofu, and the other toppings.
6. Mediterranean Pizza
Almond Feta, Mushroom, Greens, Olives, and Golden Cherry Tomatoes on a Vegan Mediterranean Pizza Soy-free vegan recipe
Prep time: 2 hours | Cook time: 20 minutes | Total time: 2 hours 20 minutes | Servings: 2
Ingredients For The Crust
- Warm water: ¼ cup
- Active yeast: 1 teaspoon
- Raw sugar: 2 teaspoons
- Spelt flour: ⅓ cup
- Bread flour: 2 tablespoons
- Salt: ¼ teaspoon
- EVOO extra virgin olive oil: 1 tablespoon
- Spelt flour to work the dough: 2-3 tablespoons
Ingredients For The Toppings
- EVOO: 1 tablespoon
- Baby kale and spinach
- Sliced mushrooms
- Kalamata olives
- Golden cherry tomatoes halved
- Parsley: 1 teaspoon
- Cumin powder: ¼ teaspoon
- Black pepper to taste
Method
- Warm water, sugar, and yeast are combined in a bowl and allowed to sit until foamy (10 minutes).
- Combine the flour, salt, herbs, and EVOO in a mixing bowl.
- Spray water on top and cover with a damp towel after mixing and kneading for a minute.
- Allow 1.5 hours for the dough to rise.
- Gather the dough with spelt flour and lubricated hands and knead for 3-4 minutes.
- On paper, roll out the dough as thinly as possible.
- Apply EVOO to the top.
- Arrange the young greens, golden cherry tomatoes, olives, and mushrooms in a decorative manner. Feta cheese should be liberally sprinkled.
- Sprinkle the spices on top and bake for 12-13 minutes at 410°F. Boil for half a minute on low heat.
- Remove from the oven and top with fresh baby greens and chopped basil before cutting and serving.
Conclusion
Regarding nutrition, a vegan pizza includes less protein, more fat, and roughly the same number of calories and carbohydrates as a standard-style pizza.
They are an excellent choice for vegetarian and plant-based diets. Try your best plant-based pizza recipes, and let us know your opinion in the comment box. Your opinion makes our day!
I trust you enjoyed this article about the 6 Mouth-Watering Vegan Pizza Recipes. Please stay tuned for more blog posts to come shortly. Take care!
JeannetteZ
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