vegan pizza recipe

Vegan Veggie Pizza

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 pizza

This vegan pizza recipe is easy to make at home, and includes a tasty cornucopia of vegetables including onions, mushrooms and peppers.  Like any vegetable pizza recipe, it can be altered according to your taste.  Feel free to change out the vegetables I suggest for others you like.  Olives, artichoke hearts, and vegan meat substitutes all work great with my veggie pizza recipe.  Dairy free cheese is also a good addition.  And if you’re a vegetarian and not a vegan, you can turn this into vegetarian pizza simply by adding real cheese.  Note that you will either need to make the pizza crust from scratch or buy one from the store.  Instructions are included below for the pizza crust as well as the toppings.

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Ingredients

  • Pizza Crust
  • 1 ½ cups of warm water
  • 1 tablespoon sugar
  • 1 quarter ounce package active dry yeast
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • ½ cup all-purpose flour
  • 2 ½ cups of whole wheat flour
  • Pizza Sauce and Toppings
  • 2 tablespoons olive oil
  • 3 garlic cloves
  • 1 chopped green bell pepper
  • 1 cup of red onion, chopped
  • 1 pound of sliced crimini mushrooms (or mushrooms of your choice)
  • 4 sliced Roma tomatoes
  • ½ cup pizza sauce (purchase a sauce of your choice from the store)
  • Garlic salt (optional seasoning)

Instructions

  • 1. First, you are going to make the pizza crust. Get a large bowl and pour in the cup and a half of warm water with the sugar and the dry yeast. Mix gently, and wait for the yeast to form bubbles on the surface of the water. Set the mixture aside for a few minutes. The yeast will form a thin layer of foam on top.
  • 2. When the yeast mixture is ready, you may add the tablespoon of olive oil, salt, and whole wheat flour. Once the mixture is combined, start adding in the all-purpose flour. You want the mixture to turn into a soft dough.
  • 3. Flour a surface for kneading, and transfer the dough to the surface. Knead until the dough becomes elastic. It should not be sticky.
  • 4. Put some oil along the sides of your mixing bowl and place the dough inside. Turn it over so there is oil on all sides, and then cover the mixing bowl and set it aside somewhere for the next hour.
  • 5. An hour later, or once the dough has doubled in size, you can take it out, knead it again, and then put it back in the mixing bowl. Once again, set it aside to rise for an hour.
  • 6. Preheat the oven to 425 degrees.
  • 7. Get a pizza pan or baking pan and oil it. Return your dough to the lightly floured surface you used to knead it. Make it into a flat circle with a diameter of roughly 14-16 inches. Now, move the circle of dough to a baking sheet. Crimp the crust using your fingers.
  • 8. Now you are going to start on the toppings. Get a large skillet and turn your stove up to medium or medium high. Sauté the garlic and onions in olive oil until the onions are soft. Now, add in the mushrooms and green peppers, and continue to cook until the vegetables are soft. Make sure that you don’t let them get soggy. Remove them from the heat when they are done.
  • 9. Get a spoon and spread the pizza sauce out on the crust. Take the vegetables you just cooked and put them on top of that, distributing them evenly. Now get the Roma tomatoes, and add those.
  • 10. Take some olive oil and lightly brush the edges of the crust. Add garlic salt to taste (and any other spices you would like).
  • 11. Put the pizza in the oven and bake at 425 degrees for 12-20 minutes. When the crust is a warm, golden brown, it is done and ready to serve.

Instructions

  • 1. First, you are going to make the pizza crust. Get a large bowl and pour in the cup and a half of warm water with the sugar and the dry yeast. Mix gently, and wait for the yeast to form bubbles on the surface of the water. Set the mixture aside for a few minutes. The yeast will form a thin layer of foam on top.
  • 2. When the yeast mixture is ready, you may add the tablespoon of olive oil, salt, and whole wheat flour. Once the mixture is combined, start adding in the all-purpose flour. You want the mixture to turn into a soft dough.
  • 3. Flour a surface for kneading, and transfer the dough to the surface. Knead until the dough becomes elastic. It should not be sticky.
  • 4. Put some oil along the sides of your mixing bowl and place the dough inside. Turn it over so there is oil on all sides, and then cover the mixing bowl and set it aside somewhere for the next hour.
  • 5. An hour later, or once the dough has doubled in size, you can take it out, knead it again, and then put it back in the mixing bowl. Once again, set it aside to rise for an hour.
  • 6. Preheat the oven to 425 degrees.
  • 7. Get a pizza pan or baking pan and oil it. Return your dough to the lightly floured surface you used to knead it. Make it into a flat circle with a diameter of roughly 14-16 inches. Now, move the circle of dough to a baking sheet. Crimp the crust using your fingers.
  • 8. Now you are going to start on the toppings. Get a large skillet and turn your stove up to medium or medium high. Sauté the garlic and onions in olive oil until the onions are soft. Now, add in the mushrooms and green peppers, and continue to cook until the vegetables are soft. Make sure that you don’t let them get soggy. Remove them from the heat when they are done.
  • 9. Get a spoon and spread the pizza sauce out on the crust. Take the vegetables you just cooked and put them on top of that, distributing them evenly. Now get the Roma tomatoes, and add those.
  • 10. Take some olive oil and lightly brush the edges of the crust. Add garlic salt to taste (and any other spices you would like).
  • 11. Put the pizza in the oven and bake at 425 degrees for 12-20 minutes. When the crust is a warm, golden brown, it is done and ready to serve.

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